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.

Similar Recipes
Creamy Chicken and Dumpling Soup
baking powder
bay leaf
chicken bouillon cubes
Creamy Chicken Noodle Soup
chicken bouillon
chicken soup stock
chopped carrots
chopped celery
chopped onion
Chicken Pot Pie Soup
McCormick® Garlic Powder
McCormick® Rosemary Leaves
McCormick® Thyme Leaves
(8 ounces) mushrooms
boneless skinless chicken thighs

Chicken Velvet Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com