- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 handful of baby carrots, chopped
- 3 stalks celery, diced
- 1 onion, diced
- 4 cups chicken broth
- 2 cubes chicken bouillon
- 3 bay leaves
- 1 1/2 teaspoons herbs de Provence
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder or 3 minced garlic cloves
- 1/2 teaspoon white pepper
- 3 1/2 cups milk or half and half
- 1 rotisserie chicken, chopped
- Shredded Parmesan for topping
- Roux: 6 tablespoons flour, 3 tablespoons olive oil, 3 tablespoons butter
In a large soup pot heat the olive oil and 2 tablespoons of butter. Add carrots, celery, and onion. Simmer for a few minutes and then pour in the broth. Add chicken bouillon, bay leaves, herbs de Provence, turmeric, garlic powder, and white pepper. Stir well.
Bring the mixture to a simmer and cook uncovered or partially covered for 20 minutes until the veggies are tender.
While the soup simmers make the roux: in a small sauce pan add the olive oil and butter. Stir until butter is melted. Add flour and stir with a wooden spoon until a smooth paste forms. Remove from heat.
Add milk or half and half to the soup and heat through. Add roux to the soup and cook, stirring constantly over medium heat until the soup thickens and simmers gently, 5-7 minutes.
Stir in chicken. Season to taste with salt and pepper. Heat through.
Remove the bay leaves and serve in bowls topped with Parmesan.
*Adapted from Mel’s Kitchen.