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.

Serves: 8


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 ⅛” slices
2 celery stalks, cut into ⅛” slices
1 medium yellow onion, diced
1 garlic clove, minced
3-4 cups reduced-salt chicken broth
3½ 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
1½ teaspoon Herbs de Provence
½ 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.
¼ cup dry or semi-dry white wine; a good drinking wine

Garnish: Shredded Gruyere cheese
Chopped fresh parsley


For the Roux:

  1. 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.

For the Soup:

  1. Visit Creamy Chicken Soup @ for full instructions.

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