Original Ayre's Tearoom Chicken Velvet Soup
Created by dienia b on December 29, 2023
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #42028
Ingredients
- 1 1/2 sticks butter
- 1 cup onion, diced
- 3 ribs celery, sliced
- 3/4 cup flour
- 1 cup milk, warm
- 2 cups chicken stock
- 8 ounces cream, warm
- Finish
- 4 cups chicken stock
- 16 ounces cooked boneless skinless chicken breasts (2 cups)
- 1 teaspoon salt, to taste
- 1/2 teaspoon white pepper
How to Make
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Step 1: Heat a large saucepan and melt the butter; saute the onion and celery for about 15 minutes.
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Step 2: Use stick blender to puree when cooked they probably had veggies cooked in chicken broth and just added pureed veggies to soup.
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Step 3: Then add the flour.
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Step 4: Cook, but don't brown.
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Step 5: Season lightly.
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Step 6: Add milk and chicken stock.
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Step 7: Whisk like crazy.
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Step 8: When it begins to thicken, add remaining ingredients and cook over low heat until hot, whisking frequently.
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Step 9: The chicken would have been very small for delicate ladies. lol
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Step 10: Season to taste.
Nutritional Facts
- Serving Size: 1 (487 g)
- Calories 612.2
- Total Fat - 36.2 g
- Saturated Fat - 18.3 g
- Cholesterol - 134 mg
- Sodium - 1194.7 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 3.6 g
- Sugars - 17.2 g
- Protein - 27.4 g
- Calcium - 121.7 mg
- Iron - 2.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.4 mg