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When I was a little girl, my mother used to drive my siblings and me to piano lessons. We lived out in what we thought at the time was the country (We would later learn what the country really was.), and the drive was long. Sometimes, as a treat, Mom would take us out to a little local restaurant called The Wolf’s Den, and we would all order a cup of chicken velvet soup. It was so creamy and comforting, it was just the velvety warm up we needed on an icy Pennsylvania afternoon. This re-creation takes me right back to that restaurant and those special ordinary moments with my mom and siblings.


Time: 30 minutes

Serves: 4-6


2 T Olive Oil

2 Carrots, peeled and sliced into “coins”

1 Sweet purple onion, diced

1 Small clove of garlic, minced

3 C Chicken stock

2 C Heavy whipping cream (Don’t have it? See the Substitute!)

½ t Fresh cracked pepper

1 & ½ t Parsley

1 Bay leaf

1 t Seasoned salt

2 C leftover chicken, shredded or diced (Or you could just cook a chicken breast and cut that up, but you know me–I’m always going for the short cut!)

SUBSTITUTE: If heavy whipping cream is not available—because let’s face it, who keeps that on hand, right?—you can use 2 C of regular milk just make a roux at the beginning of the soup with ¼ C Flour and ¼ C Butter. Add the milk and chicken stock very slowly to the roux and then add your sautéed veggies and other ingredients.



  1. In your stock pot, sauté your prepared vegetables until they are soft.
  2. Add all your other ingredients and bring to a boil. (CAREFUL! Milk based soups burn easily!)
  3. Simmer on low for about 20 minutes until the soup is a nice, creamy consistency. Stir frequently.
  4. Serve immediately!

Note: This soup freezes well, so it’s a great make-ahead meal!