creamy chicken soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 teaspoon turmeric (optional)
- 3 bay leaves
- 2 t olive oil
- 4 t flour
- for the roux (to thicken soup...this is made first
- 2 t butter - unsalted
- ****make the roux by heating the oil and butter in
- 2 t butter - unsalted
- 4 stalks carrots peeled and chopped
- 2 stalks celery chopped (opt)
- 1 sweet yellow onion - diced
- 4 cups chicken stock or broth (or a combo) - low salt or
- 3 1/2 cups milk or cream or half & half i use a combination of skim milk and cream
- 2 t chicken base granules
- 1 t fresh cracked pepper
- 1 t dried parsley or 2 t fresh parsley
- 1 1/2 t herbs of provence
- 1/4 t garlic powder or 1 t. chopped garlic (i use garlic
- 3 cups rotisserie chicken - cubed or shredded and cooked
- 1/4 cup white wine (your favorite)
- shredded gruyere cheese to sprinkle on top after s
- Carbohydrate 25.196335 g
- Cholesterol 0 mg
- Fat 54.45673 g
- Fiber 1.31715000116825 g
- Protein 3.365105 g
- Saturated Fat 7.5457975 g
- Serving Size 1 1 recipe (87g)
- Sodium 2.119 mg
- Sugar 23.8791849988318 g
- Trans Fat 1.60258250000001 g
- Calories 597 calories
start by making the roux (directions above)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. i cook the carrots and celery first, then add the onions since they don't take as long to cook.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 - it can burn quickly.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 - the soup is milk-based and can burn easily.before ready to serve, take out the bay leavespour into bowls and sprinkle with shredded gruyere cheeseNOTES:You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.this soup freezes VERY wellit is terrific used as a topping on baked potatoes - a really delicious meali often microwave a couple of yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes)serve with french baguette or other crusty breadenjoy!
