velvet chicken soup recipe

Written ByJenny Smyth Posted on
velvet chicken soup recipe
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The Best velvet chicken soup recipe

I’ve been making this velvet chicken soup recipe for years, and it’s a staple in our household. It’s a comforting dish that never fails to warm our hearts and bellies.

The rich, velvety texture and the subtle flavors of the chicken, vegetables, and herbs make it a perfect meal for any occasion. My family loves it when I serve it with a side of crusty bread or over rice.

I’ve experimented with various ingredients and cooking techniques over the years, but this recipe remains my favorite. The key to its success is the use of a roux made from butter and flour, which gives the soup its signature smoothness and depth of flavor.

I’ve also found that using high-quality chicken broth and fresh herbs makes all the difference in the world. This recipe is not only delicious but also relatively easy to prepare, making it a great option for busy weeknights or special occasions alike.

Velvet Chicken Soup

Velvet Chicken Soup

4.5 from 1317 votes

Velvet Chicken Soup is a comforting and smooth soup made with tender chicken, vegetables, and a creamy broth. It’s perfect for a cozy meal on a cold day.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1.5 lbs boneless skinless chicken breasts
1 large onion
2 carrots
2 celery stalks
3 cloves garlic
1 tbsp olive oil
8 cups chicken broth
2 bay leaves
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 cup heavy cream
2 tbsp cornstarch
2 tbsp water

For Garnish

Chopped fresh parsley
Sliced green onions

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add diced onion, carrots, and celery.
3Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add chicken breasts to the pot.
6Pour in chicken broth, and add bay leaves, salt, black pepper, thyme, and oregano.
7Stir to combine.
8Bring the mixture to a boil over high heat.
9Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
10Remove the chicken from the pot and set it aside to cool slightly.
11In a small bowl, mix cornstarch with water to create a slurry.
12Stir the slurry into the pot with the broth.
13Increase the heat to medium and bring the soup to a simmer.
14Cook for 2-3 minutes, stirring constantly, until the soup thickens slightly.
15Shred the cooled chicken using two forks.
16Return the shredded chicken to the pot and stir in the heavy cream.
17Cook for an additional 2-3 minutes, until the soup is heated through and the flavors are well combined.
18Taste and adjust seasoning with additional salt and pepper if needed.
19Ladle the soup into bowls and garnish with chopped parsley and sliced green onions.

🔧Equipment

Large pot
Wooden spoon
Whisk
Ladle
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 115mg🧂Sodium: 1200mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: For a smoother soup, you can blend the vegetables and some of the broth together before adding the chicken back in. You can also use chicken thighs instead of breasts for a richer flavor.

Watch Video Of How Velvet Chicken Soup Works

This velvet chicken soup recipe is always a good idea for any occasion – whether it’s a quick weeknight meal or a special gathering with family and friends. The best part?

It’s incredibly easy to store and reheat, making it perfect for meal prep or last-minute meals when you need something comforting and satisfying. My family loves when I serve it with crusty bread or over rice, but feel free to get creative with your serving ideas – just be sure to enjoy every bite of this delicious and comforting dish!

❓ Frequently Asked Questions About Velvet Chicken Soup

Q: What type of chicken is best for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use leftover cooked chicken if you have some on hand.

Q: Can I make this recipe without a roux?

While a roux is the traditional way to thicken this soup, you can also use cornstarch or flour to achieve a similar effect. Simply mix the starch with a little cold water until it forms a smooth paste, then add it to the soup and cook for an additional 2-3 minutes.

Q: How long does this soup keep in the refrigerator?

This soup will keep in the refrigerator for up to 3 days. Be sure to store it in an airtight container and reheat it to an internal temperature of 165°F (74°C) before serving.

Q: Can I freeze this soup?

Yes, you can freeze this soup for up to 2 months. Simply let it cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to serve it again, thaw the soup overnight in the refrigerator or reheat it straight from the freezer.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken as its main ingredient. If you’re looking for a vegetarian alternative, you can substitute the chicken with cooked vegetables or tofu.

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