Tip: Try velvet soup for more results.
Results 1 - 10 of 22 for chicken velvet soup
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Melt butter in ... thickens and come to a boil; reduce heat. Stir in chicken and dash pepper. Heat again to boiling. Serve immediately. Yield: 4 servings.
Melt butter. Blend ... until mixture thickens and comes to a boil. Reduce heat. Stir in chicken and dash of pepper. Heat again just to boiling. Serve hot.
Melt butter in ... comes to a boil, reduce heat. Stir in chicken. Heat again just to boiling, serve immediately. Garnish with parsley and pimento if desired.
Melt butter, add ... 2 cups hot chicken stock and the ... remaining 4 cups of the chicken stock and chicken and heat to boiling. Season with salt and pepper.
In a 3 ... cups of the chicken stock and warm ... 20 minutes. Add chicken, the remaining chicken stock and seasonings. DO NOT BOIL. Serve hot. Serves 6.
Melt butter in ... until mixture thickens and comes to a boil. Reduce heat, stir in chicken, salt and pepper. Eat over rice. (Jeannie and Aaron's granny)
Melt butter in ... Reduce heat. Stir in chicken and pepper. Return to boiling and serve immediately. Can Garnish with finely chopped fresh parsley. Serves 4.
Blend butter and ... 1 cup milk, chicken broth, and 1 ... tender. Then reduce heat and add cooked chicken. Salt and pepper to taste. Makes 2 1/2 quarts.
Make a roux ... mixture thickens. Blend until smooth. When soup starts to boil, add chicken and seasonings. Garnish with chopped parsley. Serves 6 to 8.
Cut up onion ... frequently. Slowly add chicken base and water, ... Add chicken meat, salt and pepper to taste, and simmer for 5 more minutes. Serves 6-8.
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