Original Ayres Tearoom Chicken Velvet Soup Recipes

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ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)



ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP Recipe - (4/5) image

Provided by á-41955

Number Of Ingredients 9

1 1/2 stick butter
3/4 c all purpose flour
1 c warm milk
1 pt hot chicken stock (may use swanson's)
1 c warm cream (may use half and half)
1 qt chicken stock
1 1/2 c chopped cooked chicken
1/4 Tbsp salt (3/4 teaspoon)
dash(es) pepper

Steps:

  • In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP



ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP image

This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out. Cook's notes: "L.S. Ayres Tea Room Recipes &...

Provided by Ellen Bales

Categories     Cream Soups

Time 45m

Number Of Ingredients 9

1 1/2 stick butter
3/4 c all purpose flour
1 c warm milk
1 pt hot chicken stock (may use swanson's)
1 c warm cream (may use half and half)
1 qt chicken stock
1 1/2 c chopped cooked chicken
1/4 Tbsp salt (3/4 teaspoon)
dash(es) pepper

Steps:

  • 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
  • 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

CHICKEN VELVET SOUP



Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

  • Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
  • Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

AYRES' CHICKEN VELVET SOUP



Ayres' Chicken Velvet Soup image

A favorite, silken, creamy soup that became the Tea Room's trademark. This soup is so thick and creamy, great on a cold day to warm you inside. Recipe Source: Indianapolis Monthly Magazine.

Provided by Julia Ferguson

Categories     Cream Soups

Time 1h20m

Number Of Ingredients 9

1 1/2 stick margarine
3 ribs celery, pureed
1 large onion, pureed
3/4 c flour
6 c water
2 oz powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
1 c half and half
1 large whole chicken breast, or 2 halfs, poached, skinned, boned and diced
salt and pepper to taste

Steps:

  • 1. Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.

L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)



L S Ayres Tea Room Chicken Velvet Soup Recipe - (3.2/5) image

Provided by kathya5084

Number Of Ingredients 9

3/4 cup butter
3/4 cup all-purpose flour
1 cup warm milk
1 pint (2 cups) hot chicken stock
1 cup warm cream or half and half
1 quart (4 cups) chicken stock
1-1/2 cups chopped, cooked chicken
1/4 tablespoon salt
Dash pepper

Steps:

  • In large pot, melt butter. Blend in flour, then stir in warm milk, pint of chicken stock and warm cream. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Add remaining chicken stock, cooked chicken, dash of pepper and salt to taste. Return soup to boiling and serve immediately. Calories: 261 per 8 ounce cup

L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP



L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP image

Categories     Soup/Stew     Chicken

Yield 2 quarts

Number Of Ingredients 9

3/8 lb butter
3/4 ci[ f;pir
1 cup warm milk
1 pint chicken stock
1 cup warm cream
1 quart chicken stock
1 1/2 cups chopped cooked chicken
1/4 tsp salt
white pepper to taste

Steps:

  • combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm cream. After cooking well, add remaining ingredients

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