Chicken Velvet Soup
This simple, savory soup comes from Ayre’s Tearoom and is so easy to make at home! This vintage recipe is elegant but easy to make.
🥣 What Makes This Recipe So Good
- The base of this soup is a thick, creamy sauce that is absolutely heavenly. It’s made with simple ingredients, but tastes so luxurious! That creamy sauce coats tender chicken, making every spoonful comforting and absolutely delicious. It’s a hearty and filling soup that will keep you satisfied without making you feel weighed down. Even the pickiest of eaters will love this chicken velvet soup!
- Chicken velvet soup only uses a handful of ingredients, most of which you probably already have in your panty. It comes together super quickly, which is perfect for busy weeknights or any time you’re wanting a quick and delicious meal. You can even easily double this recipe if you’re serving a larger crowd, or want to enjoy this tasty soup throughout the week!
👩🏼🍳 Chef’s Tips
- You can totally customize the flavors of this soup! While chicken velvet soup is delicious in its original form, you can totally add some hot sauce or a pinch of paprika to spice it up a notch.
- This recipe is a great way to use up leftover chicken. If you don’t have leftover chicken, you could also grab a rotisserie chicken or pre-cooked chicken from the grocery store. This would also reduce prep time if you’ve got an especially busy weeknight. Because this recipe only calls for 1 cup of chopped chicken, you’ll have plenty of rotisserie chicken or plain chicken leftover to use in another meal!
🍲 More Soups We Love
- Turnip Green Soup
- Chickarina Soup
- 5-Ingredient Taco Soup
- Spaghetti Soup
- Popcorn Soup
- Instant Pot Chicken Tortilla Soup
- Chicken And Stars Soup
- Creamy Cajun Chicken Soup
- Pork Stew
- Creamy Everything Bagel Chicken Soup
- Potato Asparagus Soup
- Tomato Florentine Soup
Chicken Velvet Soup
Chicken velvet soup is simple, easy to make, and so delicious! Only made with a few ingredients, it's a perfect way to stay cozy while staying on budget.
- large, heavy-bottomed pot
- large whisk
- 8 tablespoons unsalted butter (1 stick, softened)
- ½ cup all-purpose flour
- 1 cup heavy whipping cream (at room temperature)
- 4 cups low-sodium chicken broth
- 1 cup cooked and shredded chicken
- 1 teaspoon salt (more or less to taste)
- freshly cracked black pepper (to taste)
Place large pot on stovetop over medium-high heat. Add [wprm-ingredient text=”8 tablespoons unsalted butter” uid=”0″] to pot and let butter melt completely, swirling and tilting pot occasionally to distribute butter across surface.
When butter is melted, sprinkle [wprm-ingredient text=”½ cup all-purpose flour” uid=”1″] into pot. Whisk vigorously until ingredients are combined into smooth paste, approximately 1 minute.
Remove pot from heat and let cool slightly. Add [wprm-ingredient text=”1 cup heavy whipping cream” uid=”2″] and [wprm-ingredient text=”4 cups low-sodium chicken broth” uid=”3″], then whisk to incorporate liquids into roux. Return pot to heat.
Bring mixture to boil and stir occasionally until mixture thickens, approximately 5 to 10 minutes.
Once liquid has thickened, reduce heat under pot to medium. Add [wprm-ingredient text=”1 cup cooked and shredded chicken” uid=”4″], [wprm-ingredient text=”1 teaspoon salt” uid=”5″], and [wprm-ingredient text=”freshly cracked black pepper” uid=”6″]. Whisk gently to incorporate ingredients.
Increase heat under pot to medium-high and bring mixture to boil. Boil soup, stirring occasionally, until chicken is warmed through, approximately 5 to 10 minutes.
Once chicken is ready, turn off heat and let soup cool slightly. Ladle soup into serving bowls and serve warm.
- Chicken: This is a great way to use up leftover chicken from a recent meal, or you could shred a prepared rotisserie chicken from the grocery store. If you want to cook chicken specifically for this soup, see this post for The Best Shredded Chicken + 5 Shredding Methods.
- Extra Protein: Feel free to use more than 1 cup of shredded chicken in your soup to boost the protein content. Make sure all the chicken is heated through before serving!
- Rice: Long-grain brown rice would also work here, but will take almost twice as long to cook, and is usually chewier than white rice.
