Creamy Chicken Soup

Roux Ingredients

  • 4 tablespoons flour
  • 3 tablespoons butter
  • 1 1/2 teaspoons olive oil

Soup Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups shredded carrots (4 to 5 medium carrots)
  • 1 1/2 cups chopped celery
  • 1 cup chopped vidalia onion
  • 3 cups cooked, shredded chicken (from 1 rotisserie chicken)
  • 4 cups low-sodium chicken broth
  • 2 1/2 cups milk (I used 1%, use what you have)
  • 1 cup light cream (use heavy cream if your waistline agrees)
  • 1/3 cup white wine
  • 2 tablespoons bouillon powder
  • 3 tablespoons fresh chopped parsley (or 1 tablespoon dried parsley)
  • 3 bay leaves
  • 1/2 teaspoon ground black pepper
  • dried herbs, 1/4 teaspoon EACH: rosemary, thyme, oregano, basil, fennel seed and garlic powder

-Make the roux: heat oil and butter in a small saucepan over medium/high heat. Whisk in the

flour until golden and starting to smell toasty. Set aside.

-Saute onions, carrots and celery in 1 tablespoon butter and 1 tablespoon olive oil in a large

(6 to 8 quart) pot, stirring occasionally until softened and just starting to brown the bottom of the

pot.

-Stir in the roux.

-Add remaining ingredients and bring to a boil, then turn down to a low simmer. Allow the soup

to simmer for about 30 minutes so the flavors can develop. Stir frequently to avoid burning!

-Remove bay leaves before serving.