"Chicken Velvet Soup" an Indianapolis History Classic"

Indianapolis has its share of culinary gems, but few dishes have earned the same legendary status as Chicken Velvet

Soup. Rich, creamy, and silky smooth, this hearty soup became a staple of Midwestern comfort food thanks to its origins in one of Indy’s most beloved restaurants.

Where It All Began

The story of Chicken Velvet Soup starts at the historic Claypool Hotel in downtown Indianapolis. Built in 1903, the Claypool was once considered the most elegant hotel in the city, hosting presidents, celebrities, and travelers from across the nation. While the hotel itself was demolished in 1974, one item from its menu has lived on—Chicken Velvet Soup.

The dish was created by the hotel’s chef, Louis Szathmáry, who developed the recipe in the 1940s while working at the Claypool. Szathmáry later went on to have a successful culinary career in Chicago, but his creamy chicken soup remained Indianapolis’ claim to fame.

Although some local lore playfully suggests the recipe must have been handed down by a “little old lady in the kitchen,” it was in fact the careful work of a professional chef who wanted to serve something comforting, elegant, and nourishing to hotel guests.

What Makes It “Velvet”?

The magic is in the texture. Chicken Velvet Soup is prepared with a velouté-style base: chicken stock thickened with butter and flour, then enriched with cream. The result is a soup that is both light and indulgent, with a smooth, velvety mouthfeel—hence the name.

The Classic Recipe: Chicken Velvet Soup

Here’s a traditional version inspired by the Claypool Hotel’s famous dish:

Ingredients

• ½ cup butter

• ½ cup all-purpose flour

• 4 cups chicken broth

• 2 cups cooked chicken, finely diced

• 2 cups heavy cream

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Pinch of nutmeg (optional)

Instructions

1. In a large pot, melt the butter over medium heat. Stir in the flour to make a smooth roux, cooking for 1–2 minutes.

2. Slowly whisk in the chicken broth, stirring constantly until the mixture thickens and is smooth.

3. Add the diced chicken and reduce the heat to low.

4. Stir in the heavy cream, then season with salt, pepper, and a touch of nutmeg if desired.

5. Simmer gently (do not boil) until heated through and silky. Serve hot with crusty bread.

A Legacy That Lives On

Even though the Claypool Hotel is long gone, the memory of its most famous dish lives on in cookbooks, local restaurants, and Indy kitchens. Generations of Hoosiers have recreated Chicken Velvet Soup for family gatherings, especially during the cold winter months. Today, it’s considered one of Indiana’s most iconic comfort foods—a culinary hug from the past. Oh yes, If you're wondering, L.S. Ayres Dept. Store started serving it sometime during the late 1900's but no exact date.       BJ