Royal Velvet Chicken Soup Recipes

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.

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

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.

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.

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.

Steps:

• Bring water to a boil in medium saucepan over high heat.
• Add chicken and water chestnuts.
• Stir until chicken turns white, about 10 seconds.
• Drain the chicken and water chestnuts in a large, fine mesh strainer.
• In a large pot, bring chicken stock to a boil.
• Add corn, salt and sugar.
• Stir and return to a boil.
• Dissolve cornstarch in 1/4 cup of cold water in small bowl.
• Beat egg whites in small bowl until foamy.
• Add chicken mix to the stock.
• Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
• Drizzle egg whites into soup in such a way the whites turn into strands.
• Add peas and season with more salt, if desired.
• Serve immediately.

Steps:

• Melt butter. Stir in flour to blend.
• Slowly add milk, light cream, and chicken broth, stirring constantly until smooth.
• Bring to a boil.
• Reduce heat and stir in chicken. Add cayenne, salt and pepper.
• Return to boiling and serve immediately.

Steps:

• Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
• Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
• Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.

Steps:

• Place the cleaned whole chicken into a large deep pan. Add the vegetables, cleaned and coarsely chopped, salt and the herbs. Cover with about 4-5 pints of cold water, bring slowly to the boil and skim off the scum as it rises.
• When the soup is free of scum turn the heat down, place the lid on the pan and allow to simmer for 25 minutes per pound plus 20 minutes. When the chicken is tender, remove it from the pan taste the broth at this point and boil it further if necessary to end up with about 2 pints of liquid.
• In a separate pan, large enough to hold the soup, melt the butter and stir in the flour. Let it simmer, stirring it for a minute or two, until it is glistening. Then gradually add 1 1/2 pints of the strained chicken broth, stirring to obtain a smooth liquid. Simmer for 15 minutes.
• Beat the yolks in a bowl with the remaining hot (not boiling) soup and the cream, then add it, away from the heat, to the soup. DO NOT BOIL or eggs may curdle.
• Stir or whisk over the lowest possible heat until the soup thickens to a velvety cream. Add diced chicken breast. Heat through and serve at once. (Save remaining chicken for salad, etc.).