Try this Chicken Velvet Soup recipe, or contribute your own.
Suggest a better descriptionMake 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, IN. 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 Posted to MM-Recipes Digest V3 #265 Date: Fri, 27 Sep 1996 16:33:07 -0400 From: BobbieB1@aol.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (423g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 624 | ||
Calories from Fat: 526 (84%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 58.4g | 78 % | |
Saturated Fat 36.3g | 181 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 185mg | 57 % | |
Sodium 906.3mg | 31 % | |
Potassium 338.9mg | 9 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 18.6g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 624
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.