What Is Chicken Velvet Soup?
Chicken Velvet Soup is a rich, creamy, and ultra-smooth soup made with chicken, stock, and a unique technique that creates a silky, melt-in-your-mouth texture.
It gets its name from the “velveting” technique — a Chinese cooking method where chicken is tenderized using egg white and cornstarch, giving it a luxuriously soft bite. This soup is beloved in American-Chinese restaurants, especially for its elegant, refined flavor and texture.
What Makes It “Velvet”?
The “velvet” in Chicken Velvet Soup refers to:
- Velveting the chicken: marinating in cornstarch + egg white + wine or broth
- Fine soup texture: typically strained or blended for a smooth, silky finish
- No chunks or sharp textures: the soup glides across the palate
The result is a soup that feels indulgent yet light — a perfect comfort meal.
Ingredients You’ll Need
🛒 For the Velvet Chicken:
- 1 large chicken breast, thinly sliced or diced
- 1 tbsp cornstarch
- 1 egg white
- 1 tsp soy sauce or rice wine (optional)
- Pinch of salt
🍲 For the Soup:
- 2 tbsp butter
- 1 tbsp flour (for thickening)
- 4 cups chicken stock or broth
- 1 cup whole milk or half & half
- 1 tbsp heavy cream (optional, for richness)
- Salt & white pepper to taste
- 1 tbsp finely chopped green onions (garnish)
Step-by-Step Chicken Velvet Soup Recipe
⏱️ Total Time: 30–35 minutes
Serves: 3–4 bowls
👨🍳 Instructions:
Step 1: Velvet the Chicken
Mix sliced chicken with cornstarch, egg white, and soy sauce. Let marinate for 15–20 minutes.
Step 2: Parboil or Poach the Chicken
Bring a pot of water to a gentle simmer (not boil). Add the chicken and cook until opaque (2–3 minutes). Remove and set aside.
Step 3: Build the Soup Base
In a pot, melt butter and whisk in flour. Cook for 1–2 minutes. Gradually whisk in chicken stock.
Step 4: Add Milk & Simmer
Stir in milk and bring to a gentle simmer. Add salt and white pepper to taste.
Step 5: Add Velveted Chicken
Add the poached chicken into the soup. Let everything simmer together for 5–8 minutes.
Step 6: Finish & Garnish
Add a splash of cream (optional). Garnish with chopped green onions. Serve hot.
Tips for Perfect Texture
- Don’t boil the milk — keep the heat low to prevent curdling
- Use white pepper instead of black for a smoother flavor
- Strain the soup if you want a super-refined finish
- Use a hand blender to blend part of the soup if you want more body
Variations and Add-Ins
| Variation | Add This |
|---|---|
| Low-carb | Use cream + broth, skip the flour |
| Vegetable twist | Add puréed carrots or cauliflower for nutrition |
| Richer | Add more cream or use evaporated milk |
| Protein boost | Add egg drop at the end or tofu cubes |
This soup is versatile — perfect for tweaking!
Serving Suggestions
Serve Chicken Velvet Soup with:
- Crusty bread or baguette
- Crackers or garlic toast
- Light cucumber salad
- Soft dinner rolls
- Steamed rice (Asian-style serving)
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended (milk can separate)
- Reheat: On stovetop over low heat, stir gently — don’t boil
FAQs
❓ Can I make this dairy-free?
Yes — use coconut milk or soy milk instead of dairy, and adjust seasoning.
❓ What does “velveting” do to chicken?
It tenderizes and smoothens the texture, keeping it juicy and soft — not rubbery.
❓ Can I use rotisserie chicken instead?
You can, but you’ll lose the velvety texture. Still tasty, just different.
❓ Can kids eat this soup?
Absolutely! It’s mild, creamy, and comforting — perfect for picky eaters too.
👉 Looking for another silky comfort dish? Don’t miss our Fire Roasted Tomato Soup Recipe — smoky, smooth, and perfect for soup lovers!
Final Thoughts
Chicken Velvet Soup isn’t just another bowl of chicken soup — it’s an elegant, creamy experience with a delicate balance of flavor and texture. Whether you’re serving it on a cold night or at a dinner party, this recipe is guaranteed to impress without any complicated steps.
Try it once, and it might just replace your go-to chicken soup forever.
