Tagged Soup crock

Velveteen Chicken Soup

You know all about the velveteen rabbit, but this is a velvetty chicken—soup that is.  Perfect for a cold winter day, but also suited for a spring luncheon.  It’s easy and so delicious!

Velveteen Chicken Soup in Handmade Soup Crock

Serves 4 as an appetizer

  •  6 tablespoons butter
  • 6 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup light cream or half and half
  • 3 cups lower sodium chicken broth
  • 1 cup shredded chicken
  • freshly ground pepper and Sabrosa Guerande Grey salt to taste
  • fresh herb garnish

Melt butter in saucepan and blend in flour until smooth.  Stir in milk, cream and broth. Cook, stirring until mixture thickens and comes to a boil; reduce heat and add chicken and Sabrosa Guerande Grey salt and pepper to taste.  Serve immediately in a beautiful hand made soup crock from Artists At Heart.

Lemon Chicken Orzo Soup

Lemon Chicken Orzo SoupLemon Chicken Orzo Soup in Red Stoneware Crock

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken  breast or thighs, cut into 1-inch chunks
    • salt and pepper
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • fresh dill to taste
  • Juice and rind of 1 lemon

Saute chicken in 1 tablespoon oil until cooked through.  Remove from pan.  Add vegetables and cook about 5 minutes.  Add thyme and stock and bay leaves and bring to a boil.  Add pasta and cook until al dente.  Turn heat to simmer.  Add chicken and season to taste.  Add lemon juice and zest and top with dill if desired.  Serve piping hot in Artists at Heart Soup Crocks.