Creamy Chicken Soup

By rdhch

Can add a couple cooked, diced potatoes to the soup.
Serve with crusty bread

Ingredients

• For the Roux: (to be made first)
• 2 tbsp flour
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• Make per directions below and set aside
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 stalks carrots, peeled and chopped
• 1 stalk celery, Chopped
• 1/2 small onion, diced
• 2 cups chicken stock
• 1 3/4 cup milk, cream or half 'n half or a combination of them
• 1 Tbsp chicken base granules
• 1/2 tsp pepper
• 1/2 tsp parsley
• 1 bay leaf
• 3/4 tsp Herbs of Provence
• 1/8 tsp garlic powder
• 1 1/2 cups rotisserie chicken, cubed or shredded
• 1/8 cup white wine

Preparation

Step 1

1. 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.
2. Chop the vegetables and set aside until ready to saute.
3. Saute the vegetables in olive oil and butter until softened.
4. Combine all other ingredients (no roux and no vegetables)and stir.
5. Add the roux and vegetables.
6. Bring to a boil, then turn to low and let simmer until desired thickness. If a thicker soup is desired, mix together cornstarch and water or milk then stir into the soup.
7. Stir frequently! The soup is milk based and can burn easily.
8. Remove bay leaf before serving.