Velvet Cucumber Chicken Soup By Nancy Recipes

CHICKEN VELVET SOUP

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.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot and whisk in flour.
• Mix together the milk, cream, and chicken broth.
• Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
• Keep whisking until it is creamy.
• Add in the chicken and carrots (if desired),
• stir again and serve.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

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

Steps:

• Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
• Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
• Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
• Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
• Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.

"VELVET CUCUMBER CHICKEN SOUP" ... BY NANCY

Steps:

• 1. Peel and finely chop the cukes .peel and chop onion.
• 2. Then I mince the onion and cucumbers together.
• 3. Put 1 can chicken broth in the crock-pot, along with 2 cans cream of chicken soup, and Add one can water. Mix well.
• 4. Add onions, cucumbers and black pepper to the crock-pot. needs no salt, there is plenty in the canned soup. Cover and cook on low for 6 to 8 hrs. Or on high for 2-3 hours.
• 5. Add a cup of cooked chicken cut up very small, or 1 can of cooked chicken. see foto. 1/2 hour before serving soup.
• 6. I had home made whole wheat bread my son made. Nice and crunchy...yummy! or serve with your choice of buttered crackers.
• 7. Garnish with a couple cucumber slices, and sprinkle with parsley. A crock-pot recipe, I tweaked. And with my pictures. Also cucumbers from my garden. ** NOTE: Did you know hot soup in the summer will cool you?? When you sweat this is why. Your body will cool itself.. when you are overheated...with sweat!!.. Just saying!