Introduction
If you’re looking for a hearty and comforting dish, creamy chicken soup is an excellent choice. This recipe features a rich blend of flavors and textures, making it ideal for any time of year. Whether you’re enjoying it on a chilly day or simply craving something warm and satisfying, this creamy chicken soup will not disappoint. Let’s dive into the ingredients and preparation to create this delightful dish.
Detailed Ingredients with measures
For the Roux:
– 2 tablespoons vegetable oil
– 2 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 1 cup low-sodium chicken broth
For the Soup:
– 2 tablespoons unsalted butter
– 2 tablespoons vegetable oil
– 6 carrots, peeled and sliced into ⅛-inch pieces
– 2 celery ribs, sliced into ⅛-inch pieces
– 1 medium yellow onion, diced
– 1 clove garlic, minced
– 3 cups low-sodium chicken broth
– ¼ cup dry or semi-dry white wine
– 3½ cups half-and-half
– 2 tablespoons chicken bouillon granules
– ½ teaspoon ground black pepper
– 2 tablespoons minced fresh parsley
– 3 dried bay leaves
– 1½ teaspoons herbs de Provence
– ½ teaspoon ground turmeric (optional)
– ½ teaspoon ground paprika (optional)
– ¼ teaspoon crushed red pepper flakes (optional)
– 5 cups cooked chicken, cubed or shredded (rotisserie chicken works well)
Optional Garnishes:
– Freshly shredded Gruyere cheese
– Chopped fresh parsley
Prep Time
Approximately 20 minutes
Cook Time
Approximately 40 minutes
Total Time
Approximately 1 hour
Yield
Serves 6-8
Directions
1. **Prepare the Roux:**
– In a medium saucepan, heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter over medium heat.
– Sprinkle 4 tablespoons of all-purpose flour over the melted butter and oil, whisking quickly until well combined.
– Cook the mixture, whisking occasionally, until it turns light golden brown.
– Slowly add 1 cup of low-sodium chicken broth to the roux, whisking vigorously until smooth.
– Remove the roux from heat and set aside.
2. **Prepare the Soup:**
– In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of unsalted butter and 2 tablespoons of vegetable oil over medium heat.
– Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally.
– Add the minced garlic and cook for an additional 30 seconds.
– Pour in 3 cups of low-sodium chicken broth and ¼ cup of dry or semi-dry white wine. Stir to combine.
– Add 3½ cups of half-and-half, 2 tablespoons of chicken bouillon granules, ½ teaspoon of ground black pepper, 2 tablespoons of minced fresh parsley, 3 dried bay leaves, 1½ teaspoons of herbs de Provence, and, if using, ½ teaspoon of ground turmeric, ½ teaspoon of ground paprika, and ¼ teaspoon of crushed red pepper flakes. Stir well.
– Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
3. **Combine Roux and Soup:**
– Remove the bay leaves from the soup and discard them.
– Slowly pour the prepared roux into the soup, stirring constantly to ensure it is well incorporated.
– Add the 5 cups of cooked, cubed or shredded chicken to the pot. Stir to combine.
– Continue to cook the soup over low heat for an additional 10 minutes, stirring occasionally, until it reaches the desired consistency.
4. **Serve:**
– Ladle the creamy chicken soup into bowls.
– Garnish with freshly shredded Gruyere cheese and chopped fresh parsley, if desired.
– Serve hot and enjoy.
Detailed Directions and Instructions
Prepare the Roux:
In a medium saucepan, heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter over medium heat. Sprinkle 4 tablespoons of all-purpose flour over the melted butter and oil, whisking quickly until well combined. Cook the mixture, whisking occasionally, until it turns light golden brown. Slowly add 1 cup of low-sodium chicken broth to the roux, whisking vigorously until smooth. Remove the roux from heat and set aside.
