Creamy Chicken Soup with Carrots and Celery

Name: Creamy Chicken Soup with Carrots and Celery
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 5 cups cooked chicken cubed or shredded; 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; 2 tablespoons oil; 2 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 1 cup reduced-salt chicken stock

Lunches

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hrs

Servings: 8

Creamy Chicken Soup with Carrots and Celery

Chicken soup is a favorite comfort food. It includes chicken, celery, carrots, broth, garlic, and various spices. The flavor is truly unbeatable. The addition of heavy cream and white wine gives each spoonful a silky, creamy texture.

Ingredients

For the Soup
5 cups cooked chicken cubed or shredded
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
For the Roux
2 tablespoons oil
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup reduced-salt chicken stock

Directions

Step 1

To make the Roux, heat 2 tablespoons of oil and 2 tablespoons of butter in a medium-sized saucepan. Sprinkle the flour on top and whisk quickly until well mixed.
Step 2

Cook, occasionally whisking, until the Roux turns light golden brown. Slowly add 1 cup of chicken stock to the Roux while whisking vigorously until smooth. Remove the Roux from the heat, set it aside and combine it with the other ingredients.
Step 3

Heat 2 tablespoons of butter and 2 tablespoons of oil in a big pot on medium-high temperature. Include the carrots and celery, cook for five minutes while stirring once in a while. Then, include the onions and cook for three minutes more or until the onions turn thin and translucent. To let the garlic blossom, add the minced garlic and cook for 30 seconds.
Step 4

Add 1 cup of broth to the pot. Scrape the bottom to loosen any bits from cooking. Pour in the remaining broth and wine. Add the roux and stir well. Heat until boiling, stirring often.
Step 5

Reduce to low heat and add all other ingredients except the garnishes.
Step 6

Simmer for 15 minutes then taste and adjust seasoning. This is the time to add salt or pepper, if desired. Keep simmering the soup until it thickens, which should take around 30-45 minutes more or until it reaches your desired consistency.
Step 7

Remove the bay leaves and top with shredded Gruyere and fresh parsley.
Step 8

Serve with crusty bread.

This delicious recipe for creamy chicken soup is perfect served over baked potatoes. If the soup doesn't thicken enough, mix 2 tablespoons of cornstarch with ¼ cup of cold milk/cream, and add it to the soup. Boil and cook for 5 minutes while stirring often. Then, lower the heat and let it simmer until it reaches the desired thickness. Creamy Chicken Soup can be frozen, and will remain fresh for up to 3 months. Before freezing, ensure that no potatoes are added.