This classic French chicken soup is one of our go-to fall and winter dinners. It’s essentially a boiled chicken and admittedly not the most picturesque dish. But what it lacks in sexiness, it makes up for in simplicity, and it’s one of the best ways to ensure a moist, tender chicken.
Often considered a quintessential dish in French home cooking, it’s the kind of recipe to make on a chilly day. Traditionally served with a variety of root vegetables like carrots, leeks, turnips, and potatoes, this dish is hearty, healthy, and deeply satisfying. The chicken stays incredibly moist and tender. The broth itself—rich, savory, and infused with the natural flavors of the chicken and vegetables—is basically comfort in a bowl. It’s a one-pot meal that requires minimal effort, making it perfect for busy weeknights or a relaxing weekend dinner.
You can serve it as is, with the chicken and vegetables plated alongside the broth. Alternatively, many people serve some of the broth with broken pasta or noodles, creating a soup course in addition to the chicken and vegetables.
You can also opt for the Normandy version (which we also love) where you make a sauce with crème frache and the broth.
Poule au Pot: Classic French Chicken Soup for Fall and Winter
Ingredients
- 1 chicken
- 1 onion
- 2 cloves
- 2-3 leeks depending on size
- 4-5 carrots depending on size
- 2-3 turnips
- salt
- pepper
- 1 bay leaf
- A few springs of fresh thyme
Instructions
- Place the chicken in a large soup pot or Dutch oven and cover with cold water by a few centimeters. Slowly bring the water to a gentle simmer, periodically skimming off any foam that rises to the surface.
- In the meantime, peel the onion, carrot and turnips, and trim the green parts off the leeks and rinse everything well.
- Cut the onion in two and stick one clove in each half. For the remaining vegetables, we like to keep them in as large of pieces as possible to avoid them falling apart from cooking so long. Keep the leeks intact or cut them in half if they are especially large, same for the carrots. Cut the turnips into halves (quarters if they are especially large). Season the liquid with salt and pepper and add the aromatics.
- When foam stops rising to the surface, skim carefully one more time and then gently arrange all the vegetables around the simmering chicken. Continue cooking gently (it shouldn’t boil) for 2 - 2.5 hours depending on the size of the chicken. You’ll know it’s done when the meat starts separating from the bones. Check the seasoning of the broth. To serve, remove the chicken pieces and arrange on plates with a mixture of vegetables and drizzle of broth.