Cream of Chicken Soup (Chicken Velouté)

From The Best Soups and Stews

Why this recipe works:

For our cream of chicken soup recipe, we used a roux made of equal parts butter and flour, and settled on 2 quarts of stock and 2 cups of dairy for the liquid. We needed the roux to remain white for this white soup, so we cooked it over medium heat for two minutes to get rid of the flour… read more

For our cream of chicken soup recipe, we used a roux made of equal parts butter and flour, and settled on 2 quarts of stock and 2 cups of dairy for the liquid. We needed the roux to remain white for this white soup, so we cooked it over medium heat for two minutes to get rid of the flour flavor without coloring the mixture. We found that we could add hot liquid—and speed preparation of the cream of chicken soup recipe—as long as we added it gradually. Whisking the liquid in gradually, rather than stirring with a wooden spoon as many sources suggest, also helps prevent the formation of lumps. Once all the liquid has been incorporated, constant stirring is necessary. Without it, the fully swelled starch can settle on the bottom of the pan and burn.

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Serves 6 to 8

This is the classic French cream of chicken soup flavored with sherry. Since you need stock and shredded chicken meat, we suggest making the stock recipe listed below that yields both. With some sacrifice in flavor, you could use 2 quarts of low-sodium canned broth along with 4 cups of shredded roasted or poached chicken. This soup can be made with milk, half-and-half, or heavy cream, depending on the desired richness. We like the chive garnish, but parsley or tarragon (use just 1 tablespoon of the latter) are fine alternatives.

Ingredients

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