Velvet Chicken And Spinach Soup Recipes
CHICKEN VELVET SOUP
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
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
VELVET CHICKEN AND SPINACH SOUP
This velvet chicken and spinach soup is a warming Cantonese-style dish. A light, fluffy chicken mixture is cooked in stock and fresh spinach is stirred in. Mushrooms add just the right amount of umami flavor.
Provided by Michelle Tam and Henry Fong
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- In a food processor, pulse the chicken until finely chopped.
- Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
- Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
- Toss in the ginger and garlic and cook until fragrant, about 1 minute.
- Pour in the broth. Increase the heat to high to bring the soup to a boil.
- Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
- Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
- Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 326 kcal, Carbohydrate 19 g, Protein 49 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1319 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 6 g
ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP
This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out. Cook's notes: "L.S. Ayres Tea Room Recipes &...
Provided by Ellen Bales
Categories Cream Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
- 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.
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