chicken velvet soup recipes

- 1 1/2 cups shredded cooked chicken breasts
- 3/4 cup flour
- 1 teaspoon salt
- 1 cup warmed half-and-half
- 1 1/2 quarts hot chicken broth
- 1 cup warmed milk
- 1/4 teaspoon white pepper
- 3/4 cup butter

- 1/4 cup grated carrots (optional)
- 3 cups chicken broth
- 1/3 cup flour
- 1/2 cup milk
- 1 cup finely chopped cooked chicken breasts
- 1/2 cup cream
- 6 tablespoons butter

- 2 large egg whites
- 17 ounces creamed corn
- 4 cups chicken stock
- 2 tablespoons peanut oil
- 2 tablespoons dry sherry
- 2 tablespoons chicken stock
- 1 tablespoon cornstarch
- 3 tablespoons green onions
- 6 tablespoons ham, coarsely chopped or 1/2 lb crab
- 1 teaspoon kosher salt
- 1 1/2 teaspoons fresh gingerroot

- 4 cups diced celeriac
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic
- 1/3 cup white wine
- 2 cups water
- 4 cups diced yukon gold potatoes
- white pepper
- salt
- 2 tablespoons sliced scallions
- 1/2 cup milk
- 3 cups chicken broth
- 1 tablespoon olive oil

- 2 tablespoons butter or margarine
- 1 tablespoon chopped parsley
- 1 cup finely chopped celery
- 8 ounces blue cheese
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup minced onions
- 1 (13 1/2 ounce) can chicken broth
- 8 ounces cream cheese
- 1 cup finely chopped carrots

- 2/3 cup sweet corn
- 2 small carrots
- 1 tablespoon butter or margarine
- 1/2 cup cream
- 1 leek
- salt and black pepper
- 4-5 cups turkey broth or chicken broth
- 1 dash tarragon
- 2 cups chopped turkey meat
- 2/3 cup frozen peas
- 3-4 potatoes (I used leftover roasted ones, but raw ones could be substituted)

- 1 tablespoon capers
- 1 tablespoon flour
- 2 tablespoons butter
- 1 cup refrigerated low fat alfredo sauce (such as Buitoni) or your favorite alfredo sauce
- 1 lemon
- 1 teaspoon seasoning salt
- 1 1/2 lbs chicken tenderloins

- 1 lb carrots
- salt (optional)
- 3 1/2 cups water or vegetable stock or chicken stock
- 2 teaspoons vegetable oil
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 cup chopped onions
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh chives or 2 teaspoons dried chives
- 3/4 cup milk