Chicken Velvet Soup
From wynnebaer 16 years ago
- 25 minutes to make
- Serves 6
This soup is great to have on a cool autumn night served with a green salad and loaf of crusty bread
Ingredients
- 6 tbls. butter shopping list
- 6 tbls. flour shopping list
- 6 cups chicken stock shopping list
- 1 cup milk shopping list
- 1 cup heavy cream shopping list
- 2 cups chicken, cooked and diced shopping list
- salt and pepper to taste shopping list
- 1 tbls. chicken granules (or 1 chicken bouillon cube crushed) shopping list
How to make it
- Melt butter in saucepan over medium heat
- Whisk in flour
- Cook until flour begins to bubble
- Stir in 2 cups of chicken stock, milk, and heavy cream
- Stir in remaining stock, chicken and chicken granule
- Salt and pepper to taste
- Heat to taste
The Rating
Reviewed by 9 people-
Nice, Fall is here ! Time to get to making this..Marky
marky90
in Dearborn loved it
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wonderful recipe thanks.
mystic_river1
in Bradenton loved it
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Love it this will go great with my crusty herb bubble bread........Nice post
Big 5
grizzlybear
in loved it
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