Creamy Chicken Soup
  1. Melt the butter and olive oil together in a big pot. Add your carrots and onions.
  2. Cook the vegetables until they’re soft and tanned.
  3. Add the chicken.
  4. Add the broth…
  5. …and the half and half…
  6. …the herbs de Provence, bay leaves and turmeric…
  7. …the boullion cubes…
  8. …the garlic…
  9. …a good grind of pepper…
  10. …and the wine.
  11. In a small saucepan, make a roux by melting the 4 tablespoons of butter and mixing in the flour. Let it cook for a few minutes to get rid of the raw flour taste.
  12. Stir the roux into the soup, then bring it to a boil. Lower to a simmer and let it cook for twenty to thirty minutes until it thickens to your taste.
  13. Before serving, remove bay leaves.
  14. Top with shredded gruyere cheese if desired.
Recipe Notes

October 2015

This was delicious. You could definitely cut the fat, though, by using milk instead of half and half, and using less butter to cook the onions and carrots and maybe a bit less in the roux. I don’t think the flavor would be compromised at all.

Original recipe on The Cookie Rookie.