CHICKEN VELVET SOUP RECIPES
CHICKEN VELVET SOUP RECIPE - FOOD.COM
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
Nutrition Facts : Calories 268.2, FatContent 20.1, SaturatedFatContent 11.7, CholesterolContent 66.6, SodiumContent 833.1, CarbohydrateContent 9.9, FiberContent 0.3, SugarContent 0.5, ProteinContent 11.8
CHICKEN VELVET SOUP RECIPE - FOOD.COM
Make and share this Chicken Velvet Soup recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 431.6, FatContent 33.2, SaturatedFatContent 19.3, CholesterolContent 112.8, SodiumContent 747.1, CarbohydrateContent 18, FiberContent 0.6, SugarContent 3, ProteinContent 15.6
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- Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups chicken broth, milk, and half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add remaining chicken broth and chicken, stirring well. Heat thoroughly.
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This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out.
Cook's notes: "L.S. Ayres Tea Room Recipes & Recollections" from Indiana State Museum
Recipe from: http://www2.indystar.com/recipes/view/4744
Photo from: examiner.com
From justapinch.com
Reviews 4
Category Chicken Soups
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From justapinch.com
Reviews 4
Category Chicken Soups
Cuisine American
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Total Time 25 minutes
Category Lunch
Calories 352 calories per serving
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Total Time 25 minutes
Category Lunch
Calories 352 calories per serving
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Reviews 1
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