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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Velvet Soup Recipe

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This recipe for Chicken Velvet Soup is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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