Neiman Marcus Chicken Velvet Soup Recipe: Silky Elegance in Every Spoonful

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6-8 servings
Calories: Approximately 320 calories per serving

Neiman Marcus Chicken Velvet Soup is the definition of understated luxury. This iconic soup has been served at Neiman Marcus restaurants for decades, earning a devoted following for its incredibly silky, smooth texture and delicate, refined flavor.

It’s not a heavy, chunky chowder—it’s an elegant, velvety bisque-style soup that feels like pure comfort in a bowl. Once you experience the smooth, creamy texture and gentle chicken flavor, you’ll understand why this soup has stood the test of time.

What Makes This Soup Special?

The “velvet” in the name refers to the impossibly smooth, silky texture achieved through careful technique and quality ingredients. Unlike regular chicken soup, this version is pureed to perfect smoothness.

The combination of rich chicken broth, cream, and a perfectly seasoned roux creates a soup that’s both comforting and refined. It’s the kind of dish that feels appropriate at an elegant luncheon or a cozy family dinner equally.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Blender or immersion blender
• Medium saucepan
• Whisk
• Fine-mesh strainer
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle
• Wooden spoon

Ingredients You’ll Need

For the Soup Base:

• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• 3 celery stalks, finely diced
• 2 medium carrots, finely diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth (homemade preferred)
• 2 cups cooked chicken breast, shredded or diced
• 1 cup heavy cream
• ½ cup whole milk
• 1 bay leaf
• ½ teaspoon dried thyme
• ¼ teaspoon dried tarragon
• ¼ teaspoon white pepper
• ½ teaspoon salt (or to taste)
• Pinch of nutmeg

For the Velvet Finish:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup warm chicken broth

For Garnish:

• Fresh chives, finely chopped
• Fresh parsley, finely chopped
• Drizzle of heavy cream
• Pinch of white pepper
• Oyster crackers or crusty bread for serving

Step-by-Step Instructions

Prepare the Vegetables: Dice the onion, celery, and carrots into small, uniform pieces. Finely mince the garlic. Keeping vegetables small ensures they cook evenly and blend smoothly later.

Having everything prepped before you start cooking makes the process smooth and prevents anything from burning while you’re chopping.

Build the Flavor Base: In a large heavy-bottomed pot over medium heat, melt 4 tablespoons butter until it foams and subsides. Add the diced onion, celery, and carrots.

Cook for 8-10 minutes, stirring occasionally, until vegetables are very soft and onions are translucent. Don’t rush—properly softened vegetables create a smoother final soup.

Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried tarragon to the softened vegetables. Cook for 1-2 minutes, stirring constantly, until fragrant.

The herbs bloom in the butter, releasing their oils and creating a deeper flavor throughout the soup. Add the bay leaf at this stage.

Make the Roux: Sprinkle the flour over the vegetable mixture. Stir constantly with a wooden spoon for 2 minutes, cooking the flour until it smells slightly nutty.

The roux is what gives this soup its characteristic velvety body. Cook it long enough to eliminate the raw flour taste without letting it brown.

Add Broth Gradually: Begin adding the chicken broth slowly, about ½ cup at a time, whisking constantly after each addition to prevent lumps. This gradual process is key to a lump-free soup.

Once all the broth has been incorporated, bring the mixture to a gentle simmer, whisking frequently until smooth and beginning to thicken.

Simmer and Develop: Reduce heat to medium-low. Let the soup simmer gently for 15 minutes, stirring occasionally. The vegetables should be completely tender and the soup slightly thickened.

Remove the bay leaf and discard. Taste the broth and adjust seasoning with salt and white pepper.

Add the Chicken: Stir in the cooked, shredded chicken. Let it simmer in the soup for 5 minutes to absorb the flavors and heat through completely.

The chicken should be very tender. If using leftover chicken, any cuts work—breast provides the most delicate flavor.

Blend to Velvet: This is the step that creates the signature texture. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth.

Alternatively, carefully transfer in batches to a regular blender. Fill only halfway, hold the lid down firmly with a towel (hot liquid expands), and blend until silky smooth. Return to pot.

Strain for Extra Silkiness: For true restaurant-quality velvet texture, pour the blended soup through a fine-mesh strainer, pressing with the back of a ladle to extract all liquid.

