Creamy Chicken Soup
Adapted from The Cookie RookieRoux
4 T. Flour
2 T. Oil
2 T. Butter
Ingredients
2 T. Butter
2 T. Oil
1 Yellow Onion, chopped
6 Carrots, sliced into half inch rounds
4 stocks Celery, sliced
1 t. garlic, minced
4 C. Chicken Stock ( I used chicken granules)
3 1/2 C. Cream, or Half and Half, or Whole Milk ( I use Whole Milk)
2 T. Chicken Granules, ( this is because of the milk)
1 t. Pepper
1 T. Fresh Parsley
3 Bay Leaves
1 t. Dried Rosemary
1 t. Dried Fennel
1 t. Dried Thyme
1 t. Dried Basil
1 t. Dried Parsley
1 t. Dried Oregano
1 t. Dried Tarragon
1/2 t. Turmeric
( the original called for herbs de provence which includes all these herbs plus Savory, Marjoram, Lavender Leaves and Bay pwd. I don't have all those, so I used what I had, but I also used way more than it calls for because the first time I made it it was blandish)
3 C. Rotisserie Chicken
Juice from Lemon ( some of the zest would be good)
Method:
Heat Butter and Oil in lrg. pot over med/low heat. Add Onion and saute for 10 minutes, stirring occasionally (enough to sizzle, but can be left for a few minutes without browning). Add garlic, carrots, celery and 1 t. salt ( it will help the veggies sweat), saute 10 minutes till carrots are med. tender (not mushy, just a bit crunchy or toothsome).
Meanwhile, make the Roux ( thickener) by heating butter and oil over med. heat. Add flour and stir till forms a paste, about 2-3 minutes ( you're cooking the flour so the soup doesn't taste like flour).
When Carrots are at desired texture, add remaining ingredients including Roux, stir well to incorporate.. Bring to a boil, cover with lid and reduce heat to low. Simmer for about 15 minutes then turn off heat. Let soup sit for at least an hour, but I let it sit for about 3 ( I do the prep work the day before then cook it before Church so it sits while we're gone) to steep the dried herbs. Taste, adding additional salt if desired.
Bring back to appropriate temp. and serve with bread and butter:)
