Chicken Velvet Soup

READY IN: 30mins
Recipe by Mom10

from The Complete Book of Soups and Stews by Bernard Clayton, Jr.

Top Review by ItalianMama

Heavenly! Decadent but very easy and quick to make. Will definitely be making this again.

Ingredients Nutrition

  • 34 cup butter, room temperature
  • 34 cup flour
  • 2 cups light cream, warmed or 2 cups half-and-half
  • 6 cups chicken stock, heated
  • 1 12 cups cooked chicken breasts, finely chopped
  • 1 teaspoon salt, if desired to taste
  • 18 teaspoon black pepper, to taste
  • 1 cup fresh parsley, snipped


  1. Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
  2. Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
  3. Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
  4. Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
  5. Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.

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