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ayres' chicken velvet soup

(1 rating)
judyjellybean avatar
Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

A favorite, silken, creamy soup that became the Tea Room's trademark. This soup is so thick and creamy, great on a cold day to warm you inside. Recipe Source: Indianapolis Monthly Magazine.

►
(1 rating)
yield 6 -8
cook time 1 Hr 20 Min
method Stove Top

Ingredients For ayres' chicken velvet soup

  • 1 1/2 stick
    margarine
  • 3
    ribs celery, pureed
  • 1 lg
    onion, pureed
  • 3/4 c
    flour
  • 6 c
    water
  • 2 oz
    powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
  • 1 c
    half and half
  • 1 lg
    whole chicken breast, or 2 halfs, poached, skinned, boned and diced
  • salt and pepper to taste

How To Make ayres' chicken velvet soup

  • 1
    Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.
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