This rich and luscious soup is made with such simple ingredients, you won’t believe how easy and tasty it is. Chicken Velvet Soup gets its name from its creamy velvety texture. My son plays Little League and he has practice every Saturday morning throughout the year. This soup has become a winter Saturday lunch staple in our house because it is so hearty and warming after a cold morning on the field. It’s so simple and quick to make, I can whip it up on a Friday evening or first thing on Saturday morning.
I simply make a roux with the butter and flour (a roux is a classic French thickener for soups and sauces and it gives dishes a silky-smooth texture). I then whisk in the chicken broth, milk, and cream and cook for around 10 minutes. Before serving, I add some finely chopped cooked chicken and allow it to heat through. It’s a delicious way to use up leftover roast chicken.
To make the Chicken Velvet Soup, you will need the following ingredients:
In a large pot, melt the butter over medium-high heat. When the butter has melted, whisk in the flour until the two ingredients come together in a smooth paste. This should take about 1 minute.
Gradually, whisk in the chicken broth, milk, and light cream.
Stir constantly until the soup comes to a boil and thickens. This should take about 5-10 minutes.
Once the soup has come to a boil, turn the heat down to medium. Add the chopped cooked chicken and stir well.
Bring the soup to a boil once more and ensure that the chicken is heated through. This should take 5-10 minutes.
Serve the soup in large bowls with fresh bread.
This Chicken Velvet Soup is a perfect winter warmer. It is healthy, hearty and wholesome and is very quick to make. Try it soon and come back to leave a review.
