Go Back
Dorothy Thomas

Ls Ayres Chicken Velvet Soup Recipe

A creamy, velvety, and comforting soup with tender chicken, rich broth, and a smooth texture. Inspired by the classic LS Ayres department store recipe, this soup is perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Butter
  • 1 Medium onion, finely chopped
  • 2 Carrots, diced
  • 2 tbsp Celery, diced
  • 3 tbsp All-purpose flour
  • 4 cups Chicken broth
  • 2 cups Cooked chicken, shredded
  • 1 cup Heavy cream
  • 1 cup Whole milk
  • ½ tsp Salt (or to taste)
  • ¼ tsp Black pepper
  • ¼ tsp Garlic powder
  • ¼ tsp Dried thyme
  • 1 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Large pot
  • Whisk
  • Blender or immersion blender (optional)
  • Measuring cups/spoons

Method
 

  1. Melt butter in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened (about 5 minutes).
  2. Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
  3. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a gentle simmer.
  4. Add shredded chicken, salt, pepper, garlic powder, and thyme. Simmer for 10-15 minutes.
  5. For an extra-smooth texture, blend half the soup (optional) and return to the pot.
  6. Stir in heavy cream and milk. Heat on low (do not boil) until warmed through.
  7. Top with fresh parsley and serve hot with crusty bread.

Notes

  • Storage: Keep refrigerated for up to 3 days. Reheat gently to avoid curdling.
  • Variations: Add mushrooms or a dash of sherry for extra flavor.
  • Dairy-Free Option: Substitute heavy cream with coconut milk and use a flour slurry for thickening.