Creamy Chicken Soup

It's Saturday and just feels like a soup day to me - I made this one for lunch a couple weeks ago and we absolutely loved it and I wanted to share (also want to have this recipe on the blog so I know where to find it and can make it again!). Seriously, there were 4 of us eating and had no leftovers it's so good!

        

SOUP:

•  1-2 teaspoons olive oil
•  1 1/2 cups peeled, diced carrots (about 3-4 medium carrots)
•  3/4 cup diced celery (about 3 stalks)
•  1/2 cup diced onion, (1 small onion)
•  4 cups chicken broth (I use low sodium)
•  2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste (this is optional, it'll add more flavor)
•  3 bay leaves
•  1 tablespoon dried parsley
•  1 1/2 teaspoons herbs de provence  (a mixed blend of herbs like thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. lots of recipes online if you want to make your own blend)
•  1 teaspoon turmeric
•  1/2 teaspoon garlic powder or 2-3 cloves garlic, finely minced
•  1/2 teaspoon coarsely ground black pepper
•  3 1/2 cups milk or half-and-half (or a combo - see note)
•  3-4 cups cooked, chopped chicken
•  Shredded parmesan, asiago or gruyere cheese, for topping (optional)

ROUX:

•  6 tablespoons all-purpose flour
•  3 tablespoons olive oil
•  3 tablespoons butter

INSTRUCTIONS

1. For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
2. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender. 
3. For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat. 
4. Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes. 
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through. 
6. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top. 

my notes: I added less celery and onion, and chopped in pretty small pieces. Boiled frozen boneless chicken breasts in water for a few minutes, then removed it from the cooking water and chopped it into pieces. Add the not-fully cooked chicken to the veggies and add the water from boiling the chicken in addition to chicken broth to equal 5 cups. I mixed together skim milk and cream. Also made the roux using 4 T. olive oil, 4 T. butter, and 8 T. flour.

This would also be good with diced potatoes and corn! Yum. 

original recipe found here at melskitchencafe.com