Chicken Velvet Soup

1. 1

   Melt butter in a heavy Dutch oven or large saucepan.

2. 2

   Add flour; stir quickly to blend.

3. 3

   Cook over low heat until smooth. Add milk.

4. 4

   Cook, stirring frequently, until thickened.

5. 5

   Add remaining 4 cups chicken stock and the cubed chicken.

6. 6

   Continue cooking until heated through.

7. 7

   Add salt and pepper to taste. Makes 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.