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Sunday, June 9, 2013

Chicken Velvet Soup

Photo courtesy Taste of Home
   Soups are one of my favorite comfort foods. I like a rich hearty soup any time of the year, but if I'm not feeling good, a creamed soup always makes me feel better.
  I also like the fact that you can take just about anything, any variety of leftovers, and make a soup. The only requirement to soup is some type of broth or liquid, from there variations abound.
  For this rich Chicken Velvet Soup, I saute'd a few carrots and some celery for added flavor. (They were in the "use or lose" stage in my vegetable drawer.) It's the little bit of half and half that really makes the difference in this dish. It's so creamy.

Chicken Velvet Soup
6 T. butter
1/2 cup flour
1/2 cup milk
1/2 cup half and half
3 cups chicken broth
dash of pepper (black or white)
1 cup (or 1-12 oz. can) cooked chicken, finely chopped

Melt butter in saucepan. Stir in flour. Cook over medium heat, stirring constantly for about 5 minutes to form a roux. 


Add milk and half and half, stirring slowly.  Add chicken broth. Cook over medium heat until sauce thickens and comes to a boil. 

Reduce heat and add chicken and a dash of pepper. Return to just a boil and serve. (Do not let boil very long, just bring to temperature.) Serves 4.

Source of idea - "Ein Prosit!!" the Hanselman family recipe book of the Schnitzelbank Restaurant.
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