Chicken Velvet Soup Recipe

In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook until no longer pink in the center, about 15 minutes. Remove the chicken from the pot and shred it into small pieces.

In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it turns slightly golden.

Slowly whisk in the milk, salt, black pepper, garlic powder, and onion powder until smooth. Continue cooking and stirring until the mixture thickens.

Add the thickened milk mixture to the pot with the chicken broth. Stir well to combine.

Return the shredded chicken to the pot and simmer the soup for another 10 minutes, stirring occasionally.

Serve the chicken velvet soup hot, garnished with fresh parsley.