Chicken Velvet Soup

Recipe by Mom10
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READY IN: 30mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • 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.
  • Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
  • Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
  • 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.
  • Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.
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