Chicken Velvet Soup - Chicken Velvet Soup with Rotisserie Chicken

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: chicken velvet soup, chicken velvet soup with rotisserie chicken, creamy chicken velvet soup, ls ayres chicken velvet soup

Servings: servings

Calories: 202kcal

Author: Barbara

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