Creamy chicken soup recipe

This is amazing Creamy chicken soup recipe I found at and it's my favorite soup. Best soup ever made. no contest :) I hope you like it.

  • 4 T flour
  • 2 T olive oil
  • 2 T butter – unsalted
  • 2 T butter – unsalted
  • 2 T olive oil
  • 4 stalks carrots, peeled and chopped
  • 2 stalks celery, chopped (opt)
  • 1 sweet yellow onion – diced
  • 4 cups chicken stock or broth (or a combo) – low salt or unsalted
  • 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
  • 2 T chicken base granules
  • 1 t fresh cracked pepper
  • 1 T dried parsley or 2 T fresh parsley
  • 3 bay leaves
  • 1½ t Herbs of Provence
  • ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
  • 3 cups rotisserie chicken – cubed or shredded and cooked
  • ¼ cup white wine (your favorite)
  • shredded gruyere cheese to sprinkle on top after spooning soup into bowls

  • chop the vegetables and set aside until ready to saute.
  • In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
  • Add all other ingredients including the roux, stir well.
  • bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
  • Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
  • if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
  • stir frequently – the soup is milk-based and can burn easily.
  • before ready to serve, take out the bay leaves
  • pour into bowls and sprinkle with shredded gruyere cheese