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.