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Chicken Velvet Soup Recipe
Servings |
MetricUS Imperial
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Ingredients
- 2 1/2 lb. Margarine 1.1kg
- 2 lb. All Purpose Flour 900g
- 1 1/2 tsp. pepper 7ml
- 1 Tbsp. Poultry Seasoning 15ml
- 2 1/2 gal chicken stock 9.5l, or water with chicken base
- 6 1/2 qt. Milk 6l
- 5 lb. Chicken cooked and diced, 2.3kg
Ingredients
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Instructions
- Melt margarine in saucepan.
- add flour, pepper and poultry seasoning.
- Mix and cook roux for 4-5 minutes.
- Combine chicken stock and milk in stockpot and heat until hot (185'F/85'C).
- Add roux slowly.
- Cook over low heat until thickened and smooth, stirring frequently. Add chicken.
- Allow to stand and develop flavor.
- Adjust seasoning if necessary.