Chicken Velvet Soup

Oxmoor House
2 quarts


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1/3 cup plus 1 tablespoon butter or margarine
3/4 cup all-purpose flour
6 cups chicken broth, divided
1 cup milk
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped cooked chicken


Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups chicken broth, milk, and half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add remaining chicken broth and chicken, stirring well. Heat thoroughly.

Created date

February 2010