Nell's Chicken Velvet Soup

2/3 cup butter 1 1/2 cups flour 12 cups chicken stock 2 cups warm cream 3 cups finely chopped chicken 1 t. salt 1 t. pepper

Melt butter, add flour and cook on low heat until well blended. Add 4 cups hot chicken stock, warm milk and cream. Cook slowly, stirring frequently until thick. Add remaining 8 cups chicken stock and the chicken and heat until boiling. Season with salt and pepper. Serves 15 Source: Eva connell, Claksdale

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