Delicious Chicken Velvet Soup

There’s a family owned winery near where we live, and though Jack and I don’t partake in wine, we were tempted to stop by when they started offering a soup and bread lunch every weekend. When we had a Saturday lunch date, they were serving chicken velvet soup. It was my first time having it, and I wanted to recreate it at home–it’s a very simple soup that’s full of flavor without needing many added spices. Can substitute potatoes with rice, if desired. Definitely going on our rotation!

Ingredients:
3/4 cup butter
3/4 cup flour
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
6 cups chicken broth
1 cup milk, room temperature
1 cup heavy cream, room temperature
1 1/2 cups cooked, diced or shredded chicken
2 large potatoes, peeled and diced (or substitute with 3/4 cup rice)

Add butter and flour to a large saucepan over medium heat. Stir until the butter melts, then whisk the flour and butter together, cook about one more minute until butter and flour form a paste. Add the diced onion, celery, and carrots. Sauté the vegetables about five minutes, or until softened. Slowly add the chicken broth, stirring to avoid chunks. Then add the milk and cream. Add the potatoes (or rice). Carefully bring to a boil to avoid scorching, reduce heat and simmer until potatoes are tender. Add the cooked chicken and salt and pepper to taste. Serve immediately.

Thanks to Bunny’s Warm Oven for the recipe inspiration!