Chicken Velvet Soup
Yield
5 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
light cream (half&half)
|
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
chicken
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
light cream (half&half)
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
chicken
finely chopped |
|
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.
