Yet another chicken soup recipe. You can't have too many.
FOR THE ROUX (to thicken soup...this is made first):
4 Tablespoons flour
2 Talbespoon olive oil
2 Tablespoon butter - unsalted
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 while combining other ingredients
2 Tablespoons butter - unsalted
2 Tablespoons olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped
1 sweet yellow onion - diced
4 cups chicken stock or broth (or a combo) - low salt or unsalted
3 1/2 cups milk or cream or half & half
2 Tablespoons chicken base granules
1 Teaspoons fresh cracked pepper
1 Tablespoon dried parsley or 2 Tablespoons fresh parsley
3 bay leaves
1 1/2 Teaspoons Herbs of Provence
1/2 Teaspoon turmeric (optional)
2 Garlic cloves pressed
3 Cups Rotisserie Chicken - cubed or shredded and cooked
1/4 Cup White Wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls
Step 1: Start by making the roux (directions above)
Step 2: Chop the vegetables and set aside until ready to saute.
Step 3: 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.
Step 4: Add all other ingredients including the roux, stir well.
Step 5: 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.
Step 6: Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
Step 7: 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.
Step 8: Stir frequently - the soup is milk-based and can burn easily.
Step 9: Before ready to serve, take out the bay leaves pour into bowls and sprinkle with shredded gruyere cheese serve with french baguette or other crusty bread