Easy chicken velvet soup recipe with silky chicken and a creamy base. Learn velveting tips, storage, and tasty variations like corn or spinach.
What is Chicken Velvet Soup?
Chicken velvet soup is a creamy, silky chicken soup known for its light roux-cream base and tender chicken pieces.
Often linked to the historic Ayre’s Tearoom recipe, it’s prized for its velvety texture created through the velveting chicken technique, making it smoother and lighter than traditional cream of chicken soups.
Ingredients for the Chicken Velvet Soup Recipe
| Ingredient | Amount / Notes |
| Cooked chicken | Shredded or diced; rotisserie or leftover chicken works well |
| Butter and flour | To create the classic roux base |
| Chicken stock | Homemade or good-quality store-bought for depth |
| Milk or cream | Gives the soup its creamy, velvety texture |
| Salt and pepper | To season and balance flavors |
| Optional add-ins | Corn, spinach, or mushrooms for variation |
| Dairy-free alternative | Coconut milk or cashew cream |
| Gluten-free alternative | Use cornstarch slurry instead of roux |
Equipment & Prep Time
For this chicken velvet soup recipe, you’ll need a heavy-bottomed saucepan, a whisk, and measuring cups. Prep takes about 10–15 minutes, with 20 minutes of cooking time, making it a quick weeknight-friendly soup.
Step-by-Step Instructions for Chicken Velvet Soup Recipe
- Start with the roux – Melt butter in a heavy saucepan, then whisk in flour until smooth. Cook for 1–2 minutes to remove the raw flavor.
- Add chicken stock – Slowly pour in warm stock while whisking to avoid lumps. This forms the base of the chicken velvet soup recipe.
- Incorporate milk or cream – Stir in gradually, simmering gently until the soup develops its signature creamy, velvety texture.
- Add chicken – Fold in shredded or diced chicken. Rotisserie, poached, or leftover chicken all work perfectly.
- Season and simmer – Add salt, pepper, and any light herbs. Simmer on low until flavors blend.
- Finish and serve – Ladle the velvety chicken soup into bowls, garnish with parsley, and serve hot with bread.
This method creates a smooth, silky soup that feels both comforting and elegant.
Chef Tips for Ultra-Silky Chicken
- To achieve the silky texture in this chicken velvet soup recipe, use the velveting chicken technique: coat chicken pieces lightly with egg white and cornstarch, then blanch briefly.
- Avoid overcooking to keep the meat tender. When adding cream, temper it slowly into the hot soup to prevent curdling. Using rotisserie or leftover chicken saves time while maintaining flavor.
- These simple steps ensure your velvety chicken soup stays smooth, rich, and elegant every time.
Variations & Swaps
This chicken velvet soup recipe is versatile. Add corn for a sweet, classic touch, or spinach and mushrooms for extra nutrients. Make it gluten-free by using a cornstarch slurry instead of a roux, or dairy-free with coconut or cashew cream.
For a nostalgic twist, try a copycat Ayre’s Tearoom chicken velvet soup version. Each swap keeps the soup silky, creamy, and comforting.
How to Serve & Garnish
Serve your chicken velvet soup recipe hot in bowls and garnish with chopped parsley or green onions. For the chicken and corn variation, a light drizzle of sesame oil enhances flavor.
Pair with crusty bread or soft rolls for a comforting meal. These simple touches elevate your velvety chicken soup presentation.
Storage, Reheating & Make-Ahead
Store your chicken velvet soup recipe in an airtight container in the fridge for 3–4 days. For longer storage, freeze the base without cream and add it when reheating.
Reheat gently on low heat, whisking in extra stock if needed. This keeps your velvety chicken soup smooth and creamy.
Why You’ll Love This Chicken Velvet Soup Recipe
If you’re craving a nostalgic yet elevated soup, this chicken velvet soup recipe delivers silky, tender chicken in a light, flavorful broth.
Made with a roux-and-cream base and the velveting chicken technique, it’s versatile, perfect with rotisserie, leftover, or poached chicken, and ideal for weeknights or cozy meals.
Nutrition & Calories
| Nutrient / Info | Details |
| Calories per serving | Approximately 250–350, depending on cream or milk |
| Lightened option | Use milk instead of cream to reduce calories |
| Protein source | Tender chicken |
| Additional nutrients | Optional vegetables such as corn or spinach |
| Meal type | Comforting yet balanced |
FAQ — Chicken Velvet Soup Recipe
Q1: What makes chicken velvet soup velvety?
The roux-and-cream base combined with the velveting chicken technique creates the signature smooth texture.
Q2: Can I use raw chicken?
Yes. Poach or velvet it first before adding to the soup for tender, juicy pieces.
Q3: Is it the same as cream of chicken soup?
No. Chicken velvet soup is lighter, silkier, and less dense, often linked to the Ayre’s Tearoom recipe.
Q4: Can I make it dairy-free?
Yes. Substitute cream with coconut milk or cashew cream.
Q5: How do I reheat without losing silkiness?
Reheat gently on low heat, whisking in a splash of stock if needed to maintain the velvety texture.
Hi, I’m Sidra Asif, the heart behind Chicken Bites. Cooking has been my lifelong passion, sparked by the magical meals I watched my mother create in our family kitchen. Over the years, I’ve explored diverse cuisines, earned a diploma in Culinary Arts, and refined my skills in professional kitchens—learning the art of flavor pairing, presentation, and creativity.
Through Chicken Bites, I share my favorite recipes, cooking tips, and culinary adventures to inspire home cooks to turn everyday ingredients into extraordinary meals. Join me on this flavorful journey where tradition meets innovation, and every dish is made with love! 🍗✨
