Creamy, smooth, simple, and scrumptious. This soup for me is the pinnacle of taste simplicity. From the ingredients alone, you wouldn’t expect much from this soup but it’s so delicious you would be surprised. Its smoothness and simple goodness pairs well as an appetizer to just about anything.
I used to work at a deli and when the owner/cook was showing me how they made their homemade chicken velvet I genuinely did not believe it was going to be good as there was basically no seasoning but salt and pepper. We had always been told that with good cooking methods and ingredients you actually can achieve better dishes than using tons of spices. No matter what, I was always a little skeptical until I made this. That isn’t to say there isn’t valued in making flavor profiles with various spices, it’s just that using less can be just as effective of an approach to cooking.
Cooking this dish starts with some important prep work. I used boneless skinless chicken breasts but really, using half white and half dark meat will yield the best results. The flavor of the dark meat can up the tastiness of this dish. Once it’s cooked and cooled you will want to shred it into pretty fine pieces, avoid big chunks.
Preparing the liquid component. Make sure you have a good chicken broth and a 2% or whole milk as anything less with leave you wanting for a smoother, creamier texture. Before that though you will sautè some minced (and I mean minced, like almost pureed onions). We want them to virtually melt within the roux. Which, if you’d like to learn about, head on over to my post about roux.
Once that’s all ready you’ll slowly add your milk and broth in batches to create a nice smooth mixture. After that, you will want to cook and simmer it for a bit. This will cook the flour taste out. Afterwards, you will add your chicken, salt and pepper. Top with some green onions for color and boom. That’s it. Nice, simple, tasty, delicious. If you try it out, let me know! Hope you enjoy it! 🙂
Chicken Velvet Soup
Smooth, creamy, delicious soup
- 1 (about 6-8 ounces) boneless, skinless chicken breast
- 2-3 (about 6 ounces) boneless skinless chicken thighs
- 1/2 medium onion
- 2 cups chicken broth
- 2 cups 2% or whole milk
- 4T butter
- 1/4c flour
- salt and pepper
- 1 green onion
- Step 1 Poach (boil) chicken in water and shred into small pieces.
- Step 2 Mince or use a food processor to get onions in as small pieces as possible
- Step 3 In 4 quart saucepan, melt butter over medium heat. Add onions and cook until liquid is reduced.
- Step 4 Add flour and mix to combine, cook for about a minute stirring constantly.
- Step 5 Slowly add chicken broth about 1/4 cup at a time. Whisk between batches.
- Step 6 Leave at medium heat and simmer for around 10 minutes.
- Step 7 Add milk and heat while stirring until simmering.
- Step 8 Remove from heat and mix in chicken. Add salt and pepper to taste.
- Step 9 Serve with sliced green onion as garnish.