Chicken Velouté Soup is a creamy, luscious, elegant soup that is equally comforting and pleasing to the most discerning diner. It’s the perfect soup for cold weather days. Accompany with crusty bread, optionally.

Chicken Veloute Soup

Chicken Velouté Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: French
Serves: 4 servings
  • 3/4 Cup unsalted butter (1 1/2 sticks, 6 ounces)
  • 3/4 Cup all-purpose flour
  • 1 Cup warm milk (not boiled)
  • 2 Cups hot chicken broth (Swanson's or College Inn)
  • 1 Cup heavy cream or light cream (warm)
  • 1 Quart chicken stock or broth (warm)
  • 1 1/2 Cups (12 ounces) cooked chicken (white and dark meat), chopped
  • 3/4 teaspoon salt
  • generous dash black pepper
  1. In a large pot, combine butter and flour, blending well. Cook until bubbling and pale color. Do not burn. Add warm milk, the pint of hot chicken stock and the warm cream. Whisking frequently.
  2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.
You may substitute turkey, Cornish hen, duck, or other poultry for the chicken in this soup.


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