Creamy Chicken Soup
4 T. flour
2 T. olive oil
2 T, butter, unsalted
2 T. butter, unsalted
2 T. olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped
1 sweet yellow onion, diced
4 c. chicken stock or broth
3½ c. milk or cream or Half & Half
2 T. chicken base granules
1 t. fresh cracked pepper
1 T. dried parsley or 2 T fresh parsley
3 bay leaves
1½ t. Herbs of Provence
½ teaspoon turmeric (optional)
¼ t. garlic powder or 1 t. chopped garlic
3 c. rotisserie chicken - cubed or shredded and cooked
¼ c. white wine
Shredded gruyere cheese to sprinkle on top after spooning soup into bowls
Make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside.
Chop the vegetables and set aside until ready to saute. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened.
Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency. Stir every 3-4 minutes. Do not leave the soup unattended.
If you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup. Stir frequently since the soup is milk-based and can burn easily.
Before ready to serve, take out the bay leaves. Pour into bowls and sprinkle with shredded gruyere cheese.