What is velvety soup?

A velvety soup is one that has a smooth, creamy texture without any lumps. The key to achieving this is using a roux (a mix of butter and flour) to create thickness, then adding dairy slowly while stirring constantly. The result? A rich, silky-smooth consistency that feels luxurious with every bite!

What to use to velvet chicken?

Velveting chicken is a cooking technique that makes the meat incredibly tender. It involves coating chicken pieces in a mixture of cornstarch, egg whites, and sometimes a little oil before cooking. This method is commonly used in Chinese cuisine and ensures the chicken stays soft and juicy in soups and stir-fries.

What is meant by "chicken soup for the soul"?

The phrase "chicken soup for the soul" is often used to describe something that brings comfort, warmth, and healing—just like a good bowl of soup! It’s not just about food; it represents care, nourishment, and the feeling of being at home

What is the secret ingredient in soup?

Every great soup has a secret ingredient! In chicken velvet soup , the key to its rich flavor and silky texture is low and slow cooking . However, a pinch of nutmeg or white pepper adds a subtle depth that makes the flavors pop. Some also swear by a dash of lemon juice to brighten up the creamy base.

Chicken Velvet Soup – The Creamiest, Most Comforting Bowl!

Description

This Chicken Velvet Soup is the ultimate comfort food—rich, creamy, and luxuriously smooth. A classic recipe made with tender chicken, a velvety broth, and a touch of warming spices, it’s the perfect dish to cozy up with on a cold day. Serve it with crusty bread or a fresh salad for a complete meal.

Ingredients

Scale

For the Soup Base:

2 tbsp butter
2 tbsp all-purpose flour
4 cups chicken broth
1 cup whole milk (or half-and-half for extra creaminess)
½ cup heavy cream
1 tsp salt (adjust to taste)
½ tsp white pepper
¼ tsp ground nutmeg

For the Chicken:

2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
1 tbsp cornstarch (for velveting)
1 egg white
1 tbsp vegetable oil

For Garnish & Serving:

Chopped fresh parsley
Freshly ground black pepper
Crusty bread or dinner rolls

Instructions

Step 1: Velvet the Chicken (Optional but Recommended)

Slice the chicken breasts into thin strips.
In a bowl, mix the chicken with cornstarch, egg white, and oil. Let marinate for 20 minutes.
Bring a pot of water to a simmer, then blanch the chicken for 30-45 seconds until just cooked. Remove and set aside.

Step 2: Make the Velvety Soup Base

In a large pot over medium-low heat, melt the butter.
Whisk in the flour, stirring continuously for about 2 minutes until smooth (don’t let it brown).
Slowly add the chicken broth while whisking to prevent lumps.
Pour in the milk and heavy cream, stirring constantly.
Add salt, white pepper, and nutmeg, then let the soup simmer for 10 minutes.

Step 3: Add the Chicken & Final Touches

Stir in the cooked chicken and let everything heat through for another 5 minutes.
Taste and adjust seasoning if needed.

Step 4: Serve & Enjoy

Ladle into bowls and garnish with fresh parsley and black pepper.
Serve warm with crusty bread or your favorite side.

Notes

Make it Dairy-Free: Substitute whole milk and heavy cream with unsweetened coconut milk or cashew cream.
Make it Gluten-Free: Use cornstarch instead of flour for the roux.
Add Veggies: Stir in mushrooms, carrots, or peas for extra flavor and nutrients.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.

Prep Time: PT15M
Cook Time: CT25M
Category: Soups, Comfort Food
Method: Stovetop
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 260 kcal
Sugar: 3g
Sodium: 580mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 18g
Cholesterol: 65mg

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