CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
CHICKEN VELVET SOUP
This is a recipe out of my grandmother's cookbook. It is a lovely creamy soup with lots of chickeny-goodness. I have no idea how much it makes and she can't remember either, so I'll have to guess. Also, by setting the milk and cream out a little while before preparing this soup and letting it come closer to room temperature, you can avoid lumps.
Provided by the_cookie_lady
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a pot and whisk in flour.
- Mix together the milk, cream, and chicken broth.
- Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
- Keep whisking until it is creamy.
- Add in the chicken and carrots (if desired),
- stir again and serve.
Nutrition Facts : Calories 395.1, Fat 31.5, SaturatedFat 18.5, Cholesterol 112.6, Sodium 745.2, Carbohydrate 10.9, Fiber 0.3, Sugar 0.6, Protein 17
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
CHICKEN WITH CUCUMBERS
Although most often eaten raw, cucumber can also be enjoyed cooked in recipes like this. This interesting chicken dish has an irresistible fresh flavor.-Angela Avedon, Mooresville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.
Nutrition Facts : Calories 442 calories, Fat 28g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 531mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN VELVET SOUP
Make and share this Chicken Velvet Soup recipe from Food.com.
Provided by Mom10
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
- Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
- Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
- Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
- Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.
Nutrition Facts : Calories 431.6, Fat 33.2, SaturatedFat 19.3, Cholesterol 112.8, Sodium 747.1, Carbohydrate 18, Fiber 0.6, Sugar 3, Protein 15.6
BEER-CHEESE VELVET SOUP
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
VELVET CHICKEN AND CORN SOUP
Make and share this Velvet Chicken and Corn Soup recipe from Food.com.
Provided by Clovis Ann
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil in medium saucepan over high heat.
- Add chicken and water chestnuts.
- Stir until chicken turns white, about 10 seconds.
- Drain the chicken and water chestnuts in a large, fine mesh strainer.
- In a large pot, bring chicken stock to a boil.
- Add corn, salt and sugar.
- Stir and return to a boil.
- Dissolve cornstarch in 1/4 cup of cold water in small bowl.
- Beat egg whites in small bowl until foamy.
- Add chicken mix to the stock.
- Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
- Drizzle egg whites into soup in such a way the whites turn into strands.
- Add peas and season with more salt, if desired.
- Serve immediately.
Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1
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 Soup
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
LEMON-CHICKEN VELVET SOUP
I'm not fond of lemons myself--they're a bit tart for my palate. But why not share this gorgeous-looking soup with all of you lemon lovers? It's so visually appealing, I just couldn't resist. If you enjoy the classic "Lemon Chicken", this beauty is enhanced with crisp green snap peas and fresh parsley, making it the perfect springtime soup. I'm sure you could use prepared rotisserie chicken to save time--I often prefer it because of its tenderness and flavor. Here's hoping this soup from Taste Of Home is as tasty as it looks!
Provided by Christmas Carol
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
- Stir in chicken, peas, parsley, and lemon peel; 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 455.8, Fat 29.4, SaturatedFat 15.2, Cholesterol 149.6, Sodium 863.6, Carbohydrate 9.2, Fiber 0.5, Sugar 1.3, Protein 37.3
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