Description
Chicken Velvet Soup is a smooth, creamy, and comforting dish with a delicate, satiny texture. Made with tender chicken, whisked egg whites, and a lightly thickened broth, this recipe is simple yet elegant. Whether you enjoy it as a light meal or a starter, its velvety consistency and mild, savory taste make it a favorite in both Chinese-inspired and Western cuisines.
Ingredients
Scale
- 1 cup boneless, skinless chicken breast, finely chopped
- 4 cups chicken broth (low-sodium if preferred)
- 2 tablespoons cornstarch
- 2 egg whites, lightly whisked
- ½ cup heavy cream
- 2 tablespoons butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon soy sauce (optional, for extra umami)
Instructions
-
Prepare the Chicken
- Cut the chicken into small, uniform pieces for even cooking.
- In a bowl, coat the chicken with ½ tablespoon cornstarch and a pinch of salt.
-
Sauté Aromatics
- Melt butter in a pot over medium heat.
- Add chopped onions and garlic, cooking until soft and fragrant.
-
Cook the Chicken
- Add the chicken to the pot, stirring until it turns white and is lightly cooked.
-
Simmer the Broth
- Pour in the chicken broth and bring to a gentle simmer.
-
Thicken the Soup
- In a small cup, mix the remaining cornstarch with a little water until smooth.
- Slowly add the slurry to the soup while stirring to avoid lumps.
-
Create the Velvety Texture
- Slowly drizzle the whisked egg whites into the hot soup while stirring gently to create delicate ribbons.
-
Add the Final Touches
- Stir in the heavy cream for a rich consistency.
- Season with white pepper and soy sauce if using.
-
Serve Warm
- Taste and adjust seasoning if needed.
- Garnish with fresh herbs or extra white pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Chinese-Inspired, Western
Nutrition
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 90mg