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Neiman Marcus Chicken Velvet Soup

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 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
  • 2 cups cooked chicken breast shredded
  • 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
  • Pinch of nutmeg
  • Velvet Finish:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup warm chicken broth
  • Garnish:
  • Fresh chives finely chopped
  • Fresh parsley finely chopped
  • Light cream drizzle
  • Pinch of white pepper
  • Oyster crackers or crusty bread

Instructions
 

  • Prep vegetables: Finely dice onion, celery, and carrots. Mince garlic. Keep pieces small and uniform for even cooking and smooth blending.
  • Build flavor base: Melt 4 tablespoons butter in large pot over medium heat. Add onion, celery, and carrots. Cook 8-10 minutes, stirring occasionally, until very soft and translucent.
  • Add aromatics: Add garlic, thyme, tarragon, and bay leaf. Cook 1-2 minutes, stirring constantly, until fragrant.
  • Make roux: Sprinkle flour over vegetables. Stir constantly for 2 minutes until flour smells slightly nutty. Don't let it brown.
  • Add broth: Add chicken broth ½ cup at a time, whisking constantly after each addition to prevent lumps. Bring to gentle simmer, whisking until smooth and beginning to thicken.
  • Simmer: Reduce heat to medium-low. Simmer 15 minutes until vegetables completely tender. Remove and discard bay leaf.
  • Add chicken: Stir in shredded chicken. Simmer 5 minutes to heat through and absorb flavors.
  • Blend: Remove from heat. Use immersion blender to blend completely smooth (or blend in batches in regular blender with towel held over lid). Blend 1-2 full minutes.
  • Strain: Pour blended soup through fine-mesh strainer into clean pot, pressing with ladle to extract all liquid. This creates signature velvet texture.
  • Make velvet finish: In small saucepan, melt 2 tablespoons butter. Whisk in flour, cook 1 minute. Whisk in warm broth until smooth and thickened. Add to main soup, whisking to incorporate.
  • Add cream: Return soup to medium-low heat. Slowly stir in heavy cream and milk. Warm 3-4 minutes without boiling. Add pinch of nutmeg.
  • Season: Taste and adjust with salt, white pepper, and nutmeg. Should be rich, well-seasoned, and delicately flavored.
  • Serve: Ladle into warm bowls. Garnish with cream drizzle, chives, parsley, and white pepper. Serve with oyster crackers or crusty bread.

Notes

  • Homemade Broth is Best: Quality broth directly impacts flavor—homemade or good store-bought makes a noticeable difference
  • Blend Completely: True velvet texture requires absolute smoothness—blend 1-2 full minutes until no chunks remain
  • Strain for Perfection: Fine-mesh straining is the step that creates an extraordinary silky texture—don't skip
  • White Pepper Essential: Keeps soup pale and elegant—black pepper creates flecks and stronger heat
  • Add Cream Off Heat: Never boil after adding cream—causes breaking and grainy texture
  • Nutmeg is the Secret: Just a pinch adds warmth and complexity—subtle but essential
  • Warm Your Bowls: Rinse bowls with hot water before serving to maintain soup temperature
  • Make Ahead Friendly: Make base without cream up to 2 days ahead—add cream when reheating
  • Rotisserie Chicken: Perfect shortcut—saves time and adds excellent flavor
  • Freeze Without Cream: Freeze base up to 3 months—add cream fresh when reheating
  • Reheating: Warm gently over medium-low heat—add broth or cream to restore consistency
    Too Thick: Whisk in warm broth, splash by splash, until the  desired consistency is reached