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
CREAMY CHICKEN SOUP
There's something restorative and satisfying about a homemade chicken soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
- Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.
Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
VELVETY SMOOTH CREAM OF CHICKEN SOUP
Got leftover chicken? This is incredibly delicious! I made it for the family and they devoured it. Great for lunch or dinner with a salad. Makes 6 generous bowls. From: The Big Book of Chicken by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot over medium heat, melt the butter.
- Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
- Stir in flour and blend. Continue stirring for a minute, careful not to burn.
- Increase heat to medium-high.
- Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
- Taste test and season with salt and white pepper.
- Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
- Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
- Ladle into bowl and serve.
Nutrition Facts : Calories 351, Fat 20, SaturatedFat 10.4, Cholesterol 80.2, Sodium 783.3, Carbohydrate 22.2, Fiber 1.4, Sugar 6.1, Protein 20
SAVORY CREAM OF CHICKEN SOUP
Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.
Provided by MONKEY2000
Categories Cream of Chicken Soup
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
- Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
- Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
- While the soup is simmering, shred chicken with your hands.
- Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 8.3 g, Cholesterol 102.9 mg, Fat 22.9 g, Fiber 0.6 g, Protein 25.1 g, SaturatedFat 9.9 g, Sodium 962 mg, Sugar 2.1 g
VELVETY LEMON CHICKEN SOUP
Categories Soup/Stew Chicken Citrus Dairy Poultry Kid-Friendly Quick & Easy Winter Gourmet Small Plates
Yield Makes about 4 1/2 cups, serving 2
Number Of Ingredients 8
Steps:
- With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
- While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
- When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.
VELVET SMOOTH CREAM OF POTATO SOUP
This soup is easy to prepare as well as comforting. This is not a thick soup; but smooth and velvety with much flavor and very satisfying. A great soup recipe for the cold winter!
Provided by TheDancingCook
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
- Add potatoes and parsley, toss until coated.
- Add broth, bring to a slow boil and cook until potatoes are soft.
- Remove from stove.
- Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
- Pour puree back into original pot, along with the reserved chopped veggies.
- Stir and add heavy cream,heating through- DO NOT BOIL.
LEMON-CHICKEN VELVET SOUP
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).
Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
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