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    Chicken Velvet Soup


    Source of Recipe


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    List of Ingredients




    1/3 cup butter
    3/4 cup flour
    6 cups hot chicken broth
    2 cups small cubed cooked chicken
    salt and pepper

    Recipe



    Melt butter in heavy Dutch Oven or large saucepan. Add flour; stir
    quickly
    to blend. Cook over low heat until smooth. Add 2 cups of the chicken
    stock;
    stir to keep mixture smooth. Add milk. Cook, stirring frequently,
    until
    thickened.
    Add remaining 4 cups chicken stock and the cubed chicken. Continut
    cooking
    until heated through. Add salt and pepper to taste. Makes 8 servings.

    TIP: For a richer soup, use half milk and half cream. For added
    color,
    stir in
    2-3 drops yellow food coloring.

 

 

 


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