Chicken Velvet Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3/4 cup butter, room temperature
• 3/4 cup flour
• 2 cups light cream, warmed or 2 cups half-and-half
• 6 cups chicken stock, heated
• 1 1/2 cups cooked chicken breasts, finely chopped
• 1 teaspoon salt, if desired to taste
• 1/8 teaspoon black pepper, to taste
• 1 cup fresh parsley, snipped

Recipe

• 1 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.
• 2 stir in 2 cups of the hot stock. over low heat, stir and cook until heated and blended, about 4 minutes.
• 3 add the remaining 4 cups of stock and the chopped chicken. season to taste with salt and pepper.
• 4 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.
• 5 serve in heated tureen and leadle into heated bowls. garnish with snippets of parsley.