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.

Prep: 15

Cook: 25

Total: 40

Recipe Makes: 6 servings

Equipment

large, heavy-bottomed pot
large whisk

Ingredients

▢ 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)

Instructions

Place large pot on stovetop over medium-high heat. Add 8 tablespoons unsalted butter to pot and let butter melt completely, swirling and tilting pot occasionally to distribute butter across surface.
When butter is melted, sprinkle ½ cup all-purpose flour into pot. Whisk vigorously until ingredients are combined into smooth paste, approximately 1 minute.
Remove pot from heat and let cool slightly. Add 1 cup heavy whipping cream and 4 cups low-sodium chicken broth, 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 1 cup cooked and shredded chicken, 1 teaspoon salt, and freshly cracked black pepper. 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.

Recipe Notes

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.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Cheap Cheap Eats recipe developed by Cheryl Malik