Chicken Velvet Soup Recipe

  • 1/3 cup butter
  • 3/4 cup flour
  • 1 Whole chicken, boiled and shredded
  • 6 cups chicken stock (4 can come from cooking the chicken, save broth)
  • 1 cup warm milk
  • 1 cup warm cream
  • Salt & pepper to taste
In a large pot, melt butter, add flour and cook over low heat until well blended. Add 2 C of hot chicken stock and the warm milk and cream. Cook slowly, stirring frequently until thick. Add remaining 4 C of chicken stock and chicken, heat to boiling. Season with salt and pepper.

I have added corn to this and it was so good!

Serves 8.

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