This step removes any remaining fibrous bits and creates the impossibly smooth texture that defines this soup. It’s optional but highly recommended.

Make the Velvet Finish: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour to make a smooth roux. Cook for 1 minute, then whisk in 1 cup warm chicken broth.

Whisk constantly until smooth and thickened. Add this mixture to the main soup, whisking to incorporate. This final roux adds extra body and silkiness.

Add Cream and Milk: Return the soup to medium-low heat. Slowly stir in the heavy cream and whole milk, whisking gently to incorporate. The soup will lighten in color and become luxuriously creamy.

Let it warm through for 3-4 minutes without boiling. Add a pinch of nutmeg—this subtle addition is what gives the soup its signature warmth.

Final Seasoning: Taste the soup and adjust seasoning. Add more salt, white pepper, or a touch more nutmeg as needed.

The soup should taste rich, well-seasoned, and delicately flavored—neither too bland nor too strong.

Serve: Ladle the hot soup into warm bowls. The presentation should reflect the elegance of the dish.

Garnish with a small drizzle of cream, a sprinkle of fresh chives, a pinch of white pepper, and fresh parsley. Serve immediately with oyster crackers or warm, crusty bread.

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Ingredient Substitutions

Heavy Cream: Half-and-half creates a lighter version, or use coconut cream for a dairy-free option, though it changes the flavor.

Whole Milk: Low-fat milk works, though the soup will be less rich. Plant-based milks can substitute for dairy-free.

Cooked Chicken: Rotisserie chicken is perfect here. Use any leftover cooked chicken or poach chicken breasts specifically for this recipe.

Chicken Broth: Homemade broth creates the best flavor. Quality store-bought works well—choose low-sodium.

All-Purpose Flour: Cornstarch (use 3 tablespoons) or gluten-free flour blend for those avoiding gluten.

Tarragon: Fresh tarragon (use 1 teaspoon) provides more vibrant flavor, or omit if unavailable.

White Pepper: Black pepper can substitute, though white pepper is more traditional and keeps the soup pale and elegant.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 14g
• Fat: 21g
• Saturated Fat: 12g
• Fiber: 1g
• Sugar: 4g
• Sodium: 680mg
• Cholesterol: 95mg

Note: Nutritional values are approximate and based on 8 servings.

Tips for Success

Homemade Broth is Best: The quality of your chicken broth directly impacts the final flavor. Homemade or good-quality store-bought broth makes a noticeable difference.

Blend Thoroughly: True velvet texture requires complete blending. Blend until absolutely no chunks remain—this takes 1-2 full minutes.

Strain for Perfection: Pushing through a fine-mesh strainer is the step that elevates this from good to extraordinary. It takes two minutes but transforms the texture.

White Pepper is Key: White pepper keeps the soup pale and provides subtle heat without black flecks. This detail matters for the elegant appearance.

Add Cream Off Heat: Don’t let the soup boil after adding cream. High heat can cause cream to break and alter the smooth texture.

Nutmeg is a Secret Weapon: Just a pinch of nutmeg adds warmth and complexity that you can’t quite identify but would definitely miss.

Warm Your Bowls: Serve in warmed bowls to keep the soup at the perfect temperature longer. Briefly rinse bowls with hot water before ladling.

Serving Suggestions

Elegant Luncheon: Serve in small cups as a sophisticated starter for ladies’ luncheons, bridal showers, or afternoon tea.

First Course: Ladle into warm shallow bowls for an elegant dinner party first course that sets the tone.

Comfort Bowl: Serve in large mugs with oyster crackers for cozy weeknight comfort food that feels special.

Tea Sandwiches: Pair with delicate tea sandwiches for a proper Neiman Marcus-style lunch at home.

Holiday Starter: This makes a stunning first course for Thanksgiving or Christmas dinner that guests will rave about.

With Salad: Serve alongside a simple mixed green salad with light vinaigrette for a complete, elegant lunch.

Storage and Shelf Life

Refrigerator: Store in an airtight container for up to 4 days. The soup thickens when cold—add a splash of broth when reheating.

Freezer: Freeze without the cream for up to 3 months. Add fresh cream when reheating. Cream-based soups can separate when frozen.

