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Chicken Velvet Soup Recipe

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This recipe for Chicken Velvet Soup, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter (or chicken fat)
¾ cup flour
6 cups rich chicken stock
1 cup warm milk
1 cup cream ( I use evaporated milk - Carnation)
1½ cup finely diced chicken
½ (or less) teaspoon salt
Pepper to taste

Directions:
Directions:
Melt butter or chicken fat in a large pot or soup kettle. Add flour and cook over low heat until well blended. Stirring with a whisk, add 2 cups hot chicken stock and warm milk and cream. Cook slowly, stirring frequently until thick. (If it isn't silky smooth, put it in the blender for a minute or two. Do remember, hot liquids in a blender sort of "explode", so let it cool a little and blend several batches - not all at once.) Add remaining 4 cups of chicken stock and heat to boiling. Add chicken and season to taste.

Number Of Servings:
Number Of Servings:
6 generously
Personal Notes:
Personal Notes:
This is a great base for any kind of cream soup: asparagus, broccoli, mushroom, spinach, corn (add crisp bacon and sautéed onion.) Just omit the chicken and blend in about 2 cups of whatever you want before the last 4 cups of stock.

As you might guess, this is meal three from "Chicken and Dumplings". If the stock has a lot of flour in it, I just use less flour in the first step. If I cooked a lot of chicken, the fourth meal is "Hot Chicken Salad". I call them in "planned overs," not "leftovers."

 

 

 

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