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Chicken Velvet Soup

  • 30 mins
  • 10 mins
  • 20

Ingredients

  • 1 stick or 1/2 cup of Butter
  • 1/2 Cup of Flour
  • 1 1/3 Cup of Milk
  • 4 Cups of Chicken Broth
  • 2 Chicken Breast, cooked and cubed.
  • 6 Carrots, peeled and chopped
  • 7 Stalks of Celery, peeled and chopped.
  • 7 small Yellow Potatoes
  • 1/2 tsp of Celtic Salt.
  • Season Chicken & Veggies: Salt, Pepper, Italian Seasoning, Onion and Garlic Powder – to taste. A pinch of Turmeric for color.

Directions

  1. Cooked chicken and veggies separately. Season well.
  2. In a Dutch Oven, melt butter.
  3. Add flour and whisk til combined. Cook for 1 minute.
  4. Add Milk and Broth slowly while whisking til combined.
  5. Bring the soup to a simmer, then add chicken and veggies.
  6. Taste for additional seasoning.
  7. Serve with 1-Hour Artisan Bread.

Recipe can be doubled. Reheats well.

©2024 Rachel Merchand. All Rights Reserved.