Reheating: Warm gently over medium-low heat, stirring frequently. Don’t boil. Add chicken broth or cream to restore the original consistency.

Make Ahead: Soup base (without cream) can be made 2 days ahead. Add cream when reheating for serving.

Meal Prep: Portion into individual containers for easy weekday lunches. Reheat gently with a splash of broth.

Variations to Try

Turkey Velvet: Use leftover turkey instead of chicken after Thanksgiving for a holiday variation.

Mushroom Velvet: Add 8 ounces of sautéed cremini mushrooms before blending for an earthy, rich variation.

Lemon Velvet: Add 1 tablespoon fresh lemon juice and 1 teaspoon zest before serving for bright citrus notes.

Herb Velvet: Blend in ¼ cup fresh basil or spinach for a beautiful pale green version with fresh flavor.

Enriched Version: Whisk in 2 egg yolks tempered with hot soup for extra-luxurious restaurant richness.

Sherry Enhancement: Add 2 tablespoons dry sherry before adding cream for classic French bistro flavor.

Spiced Version: Add ½ teaspoon curry powder with the vegetables for a warmly spiced variation.

Common Mistakes to Avoid

Skipping the Blend: The defining feature of velvet soup is its smooth texture. Leaving it chunky defeats the purpose entirely.

Boiling After Adding Cream: High heat after adding dairy causes the soup to break, creating a grainy texture. Keep the heat gentle.

Under-seasoning: This soup needs adequate salt and pepper to taste its best. Taste and season throughout the cooking process.

Rushing the Vegetables: Under-cooked vegetables don’t blend smoothly and leave chunks. Cook until very tender.

Thick Roux: Too much flour creates a gluey, heavy soup. Use the exact measurements and cook the roux properly.

Cold Ingredients: Adding cold cream directly can cause curdling. Let the cream come close to room temperature before adding.

Not Straining: Skipping the strain leaves fibrous bits that undermine the silky texture. Take those two extra minutes.

Frequently Asked Questions

Why is it called “velvet” soup?

The name refers to the incredibly smooth, silky texture achieved through pureeing and straining. The finished soup has a texture reminiscent of liquid velvet—smooth, rich, and luxurious.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is perfect for this recipe. Remove skin, shred or dice the meat, and add as directed. It saves time and adds excellent flavor.

Why use white pepper instead of black?

White pepper keeps the soup a pale, elegant cream color without black flecks. It also has a slightly different, milder heat profile that suits this delicate soup perfectly.

Can I make this soup ahead of time?

Yes! Make the soup base without cream up to 2 days ahead. Store refrigerated and add cream when reheating. This actually allows flavors to develop more fully.

Why is my soup grainy?

Graininess usually results from boiling the soup after adding cream, adding cream that’s too cold, or not blending thoroughly enough. Keep the heat gentle and blend completely.

Can I skip the straining step?

You can, but you’ll lose the defining velvet texture. The straining step is what makes this soup truly special. It takes just 2 minutes but transforms the result.

How do I fix a soup that’s too thick?

Add warm chicken broth, a splash at a time, whisking well after each addition until you reach the desired consistency. Heat gently while adjusting.

What if I don’t have an immersion blender?

Transfer the soup in batches to a regular blender. Fill only halfway, place a folded kitchen towel over the lid, and hold firmly—hot liquid creates steam and pressure.

Can I make this lighter?

Use half-and-half instead of heavy cream, reduce butter by half, and use 2 tablespoons less flour. The texture won’t be quite as rich but still delicious.

What makes this different from regular chicken soup?

Traditional chicken soup is chunky and broth-based. This soup is blended completely smooth, enriched with cream, and focused on achieving a silky texture rather than a chunky, hearty character.

An Ode to Timeless Elegance

Neiman Marcus Chicken Velvet Soup represents everything wonderful about classic American restaurant cooking—simple ingredients transformed through careful technique into something truly extraordinary.

This soup has graced the tables of one of America’s most iconic luxury retailers for good reason. It’s elegant yet approachable, sophisticated yet comforting. Master this recipe, and you’ll have a signature dish worthy of any occasion, from casual family dinners to the most elegant entertaining!