Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated
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Creamy Chicken Soup

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Susie Gall

Ingredients

  • For the Roux:
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1- cup reduced-salt chicken stock
  • For the Soup:
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 4-6 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; a good drinking wine
  • cups milk cream or half and half (or a mixture of cream and skim milk)
  • 2 tablespoons chicken base granules or chicken cubes
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
  • 3 dried bay leaves
  • teaspoon Herbs de Provence
  • 1/2 teaspoon turmeric optional
  • ½ teaspoon paprika optional
  • ¼ teaspoon red pepper flakes optional
  • 4-5 cups cooked chicken cubed or shredded – rotisserie chicken works well, but do NOT use smoked chicken.
  • Garnish: Shredded Gruyere cheese
  • Chopped fresh parsley

Instructions

  1. For the Roux:
  2. 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 broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
  3. For the Soup:
  4. 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.
  5. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often..

  6. Reduce the heat to LOW and add all other ingredients except the garnishes.
  7. Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.

  8. Discard the bay leaves.
  9. Garnish with sprinklings of shredded Gruyere and fresh parsley.
  10. Serve with crusty bread. Mmm-Mmm GREAT!
  11. Enjoy!!

Recipe Notes

Note: Creamy Chicken Soup is delicious served over baked potatoes.
*Note: A variation: Potatoes are delicious added to this soup. I like to bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes and add to the soup right before serving.
***Note: If the soup doesn’t thicken to your liking, add 2 tablespoons cornstarch to ¼ cup cold milk/cream, stir and add it to the soup. Bring to a boil and cook 5 minutes, stir often. Reduce heat to LOW and simmer until desired thickness.
****Creamy Chicken Soup freezes well. It will keep up to 3 months. Be sure NO potatoes are added before freezing.