Chicken Soup Recipe

Chicken Soup Recipe

from thecookierookie.com
60 min
8 servings

This homemade creamy chicken soup recipe is super creamy and filled with flavor. It's the most comforting bowl of soup you'll ever eat!Step-by-step photos can be seen below the recipe card.

Ingredients

  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup reduced-salt chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 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
  • 3½ cups half and half
  • 2 tablespoons chicken base granules
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley (minced)
  • 3 dried bay leaves
  • 1½ teaspoon Herbs de Provence
  • 1/2 teaspoon turmeric (optional)
  • ½ teaspoon paprika (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 5 cups cooked chicken (cubed or shredded – rotisserie chicken works well (see note))
  • Shredded Gruyere cheese and chopped parsley

Directions

  1. 1

    Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken stock to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.

  2. 2

    In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over Med-High heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.