Chicken Velvet Soup

Recipe Chicken velvet soup 1. Instead of having a clear chicken broth base the soup has a creamy base made of chicken broth with milk and cream added.


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A soup that will make you stop in your tracks and savor every bite.

Chicken velvet soup. Salting is the key to this soup. Bring to a boil over medium heat. Add pepper and salt to taste.

Step 5 Heat again to boiling. Step 1 Melt butter in saucepan. In a soup pot combine the chicken onion and water.

CHICKEN VELVET SOUP Melt butter add flour and. Step 3 Add milk cream and broth. Soup will continue to thicken as it cooks cook until desired thickness.

Season with salt and pepper. Chicken Velvet Soup a Cup Butter ¾ Cup Flour 6 Cup Hot Chicken Stock 1 Cup Milk 1 Cup Heavy Cream 2 Cups Diced Cooked Chicken To Taste Salt And Pepper 1. Step 4 Stir in chicken and dash pepper.

If I had to describe this soup to you I would have to say think of it as a creamy chicken rice soup. Add chicken milk cream sage and cumin. Use a good quality sea or Kosher salt slowly salt in increments and be amazed how it changes flavors.

2 cups hot chicken stock and the warm milk. Bring back to a simmer do not let it boil. Cook and stir until mixture thickens and come to a boil.

Step 2 Blend in flour. Stock and chicken and heat to boiling.


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