Chicken Velvet Soup
Yield
5 cupsPrep
5 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
or margarine |
|
| ½ | cup |
milk
|
|
| 3 | cups |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 6 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | cup |
chicken
cooked, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
or margarine |
|
| 118 | ml |
milk
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 9E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
light cream (half&half)
|
|
| 237 | ml |
chicken
cooked, finely chopped |
|
Directions
In saucepan, melt butter or margarine.
Blend in flour, then stir in milk, light cream and chicken broth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Reduce heat.
Stir in finely chopped cooked chicken and dash of pepper.
Return soup to boiling and serve immediately.
