FULL RECIPE: https://www.thecookierookie.com/chicken-soup/
PIN FOR LATER: https://www.pinterest.com/pin/317714948712345289
INGREDIENTS:
For the Roux:
2 tablespoons oil
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1- cup reduced-salt chicken stock
For the Soup:
2 tablespoons unsalted butter
2 tablespoons oil
4-6 carrots peeled and cut into 1/8” slices
2 celery stalks cut into 1/8” slices
1 medium yellow onion diced
1 garlic clove minced
3 cups reduced-salt chicken broth
¼ cup dry or semi-dry white wine; a good drinking wine
3½ cups milk cream or half and half (or a mixture of cream and skim milk)
2 tablespoons chicken base granules or chicken cubes
½ teaspoon freshly cracked black pepper
1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
3 dried bay leaves
1½ teaspoon Herbs de Provence
1/2 teaspoon turmeric optional
½ teaspoon paprika optional
¼ teaspoon red pepper flakes optional
4-5 cups cooked chicken cubed or shredded – rotisserie chicken works well, but do NOT use smoked chicken.
Garnish: Shredded Gruyere cheese
Chopped fresh parsley