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Chicken Velvet Soup

Yields2 Servings

A great way to use up left over chicken from the night before.

 6 Tablespoons butter
 6 Tablespoons flour
 3 cups chicken broth
 ½ cup milk
 ½ cup light cream
 1 cup finely chopped cooked chicken
 1 dash white pepper
 salt to taste

In a saucepan melt the butter over medium high heat. Next, blend in the flour to form a roux, then gradually stir in the chicken broth whisking out any clumps that form.


Bring to a boil then stir in milk and the light cream stirring constantly until mixture thickens and comes to a boil. Stir in the chicken and a dash of the pepper and salt if needed.


Return soup to boiling and serve immediately.

Nutrition Facts

Servings 0