Cream of Chicken Soup from a Veloute Sauce

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories, while milk is often more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, and chicken thighs are generally less expensive than breasts.

Start by bringing chicken stock to a simmer in a pot.

Add 1 tablespoon of chicken bouillon to the chicken stock and whisk to combine.

In a separate pan, melt clarified butter and add flour all at once to make a blonde roux.

Stir the flour into the butter until it reaches a blonde color and has a popcorn smell.

Once the roux is ready, let it cool slightly before adding it to the simmering chicken stock.

Turn down the heat and stir the roux into the chicken stock until well combined.

Bring the mixture back to a simmer to activate the roux and thicken the soup.

Add 1 cup of heavy cream to the mixture and stir to combine.

Season the soup with 1/2 teaspoon of white pepper, 1/2 teaspoon of onion powder, and 1/2 teaspoon of granulated garlic.

Let the soup simmer until it thickens and coats the back of a wooden spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens