Three Step Chicken Velvet Soup


15 Min





There are very few things better on a cold day or when you're sick than a warm soup. Try our Chicken Velvet Soup recipe and enjoy the comfort it brings to the table.


1.5 pounds of shredded smoked or grilled chicken

1/2 cup of unsalted butter

1/2 cup of all-purpose flour

2 quarts of chicken stock

1 cup milk

1 cup heavy cream

1/2 teaspoon cumin

1/2 teaspoon sage

1 Tablespoon fresh lemon juice

Salt and pepper to taste

Optional Garnishes: Tabasco sauce, roasted chilis, cayenne


Chicken Velvet Soup

Step 1

In a Dutch oven on medium-high heat, melt butter until it starts to foam. Slowly add flour, turn down heat to medium if needed. Slowly stir and incorporate flour. Continue until brown and has a nutty fragrance.

Step 2

Slowly add chicken stock, stirring rapidly until all stock has been added, continue cooking until stock thickens. You may need to increase heat back to medium-high heat.

Step 3

Add pepper and salt to taste. Add lemon.