Original Ayres Tearoom Chicken Velvet Soup Recipes

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP Recipe - (4/5) image

Provided by á-41955

Number Of Ingredients 9

Ingredients

1 1/2 stick butter
3/4 c all purpose flour
1 c warm milk
1 pt hot chicken stock (may use swanson's)
1 c warm cream (may use half and half)
1 qt chicken stock
1 1/2 c chopped cooked chicken
1/4 Tbsp salt (3/4 teaspoon)
dash(es) pepper

Steps:

In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

CHICKEN VELVET SOUP

Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)

L S Ayres Tea Room Chicken Velvet Soup Recipe - (3.2/5) image

Provided by kathya5084

Number Of Ingredients 9

Ingredients

3/4 cup butter
3/4 cup all-purpose flour
1 cup warm milk
1 pint (2 cups) hot chicken stock
1 cup warm cream or half and half
1 quart (4 cups) chicken stock
1-1/2 cups chopped, cooked chicken
1/4 tablespoon salt
Dash pepper

Steps:

In large pot, melt butter. Blend in flour, then stir in warm milk, pint of chicken stock and warm cream. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Add remaining chicken stock, cooked chicken, dash of pepper and salt to taste. Return soup to boiling and serve immediately. Calories: 261 per 8 ounce cup

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