Chicken Velvet Soup Recipe

Experience the ultimate comfort with our Chicken Velvet Soup recipe. Rich, creamy, and easy to make - perfect for cozy nights.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Side Dish, Soup

Cuisine American

Servings 6

Calories 202 kcal

Equipment

Large soup pot
Wooden spoon
Small bowl for beaten egg whites
Ladle
Bowls and spoons for serving

Ingredients

8 cups chicken broth homemade or store-bought
3 eggs beaten and separated
1 carrot peeled and sliced
2 celery stalks sliced
5 oz shiitake mushrooms sliced
8 oz cooked chicken breast shredded (optional)
2 scallions sliced
1 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp ground white pepper
Salt to taste
Chopped cilantro scallion greens, chili oil for garnish

Instructions

Wash, peel, and slice the vegetables. Shred chicken if using. Measure out broth and seasonings so they are ready to add.
Let chicken carcass simmer for 1-2 hours, then strain before starting the soup.
This helps them unravel to form long strands later.
They should retain some bite, not be fully soft.
This evenly distributes to form egg ribbons.
Give the strands time to form before serving.
Add more soy sauce for saltiness or white pepper for spice.
Cilantro, chili oil, and scallions will wilt if sitting in the hot broth for too long.

Notes

The key to getting the velvety texture is whisking the egg whites vigorously before slowly pouring them into the hot broth. It unravels the egg white proteins so they form long, silky strands when cooked in the broth. Resist over-stirring once added so the ribbon-like strands remain intact.

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