CHICKEN VELOUTE SUPREME SOUP
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 1 serving
Number Of Ingredients 6
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
Provided by Cynthia LeJeune Nobles
Categories Sauce Milk/Cream Simmer
Yield 2 cups
Number Of Ingredients 6
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
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
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
Provided by [email protected]
Number Of Ingredients 9
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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