Chicken Velvet Soup
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3⁄4 cup butter, room temperature
- 3⁄4 cup flour
- 2 cups light cream, warmed or 2 cups half-and-half
- 6 cups chicken stock, heated
- 1 1⁄2 cups cooked chicken breasts, finely chopped
- 1 teaspoon salt, if desired to taste
- 1⁄8 teaspoon black pepper, to taste
- 1 cup fresh parsley, snipped
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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