Chicken Velvet Soup
Submitted by shoeke
Silky smooth cream soup with tender chicken in a buttery roux base. Ready in 25 minutes and rich enough to serve as a main course. Bonus: swap chicken for cheese to make it vegetarian.
YIELD
5 servingsPREP
5 minCOOK
20 minREADY
25 minThis is the soup equivalent of wrapping yourself in a cashmere blanket.
A classic French-style veloute made with a buttery roux, half-and-half, and chicken broth creates the silkiest base imaginable.
Finely chopped chicken disappears into the creamy depths, giving you protein in every spoonful without any chunky interruptions.
It’s old-school cooking at its finest: simple ingredients, proper technique, and a result that tastes far more elegant than the effort required.
The recipe even includes a cheese soup variation if you want to skip the chicken altogether.
Pro Tips
- Chop the chicken very fine so it blends seamlessly into the velvety texture. Chunky pieces break the smooth experience.
- Stir constantly while the roux thickens to prevent lumps. A whisk works better than a spoon for this.
- Use homemade chicken broth if you have it. The depth of flavor in homemade stock takes this from good to restaurant-quality.
- For cheese soup, skip the chicken and stir in 1 cup shredded sharp cheddar at the end. A few drops of yellow food coloring make it look like the classic diner version.
- Serve immediately after returning to a boil. This soup is at its silkiest right off the stove and thickens as it sits.
Ingredients
Directions
Make cream sauce, cook until thickened and comes to a boil, reduce heat.
Stir in chicken. Add a dash of pepper. Return to boiling and serve immediately.
Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few drops of yellow food coloring.
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