In Royal Style #2

Here is our 2nd “Royal” Recipe! Have you “royal fans” tried the royal fan recipe? If not, please do! This has been a favorite of friends stopping by.

This is a fun soup to try! The texture is a little different, but it has a good flavor. It is reminiscent of egg drop soup but a little creamier. I had to make a few adaptations. First of all, it said to push boiled chicken through a sieve. It took me a long time to get boiled cranberries through a sieve, so I decided to use my food processor. That may be a reason for a little bit of a grainier texture. However, if you have a food mill, this would be easy peasy!

Another adaptation was that I used an artisan seeded loaf of really stale bread.

So stale that I almost lost a finger cutting it. I whirled it in the food processor, but it was still chunky by the time my kids begged me to stop killing the bread! I am sure you could use whatever you have, but plain breadcrumbs from the grocery store would work great! Skip the paanko this time and use the regular!

Here is a picture of the original:

Royal Soup (or Potage a la Reine)


  • 1 cup stale bread crumbs
  • 1/2 c. milk
  • 3 hard boiled yolks, pushed through a sieve
  • 2-3 chicken breasts, cooked and pulsed in a food processor
  • 1 1/2 c. milk
  • 3 1/2 c. chicken stock or broth
  • 2 1/2 T. butter
  • 2 1/2 T. flour


  1. Mix bread crumbs and milk. Let sit 5 minutes.
  2. Stir in egg yolks and chicken.
  3. While bread crumbs are soaking, warm milk and broth until barely at a simmer.
  4. In a large saucepan, melt butter and add flour.
  5. Whisk for 1 minute. Add warmed milk and broth.
  6. Stir until slightly thickened.
  7. Add crumbs, yolks and chicken.

Season to taste and serve!

Serves 8-10

Here is a picture of the chicken going into the yolks and crumbs:

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