Chicken Velvet Soup

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Servings: 8 Difficulty: Advanced
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A luxurious, creamy chicken soup with a silky texture and rich, comforting flavor
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This Chicken Velvet Soup is the epitome of comfort food, featuring tender shredded chicken floating in a rich, velvety broth. The secret lies in the smooth roux base, which creates a luxurious consistency without being overly heavy. Aromatics like fresh parsley add a bright note of freshness that cuts through the richness. It’s a classic dish that feels elegant enough for a dinner party yet cozy enough for a chilly weeknight. Perfect for serving alongside crusty bread, this soup warms the soul with every spoonful.

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Chicken Velvet Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 59.8

Description

This Chicken Velvet Soup is the epitome of comfort food, featuring tender shredded chicken floating in a rich, velvety broth. The secret lies in the smooth roux base, which creates a luxurious consistency without being overly heavy. Aromatics like fresh parsley add a bright note of freshness that cuts through the richness. It&# 226;€™s a classic dish that feels elegant enough for a dinner party yet cozy enough for a chilly weeknight. Perfect for serving alongside crusty bread, this soup warms the soul with every spoonful.

Ingredients

Directions

  1. Place the whole chicken in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour until the chicken is fully cooked.
  2. Remove the chicken from the pot and let it cool enough to handle. Shred the meat from the bones, reserving the white meat for the soup and saving the rest for other uses.
  3. Strain the cooking liquid to create a clear chicken stock. You should have approximately 6 cups of stock; if needed, add more water or broth to reach the amount.
  4. In a medium saucepan, blend 3/4 cup room-temperature butter and 3/4 cup flour together to form a smooth paste (roux).
  5. Warm 2 cups of light cream (or half-and-half) in a separate pan over low heat.
  6. Slowly stir the warmed cream into the butter-flour mixture, whisking constantly until smooth and lump-free.
  7. Cook the roux mixture over low heat, stirring frequently, until it begins to thicken and bubble gently.
  8. Gradually stir in 2 cups of the hot chicken stock, ensuring the mixture blends smoothly without lumps.
  9. Continue cooking over low heat, stirring constantly, for about 4 minutes until the sauce is heated through and fully combined.
  10. Add the remaining 4 cups of hot stock and the shredded white chicken meat to the thickened base.
  11. Season with salt and freshly ground black pepper to taste.
  12. Heat the soup gently until steaming hot, but do not let it boil, as this may cause the cream to curdle.
  13. Ladle the hot soup into heated bowls, garnish with snipped fresh parsley, and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, velvet soup, creamy chicken, comfort food, homemade broth, shredded chicken, roux base, parsley garnish, winter warmer, classic recipe, easy dinner, family meal, rich flavor, silky texture, stock preparation, simmered chicken
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