Creamy Chicken Velouté

This is a classic soup that can be enhanced with chopped mushrooms, spinach, or asparagus tips.


  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 tablespoons flour
  • 5 cups hot chicken broth
  • 1 cup heavy cream
  • 1 cup cooked chicken, finely chopped
  • Salt and white pepper to taste
  • 2 tablespoons minced fresh parsley or tarragon
  1. In a heavy saucepan, heat butter over medium-low heat. Add shallot; sauté 3 minutes.

  2. Sprinkle in flour; stir well to blend. Continue stirring 2–3 minutes. (Flour should not be allowed to brown.)

  3. Add 1 cup broth; whisk until flour is dissolved and mixture is smooth. Slowly add remaining broth. Raise heat to medium; cook 15 minutes.

  4. Stir in cream. Add chicken, salt, pepper, and herbs. Remove from heat and serve.

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