Chicken Velvet Soup

Chicken Velvet Soup Recipe.doc37 KB
3 chicken breast – cooked and shredded
3 cups chicken broth – reserved and strained from the pot of cooked chicken
3 cans chicken broth
1 cup milk – warmed
1 cup whipping cream – warmed
3/4 cup four
1/3 cup butter


  1. Boil and shred chicken breast
  2. Reserve 3 cups of broth from the pot and strain.
  3. In a large pot, melt butter over low heat and add flour stirring occasionally
  4. Add 2 cups of broth and mix well to flour mixture
  5. Add 1 warmed cup of milk and 1 warmed cup of whipping cream. Mix well.
  6. Add remaining chicken broth and shredded chicken. Bring to a boil while stirring.
  7. Add salt and pepper to taste. Turn heat off and serve!

*Recipe adapted from Helen Corbitt’s cookbook and slightly tweaked!