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Leftovers >  Poultry >  Soups & Stews >  Chicken Velvet Soup >

 

Chicken Velvet Soup

• 6 TBS butter

• 1/3 C all-purpose flour

• 3 C chicken broth

• 1/2 C milk

• 1/2 C light cream

• 1 C leftover cooked chicken, finely chopped

• 1 tsp. salt

• 1/4 tsp. white pepper

In a cooking pot over medium-high heat, melt butter. Whisk the flour into melted butter until the mixture forms a smooth paste, about one minute. Whisk the chicken broth, milk and light cream into the butter mixture. Cook and stir until the mixture comes to a boil and thickens, about five to ten minutes. Reduce heat to medium; stir in cooked chicken, salt and white pepper. Return soup to a boil and cook until chicken is heated through, about five minutes. Serve.

Related Link:

• Luscious Leftovers Cookbook

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