50+ Friends Club Cookbook -- Soups and Sandwiches -- Chicken Velvet Soup

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Chicken Velvet Soup

From the Kitchen of: Boomer
Source: Country America - March 1998

1	lb	Meaty chicken pieces
2	C	Water
1	C	Chopped carrots
1	C	Chopped celery
1/2	C	Chopped onion
2	tsps	Instant chicken bouillon granules
1	tsp	Dried parsley flakes or 1 tbsp snipped fresh parsley
1/4	tsp	Salt
1/4	tsp	Garlic powder
1/4	tsp	Onion powder
1/4	tsp	Ground pepper
2	C	Milk
1	C	Light cream
3	tbsp	Cornstarch

Skin chicken if desired. Rinse chicken.
Combine chicken and water in a large saucepan; heat to boiling. Reduce heat and simmer, covered 1 hour or until chicken is tender. Remove chicken from liquid. Set aside till cool enough to handle.
Meanwhile, skim fat from cooking liquid. Add carrots, celery, onion, bouillon granules, parsley flakes (if using), salt, pepper, garlic powder and onion powder. Heat to boiling. Reduce heat. Simmer covered 20 minutes or until vegetables are tender.
Cut chicken meat from bones; cut meat into bite-size pieces and return to cooking liquid. Stir in milk and about 1/2 of the light cream. Combine remaining cream and cornstarch; stir into chicken mixture. Cook and stir till thickened and bubbly; cook and stir 2 minutes more. If using fresh parsley, add just before serving.