Chicken Velvet Soup – Chicken Velvet Soup with Rotisserie Chicken
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Chicken Velvet Soup is a creamy, easy soup recipe with Rotisserie Chicken. This vintage recipe comes from the LS Ayres Tea Room back in the day. A bite of this hot soup is the perfect touch to a cool day.
Chicken Velvet Soup
Soup season is the only upside to fall and winter, in my humble opinion. I love making soup on the weekend and then eating it all through the week. It’s not only a simple solution for a busy work week, but it’s also budget-friendly and delicious.
This Creamy Chicken Velvet Soup is no exception. My kids gobble it up any night of the week. Maybe that’s because Chicken Velvet Soup is as smooth and creamy as velvet. (I know that wasn’t that funny, but go ahead and give me a little chuckle. I’d really appreciate it.)
Ingredient List for Velvety Chicken Soup
- Butter (or margarine)
- All Purpose Flour
- Chicken Broth
- Half and Half
- Milk
- Chicken, finely chopped
- Salt and Black Pepper
Chicken Velvet Soup with Rotisserie Chicken
Rotisserie Chickens are a life-saver at my house. I grab one every time I make a Costco run, and usually, I just pick it apart and cube it up for other recipes.
If you prep the chicken as soon as you get home, I promise you’ll appreciate the chicken being ready to go later when your family is hungry and ready for dinner!
I love how this velvety chicken soup recipe only calls for approximately 1 cup of finely chopped chicken (breast or dark meat). This means, you can use most of the rotisserie chicken for other recipes, like Grandma Betty’s Chicken Salad or Chicken Noodle Casserole, and you will still have enough left over to whip up a batch of easy chicken velvet soup.
How to Make Chicken Velvet Soup with Rotisserie Chicken
Step by Step Instructions
- Melt butter in a large saucepan over low heat.
- Combine butter with flour. Whisk until smooth. It should be a smooth paste.
- Add milk, half and half and chicken broth while heating over medium heat, whisking constantly.
- Once the mixture thickens and comes to a boil; reduce heat.
- Stir in finely chopped chicken and a dash of pepper.
- Bring the soup back to a boil. Taste, and add salt to your preference. Serve immediately.
- This Cream of Chicken tastes great with salty crackers.
For the full ingredient amounts and recipe steps for Chicken Velvet Soup with Rotisserie Chicken, scroll to the recipe card at the bottom of this post.
LS Ayres Chicken Velvet Soup
Chicken Velvet Soup recipe became widely popular back in the day when it was served in the LS Ayres Tea Room. I imagine a cute little cup of this velvety chicken soup served along side some salty crackers. It was a hit back then, and it’s sure to be a hit today.
Personally, it’s a hit in my book because it takes less than 15 minutes start to finish to make this old-fashioned Cream of Chicken Soup.
Recipe FAQs
- Creamy Chicken soup reminds me of a thinner version of cream of chicken soup – a homemade, less artificial cream of chicken soup.
- Margarine could be substituted for butter, if needed.
- While cooking, be sure to stir or whisk constantly so the soup doesn’t stick to the bottom.
- Any type of leftover cooked chicken will work, but I love using rotisserie chicken.
- If you want more chicken, feel free to add as much as you like.
- Chicken velvet soup is a great base soup recipe. Add in your other favorite ingredients such as beans, cooked veggies, lemon juice, etc.
- Try adding chopped carrots, celery or cooked mushrooms.
- Use leftover chicken velvet soup as a substitution for cream of chicken soup in casserole recipes.
- Check out our Amazon Store for our favorite kitchen items.
Recipes Using Rotisserie Chicken
Old Fashioned Chicken Pot Pie Recipe
Our Favorite Soup Recipes
Soup is really one of our family’s favorite meals. We love recipes that take a few ingredients and turns them into a meal in under 30 minutes, and we have plenty of soup recipes that fit that description
- Tuscan White Bean and Sausage Soup
- Creamy Ham and Bean Soup
- Stovetop Italian Bean Soup
- Mom’s Wild Rice and Broccoli Soup
- Tuscan Kale and Sausage Soup
Chicken Velvet Soup – Chicken Velvet Soup with Rotisserie Chicken
Ingredients
- 6 Tablespoons butter
- 6 Tablespoons flour
- 1/2 cup milk
- 1/2 cup half and half
- 3 cups chicken broth
- 1 cup finely chopped cooked chicken
- dash black pepper
- salt, to taste
Instructions
- Melt butter in saucepan; blend in flour.
- Add milk, half and half and chicken broth; cook over medium heat while constantly stirring.
- Cook until the soup thickens and comes to a boil.
- Reduce heat; stir in finely diced cooked chicken and a dash of black pepper.
- Once the soup returns to a boil, taste and add salt to taste.
- Serve hot with crackers.
Notes
- Chicken velvet soup reminds me of a thinner version of cream of chicken soup – a homemade, less artificial cream of chicken soup.
- Margarine could be substituted for butter, if needed.
- While cooking, be sure to stir or whisk constantly so the soup doesn’t stick to the bottom.
- Any type of leftover cooked chicken will work, but I love using rotisserie chicken.
- If you want more chicken, feel free to add as much as you like.
- Chicken velvet soup is a great base soup recipe. Add in your other favorite ingredients such as beans, cooked veggies, lemon juice, etc.
- Use leftover chicken velvet soup as a substitution for cream of chicken soup in casserole recipes.
- Love chicken soup? Try Aunt Peggy’s Chicken Noodle Soup recipe.
- The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.
Nutrition
I bet this is good as a soup! It’s almost what I grew up eating as creamed chicken on biscuits. A little thicker (8 Tbls or 1/2 c each of butter and flour for that amount of liquid), a few whole allspice, and a bit more chicken. Better the 2nd day, when the allspice has flavored the sauce a bit more, but don’t bite into them! Break open some biscuits and ladle it on top. My mother never would have used cream, she even preferred to whisk the flour into the milk before adding it to the dish to thicken it so she didn’t have to use butter, but that was back when fat was bad bad bad. I think I need to try creamy, chicken-y concoction as a soup!