CHICKEN VELVET SOUP
Make and share this Chicken Velvet Soup recipe from Food.com.
Provided by Mom10
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
- Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
- Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
- Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
- Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.
Nutrition Facts : Calories 431.6, Fat 33.2, SaturatedFat 19.3, Cholesterol 112.8, Sodium 747.1, Carbohydrate 18, Fiber 0.6, Sugar 3, Protein 15.6
CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
CHINESE VELVET CHICKEN
Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Provided by shanel
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and grate ginger.
- Finely mince garlic cloves.
- Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
- Lightly beat and gently fold in egg whites.
- Thinly slice mushrooms.
- Chop water chestnuts.
- Heat peanut oil in wok to frying temperature of 375°.
- Drop chicken mixture by rounded spoonful 5 or 6 at a time.
- You should taste test to be sure seasoning is to your liking.
- Finish frying chicken.
- Drain oil from wok.
- Stir fry snap peas, mushrooms, water chestnuts.
- Return chicken to wok.
- Add chili paste & soy sauce.
- Stir corn starch and chicken stock together.
- Pour into wok and toss to coat meat & vegetables; allow to thicken.
- Serve over white rice.
- Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.
Nutrition Facts : Calories 847.4, Fat 76.3, SaturatedFat 13.3, Cholesterol 81.2, Sodium 280.1, Carbohydrate 13.9, Fiber 1.8, Sugar 3.2, Protein 28.2
VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
VELVET CHICKEN
This poached chicken is velvety soft and tender. The cooking broth is absolutely delicious and can be saved to boil ramen or make rice. Adapted from a recipe at Serious Eats. http://bit.ly/cdXZzy
Provided by DrGaellon
Categories One Dish Meal
Time 1h10m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
- Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
- Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.
Nutrition Facts : Calories 434.6, Fat 24.2, SaturatedFat 6.9, Cholesterol 107, Sodium 6724.8, Carbohydrate 16.7, Fiber 0.9, Sugar 11.1, Protein 38.2
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