Introduction
This delicious soup is perfect for cold days, offering warmth and comfort in every bowl. Made with tender vegetables, rich flavor from a homemade roux, and succulent chunks of chicken, it’s a dish the whole family will love. Whether you’re using leftover rotisserie chicken or preparing it from scratch, this recipe is sure to impress.
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 cut into ⅛-inch slices
– 2 ribs celery, cut into ⅛-inch slices
– 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
15 minutes
Cook Time
30-40 minutes
Total Time
50-55 minutes
Yield
Serves 6-8
Detailed Directions and Instructions
For the Roux:
1. In a medium saucepan, heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter over medium heat.
2. Sprinkle 4 tablespoons of all-purpose flour over the melted butter and oil, whisking quickly until well combined.
3. Cook the mixture, whisking occasionally, until it turns light golden brown.
4. Slowly add 1 cup of low-sodium chicken broth to the roux, whisking vigorously until smooth.
5. Remove the roux from heat and set aside.
For the Soup:
1. In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter and 2 tablespoons of vegetable oil over medium heat.
2. Add 6 peeled and sliced carrots, 2 sliced ribs of celery, and 1 diced medium yellow onion to the pot. Sauté until the vegetables are tender.
3. Add 1 minced clove of garlic and cook for an additional 30 seconds.
4. Pour in 3 cups of low-sodium chicken broth and ¼ cup of dry or semi-dry white wine. Stir to combine.
5. Add the prepared roux to the pot, stirring until the soup thickens.
6. Stir in 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 desired, ½ teaspoon each of ground turmeric and ground paprika, and ¼ teaspoon of crushed red pepper flakes.
7. Add 5 cups of cooked, cubed or shredded chicken to the soup.
8. Reduce the heat to low and let the soup simmer for 20-30 minutes, allowing the flavors to meld.
9. Remove the bay leaves before serving.
10. Ladle the soup into bowls and garnish with freshly shredded Gruyere cheese and chopped fresh parsley, if desired.
Notes
Ingredient Variations:
– Feel free to use different types of vegetables or additional herbs for enhanced flavor.
Storage Guidelines:
– Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
– This soup pairs well with crusty bread or a light salad for a complete meal.
Cook techniques
Making a Roux
In a saucepan, heat equal parts vegetable oil and butter, then whisk in flour until combined. Cook until golden brown and gradually add chicken broth while whisking until smooth.
Sautéing Vegetables
In a pot, heat butter and vegetable oil, then add chopped carrots, celery, and onion. Cook until tender before adding minced garlic and cooking briefly.
Deglazing
After sautéing, pour in wine to lift any browned bits from the pot which enhances flavor.
Thickening Soup
Incorporate the roux into the vegetable mixture, stirring until the soup reaches the desired thickness.
Combining Ingredients
Add chicken broth, half-and-half, chicken bouillon, spices, and cooked chicken, stirring well to combine all ingredients.
Simmering
Allow the soup to simmer on low heat for a period to meld flavors, stirring occasionally and monitoring the heat.
Garnishing
Serve the soup hot, optionally garnished with freshly shredded Gruyere cheese and parsley for added flavor and presentation.
FAQ
Can I use different types of meat?
Yes, you can substitute cooked chicken with other cooked meats like turkey or even make it vegetarian by omitting meat altogether.
How can I make the soup gluten-free?
Use gluten-free flour for the roux instead of all-purpose flour.
What can I use instead of half-and-half?
If you want a lower-fat option, you can use milk, or for a dairy-free version, try coconut milk or a plant-based cream.
How long can I store the soup?
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
Can I freeze the soup?
Yes, the soup can be frozen, but consider omitting the half-and-half before freezing and adding it when reheating for the best texture.
Is there a substitute for herbs de Provence?
You can create a similar blend using a combination of dried thyme, rosemary, marjoram, and basil.
Conclusion
This creamy chicken soup, enriched with a flavorful roux and a medley of vegetables, delivers warmth and comfort in every bowl. Perfect for a chilly day, it showcases the versatility of ingredients like cooked chicken, fresh herbs, and delightful spices, resulting in a dish that’s both hearty and satisfying.
More recipes suggestions and combination
Vegetable Medley Soup
Substitute the chicken with a variety of seasonal vegetables such as zucchini, bell peppers, and green beans for a vegetarian option.
Spicy Chicken Tortilla Soup
Add black beans, corn, and diced tomatoes with a squeeze of lime juice, and serve with crispy tortilla strips for an extra kick.
Mushroom and Wild Rice Soup
Incorporate sautéed mushrooms and cooked wild rice into the broth for an earthy flavor and hearty texture.
Thai Coconut Chicken Soup
Replace half-and-half with coconut milk, add lime leaves, ginger, and sliced mushrooms, garnished with cilantro for a flavorful twist.
Cheesy Broccoli Chicken Soup
Stir in steamed broccoli and shredded cheddar cheese for a creamy, cheesy version that’s packed with nutrients.
