Best Chicken Velvet Soup Recipes

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

Steps:

• 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
• 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)

Steps:

• In large pot, melt butter. Blend in flour, then stir in warm milk, pint of chicken stock and warm cream. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Add remaining chicken stock, cooked chicken, dash of pepper and salt to taste. Return soup to boiling and serve immediately. Calories: 261 per 8 ounce cup

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

Steps:

• Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

LEMON-CHICKEN VELVET SOUP

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

CHICKEN VELVET SOUP

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.

AYRES' CHICKEN VELVET SOUP

Steps:

• 1. Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.

L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP

Steps:

• combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm cream. After cooking well, add remaining ingredients

LEMON-CHICKEN VELVET SOUP

Steps:

• In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
• Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).

VELVET CHICKEN AND CORN SOUP

Steps:

• Bring water to a boil in medium saucepan over high heat.
• Add chicken and water chestnuts.
• Stir until chicken turns white, about 10 seconds.
• Drain the chicken and water chestnuts in a large, fine mesh strainer.
• In a large pot, bring chicken stock to a boil.
• Add corn, salt and sugar.
• Stir and return to a boil.
• Dissolve cornstarch in 1/4 cup of cold water in small bowl.
• Beat egg whites in small bowl until foamy.
• Add chicken mix to the stock.
• Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
• Drizzle egg whites into soup in such a way the whites turn into strands.
• Add peas and season with more salt, if desired.
• Serve immediately.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot and whisk in flour.
• Mix together the milk, cream, and chicken broth.
• Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
• Keep whisking until it is creamy.
• Add in the chicken and carrots (if desired),
• stir again and serve.

CHICKEN VELVET SOUP

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.

"VELVET CUCUMBER CHICKEN SOUP" ... BY NANCY

Steps:

• 1. Peel and finely chop the cukes .peel and chop onion.
• 2. Then I mince the onion and cucumbers together.
• 3. Put 1 can chicken broth in the crock-pot, along with 2 cans cream of chicken soup, and Add one can water. Mix well.
• 4. Add onions, cucumbers and black pepper to the crock-pot. needs no salt, there is plenty in the canned soup. Cover and cook on low for 6 to 8 hrs. Or on high for 2-3 hours.
• 5. Add a cup of cooked chicken cut up very small, or 1 can of cooked chicken. see foto. 1/2 hour before serving soup.
• 6. I had home made whole wheat bread my son made. Nice and crunchy...yummy! or serve with your choice of buttered crackers.
• 7. Garnish with a couple cucumber slices, and sprinkle with parsley. A crock-pot recipe, I tweaked. And with my pictures. Also cucumbers from my garden. ** NOTE: Did you know hot soup in the summer will cool you?? When you sweat this is why. Your body will cool itself.. when you are overheated...with sweat!!.. Just saying!

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)

Steps:

• In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream. When it begins to thicken, add remaining ingredients and cook over low heat until hot.