Ayres' Chicken Velvet Soup

Ayres' Chicken Velvet Soup Recipe

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Julia Ferguson


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 vote

1 Hr 20 Min
Stove Top


  • 1 1/2 stick
  • 3
    ribs celery, pureed
  • 1 large
    onion, pureed
  • 3/4 c
  • 6 c
  • 2 oz
    powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
  • 1 c
    half and half
  • 1 large
    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.

Printable Recipe Card

About Ayres' Chicken Velvet Soup

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Onion, #and, #celery, #half

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