Chicken Velvet Soup

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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