Creamy Chicken Soup

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the Roux:
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1-cup reduced-salt chicken stock
  • For the Soup:
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 4-6 carrots, peeled and cut into ⅛” slices
  • 2 celery stalks, cut into ⅛” slices
  • 1 medium yellow onion, diced
  • 1 garlic clove, minced
  • 3 cups reduced-salt chicken broth
  • 3½ cups milk, cream or half and half (or a mixture of cream and skim milk)
  • 2 tablespoons chicken base granules or chicken cubes
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
  • 3 dried bay leaves
  • 1½ teaspoon Herbs de Provence
  • ½ teaspoon paprika, optional
  • ¼ teaspoon red pepper flakes, optional
  • 4-5 cups cooked chicken, cubed or shredded – rotisserie chicken works well,
  • ¼ cup dry or semi-dry white wine; a good drinking wine
  • Garnish: Shredded Gruyere cheese
  • Chopped fresh parsley
  1. For the Roux:
  2. Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
  3. For the Soup:
  4. In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over MED-HIGH heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.
  5. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth, the roux and stir well. Bring the mixture to a boil and stir often..
  6. Add the milk/cream mixture to the soup and return the mixture to a boil. Stir continuously.
  7. Reduce the heat to LOW and add all other ingredients except the garnishes.
  8. Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more.
  9. Discard the bay leaves.
  10. Garnish with sprinklings of shredded Gruyere and fresh parsley.
  11. Serve with crusty bread.
  12. Enjoy!!