Prepare the Soup:
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of unsalted butter and 2 tablespoons of vegetable oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds. Pour in 3 cups of low-sodium chicken broth and ¼ cup of dry or semi-dry white wine. Stir to combine. Add 3½ cups of half-and-half, 2 tablespoons of chicken bouillon granules, ½ teaspoon of ground black pepper, 2 tablespoons of minced fresh parsley, 3 dried bay leaves, 1½ teaspoons of herbs de Provence, and, if using, ½ teaspoon of ground turmeric, ½ teaspoon of ground paprika, and ¼ teaspoon of crushed red pepper flakes. Stir well. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Combine Roux and Soup:
Remove the bay leaves from the soup and discard them. Slowly pour the prepared roux into the soup, stirring constantly to ensure it is well incorporated. Add the 5 cups of cooked, cubed or shredded chicken to the pot. Stir to combine. Continue to cook the soup over low heat for an additional 10 minutes, stirring occasionally, until it reaches the desired consistency.
Serve:
Ladle the creamy chicken soup into bowls. Garnish with freshly shredded Gruyere cheese and chopped fresh parsley, if desired. Serve hot and enjoy.
Notes
Ingredient Substitution:
Consider using low-fat half-and-half or a non-dairy alternative for a lighter version.
Cooking Time Adjustment:
Adjust simmering time based on the thickness of the soup; longer simmering may yield a richer flavor.
Storage:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if necessary to thin.
Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal.
Cook techniques
Making a Roux
In a medium saucepan, combine equal parts of fat (vegetable oil and unsalted butter) and flour. Heat over medium heat while whisking to prevent burning until the mixture reaches a light golden brown color. Gradually incorporate chicken broth, whisking until smooth for a thickening agent.
Sautéing Vegetables
In a large pot, heat a mixture of unsalted butter and vegetable oil over medium heat. Add diced onions, sliced carrots, and celery, stirring occasionally for about 5 minutes. Follow with minced garlic for flavor enhancement, cooking briefly until fragrant.
Simmering the Soup
Pour in the chicken broth and white wine, stirring to combine. Add half-and-half and seasonings, then bring the mixture to a gentle boil before reducing the heat. Allow it to simmer uncovered for 20 minutes, stirring occasionally to develop flavors and ensure even cooking.
Incorporating the Roux
After removing bay leaves from the soup, slowly pour the prepared roux into the simmering mixture, stirring continuously to avoid lumps. This enriches the soup’s texture and thickness.
Finishing the Soup
Add cooked chicken to the soup, mixing well. Continue to heat over low for about 10 minutes, ensuring the soup is heated through and reaches the desired consistency.
FAQ
Can I use a different type of broth?
Yes, you can use vegetable broth or beef broth as alternatives to chicken broth to suit your dietary preferences.
What can I substitute for half-and-half?
You can use heavy cream combined with milk or a dairy-free cream alternative for a similar creamy texture.
How do I store leftover soup?
Allow the soup to cool, then transfer it to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like peas, corn, or potatoes to enhance the soup’s flavor and nutritional value.
Is it necessary to use white wine?
No, the white wine is optional. You can replace it with additional chicken broth or simply omit it for a non-alcoholic version.
Conclusion
This creamy chicken soup, enriched with a flavorful roux and a blend of fresh vegetables, offers a comforting and satisfying meal that’s perfect for any occasion. With the option to customize garnishes and spice levels, you can create a dish that suits your taste preferences. Enjoy this wholesome soup warm, accompanied by your favorite bread or salad for a complete dining experience.
More recipes suggestions and combination
Vegetable and Rice Soup
Combine your favorite vegetables with cooked rice and vegetable broth for a hearty and nutritious soup.
Chicken and Dumplings
Use the same chicken broth base and add biscuit dough on top for fluffy dumplings that steam in the soup.
Spicy Lentil Soup
Replace chicken with lentils and add diced tomatoes, cumin, and coriander for a spicy, vegetarian alternative.
Mushroom and Barley Soup
Incorporate mushrooms and pearl barley into your soup for an earthy flavor and added texture.
Thai Coconut Chicken Soup
Substitute half-and-half with coconut milk and add Thai spices, lime juice, and cilantro for a tropical twist.
Broccoli Cheddar Soup
Stir in steamed broccoli and shredded cheddar cheese to create a rich and cheesy variation.
Chicken Tortilla Soup
Top with tortilla strips, avocado, and lime for a zesty Mexican-inspired soup.
