Creamy Chicken Soup
This is not the traditional chicken soup.It's unique flavor comes from ,Herbs From Provence…I don,t use this marvelous seasoning as often as I'd like,but it turns regular chicken soup into something super special….Using a whole rotisserie chicken cuts the preparation time in half…Enjoy..
Ingredients
For The Roux[To thicken the soup…This is made first]
- 4 tbsp All purpose flour
- 2 tbsp Olive Oil
- 2 tbsp Butter
Soup Ingredients
- 2 tbsp Unsalted butter
- 2 tbsp Olive Oil
- 4 Stalks Carrots,peeled and chopped fine
- 2 Stalks celery,chopped fine
- 1 Sweet onion,chopped
- 4 Cups Chicken stock or broth
- 3-1/2 Cups Whole milk or half n half
- 2 Tbsp Chicken base [granules or paste]
- 1/2 Tsp pepper
- 1 Tbsp Dried parsley or 2 Tbsp fresh chopped parsley
- 3 Bay Leaves
- 1-1/2 tsp Herbs De Provence
- 1/4 Tsp Garlic Powder
- 3 Cups Rotisserie Chicken or cooked chicken chopped or shredded
- 1/4 Cup White wine
- Shredded Gruyere Cheese to sprinkle on top after spooning into bowl
Instructions
- Make the roux by heating the oil and butter in a pot and then sprinkling the flour on top.Whisk together until fully absorbed and turns golden.Take off heat and set aside while combining other ingredients.
- Chop all vegetables and in a Dutch Oven or large pot, saute' the vegetables in 2 Tbls Olive Oil and 2 Tbls Butter until soft.Best to cook carrots and celery first and then add onions.Add all the other ingredients to the pot including the roux;stir well and bring to a boil.Turn down heat to low and let simmer for 20 to 30 minutes or until the soup thickens..If broth is too this cornstarch in a little water and then added to sauce will thicken a bit.Watch that it doesnt burn so stir every 4 to 5 minutes…Remove bay leaves before serving..It feezes well and would be really good on top odf a baked potato, or you could add some yellow cooked potatoes to the finished soup.