Cream of Chicken Soup (Chicken Velouté)
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 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.