Chicken Veloute Supreme Soup Recipes

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CHICKEN VELOUTE SUPREME SOUP



Chicken Veloute Supreme Soup image

Provided by My Food and Family

Categories     Home

Time 40m

Number Of Ingredients 9

2 Tbsp butter
4 cups mushrooms sliced
Flour
2 cans chicken broth
1/2 lb chicken breast
1 tub Philadelphia Savory Garlic Cooking Creme
2 Tbsp chives
Salt and pepper to taste
3 slices bacon, cooked, crumbled

Steps:

  • Melt butter in a large saucepan. Add mushrooms and cook and stir for 5 to 6 min. Stir in flour and cook on low heat for 15 min stirring frequently.
  • Meanwhile, heat broth in a medium saucepan on medium heat. Add chicken and cook 6 to 7 min. Remove and set aside.
  • Add broth gradually to mushrooms stirring consistently. Cook on medium heat 5 min. Chop chicken add to soup. Stir in cooking creme and chives. Cook 2 to 3 min stirring frequently. Season with salt and pepper. Top with bacon.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN BREAST WITH VELOUTE SAUCE



Chicken Breast with Veloute Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

1 chicken breast, skin on (chef can remove if desired)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cups chicken stock
1 ounce clarified butter
1 ounce all-purpose flour

Steps:

  • Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.
  • In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.
  • Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark.
  • Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

CHICKEN VELOUTé



Chicken Velouté image

Provided by Cynthia LeJeune Nobles

Categories     Sauce     Milk/Cream     Simmer

Yield 2 cups

Number Of Ingredients 6

1 cup chicken stock
2 tablespoons pan drippings (from frying chicken )
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon chicken base
1/4 teaspoon black pepper

Steps:

  • Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.

ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME



Alpine Village House Soup - Chicken Supreme image

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. For when you're feeling more like cooking, this chicken soup is a little different. I'm sure you can omit MSG if you want.

Provided by abloom69

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent seasoning
1 lb ground chicken, cooked
1 medium onion, small dice
3 -4 drops yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, small dice
roux
1/2 cup vegetable oil
1 cup all-purpose flour

Steps:

  • To prepare, boil all soup ingredients together for about 30 minutes.
  • To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
  • Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
  • Puree in blender for a creamier texture.

Nutrition Facts : Calories 514.8, Fat 31.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 1328.5, Carbohydrate 29.7, Fiber 2.1, Sugar 2.7, Protein 28.1

CHICKEN VELOUTE SUPREME SOUP RECIPE



Chicken Veloute Supreme Soup Recipe image

Provided by [email protected]

Number Of Ingredients 9

2 Tbsp. butter
4 cups fresh mushrooms, sliced
1/2 cup flour
2 cans (14.5 oz. each) chicken broth
1/2 lb. boneless skinless chicken breasts
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 Tbsp. fresh rosemary, chopped
Salt and pepper to taste
3 slices bacon, cooked, crumbled (optional)

Steps:

  • MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside. ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper. SERVE topped with bacon, if desired.

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