Chicken Velvet Soup

"from The Complete Book of Soups and Stews by Bernard Clayton, Jr."
 
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Ready In:
30mins
Ingredients:
8
Serves:
8
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ingredients

  • 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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Reviews

  1. Heavenly! Decadent but very easy and quick to make. Will definitely be making this again.
     
  2. I made half the recipe and it truly is velvety! Requires your attention while cooking, but very worth it. This would be a great opener for a company dinner. I will be making this again, Thanks for sharing Mom10. Made for Fall 2009 PAC.
     
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