Chicken Velvet Soup (Janice Norman)
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Chicken Velvet Soup (Janice Norman)
  Chicken    Vegetarian    Soups  
Last updated 6/12/2012 12:49:52 AM. Recipe ID 11326. Report a problem with this recipe.
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      Title: Chicken velvet soup (janice norman)
 Categories: Soups/stews, Vegetarian
      Yield: 4 Servings
      6 tb Butter
      6 tb Flour
    1/2 c  Milk
    1/2 c  Light cream
      3 c  Chicken broth
      1 c  Finely chopped chicken
  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.
  Meals and Meditations, compiled by United Methodist Women, Rockville,
  From Fred Peters:
  Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
  Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
  half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
  breast, finely chopped Salt, to taste, if desired Freshly ground
  black pepper, to taste 1 c fresh parsley, snipped, to garnish
  Broth:  Simmer the chicken  for about 1 hour.  Remove the chicken and
  cool; remove the meat from the bones. Reserve the white meat and save
  the remainder for other uses.
  Soup:  Blend the butter and flour together in a mdm (3-quart)
  saucepan. Warm the cream in a seperate pan. Add the warmed cream to
  the butter-flour mixture and stir until smooth. It will start to
  thicken when it is heated. Stir in two c of the hot stock. Cook over
  low heat, stirring, until heated through and blended, about 4
  minutes. Add an additional 4 c of stock and the chopped chicken.
  Season to taste with salt, if desired, and pepper. Heat to serving
  temperature--steaming, but not boiling or the cream will break. Watch
  the pot closely to keep from coming to a boil.
  Serve from a heated tureen and ladle into heated bowls. Garnish with
  snippets of fresh parsley.
  About 8 servings

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Recipe ID 11326 (Apr 03, 2005)

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