Because I was so busy this weekend, I could not make my usual Sunday evening culinary fanfare. So I needed something easy to prepare that I could leave simmering in the crock pot while I was off doing the dog testing. Somewhere online recently, I was reading about this tea room in Indianapolis (later identified as The L.S. Ayres Tea Room by my friend, Phillip, who himself hails from Indiana) that is no longer in existence, and the person posting was grieving the loss of their delicious Chicken Velvet Soup. I was intrigued by the name of the dish, though have no idea how it's any different from cream of chicken soup. Nevertheless, that's what I had crockin' today. Now, I do realize that this would be quick and easy to make on the stove top, but tragically, my range died an electrical death right after I finished browning my braciole on Sunday. So until we get a new stove, we are making do with a microwave, an electric skillet, and my trusty crock pot. Ugh.
1 cup warm milk
2 cups hot chicken stock
1 cup warm cream
1 quart chicken stock
1 tablespoon chicken soup base
1/2 teaspoon pepper
1 1/2 cups chopped, cooked chicken
Melt the butter in a glass measuring cup in the microwave and then whisk in the flour until smooth. Pour into the crock pot. Add a cup of warm milk, two cups of hot chicken stock, and a cup of warm cream. Whisk until smooth, and cook on high for about two hours, stirring every so often when you happen to wander through the kitchen. Then whisk in another quart of chicken stock, the chicken soup base, and the pepper. Stir in the chicken and cook for another couple of hours on high. Garnish with chopped fresh chives.