Grandma's Secret Creamy Chicken Soup

Grandma's Secret Creamy Chicken Soup

My grandmother happens to make some of the best chicken dishes you can find on this planet. Thats not my unbiased opinion but actual truth. I have tried her creamy chicken soup and must say that its so creamy and sweet that my mouth waters just thinking about it. The good thing about the soup is you dont lose alot of the nutrients as you drink the liquid as well as the solids. Enough said. Lets cook:

Grandma's Secret Creamy Chicken Soup Ingredients

To Make The ROUX (in order to thicken the soup…this is done first):
4 Tablespoons of flour
2 Tablespoons of extra virgin olive oil
2 Tablespoons of full cream unsaltd butter

*** make the actual roux simply by warming the olive oil and the full cream butter in a pot and then carefully sprinkling the flour on the top. Stir together till completely assimilated and becomes nearly golden. Remove from the heat and put to one side while combining the other ingredients ***

2 Tablespoons of full cream unsalted butter
2 Tablespoons extra virgin olive oil
4 stalks of carrots, chopped and peeled
2 stalks of celery, nicely chopped (optional)
1 fresh diced sweet yellow onion
4 cups of chicken stock or if you have no stock then broth -  unsalted or low salt
3½ cups of whole milk or full creamf, i make use of a mixture of skim milk as well as cream
2 Tablespoons of chicken base granules
1 teaspoon of cracked pepper
1 Tablespoons of dried parsley or 2 Tablespoons of very fresh parsley
3 fresh bay leaves
1½ teaspoon of Herbs of Provence
¼ teaspoon of garlic powder or 1 teaspoon of finely chopped garlic (i use minced garlic)
3 cups of rotisserie chicken - shredded and fully cooked
¼ cup of white wine
some shredded gruyere cheese so that you can spread on the top right after spooning the  soup into bowls

Grandma's Secret Creamy Chicken Soup Cooking Instructions

1) Begin by making the roux:
dice the actual veggies and place aside till ready to saute.
2) Saute the veggies in 2 Tablespoons of extra virgin olive oil and 2 Tablespoons of full cream butter until softened. i usually cook the celery along with the carrots  first, and then add the yellow onions given that they don’t take so long to cook.
3) Include all the other ingredients along with the roux, mix well.
bring to the boil and then lower the temperature to minimum and allow to simmer for about 20 to 30 minutes till the soup thickens to the preferred consistency.
4) Stir each 3 to 4 minutes. Don't leave the actual soup unwatched - it might burn very quickly.
if you wish to thicken the soup just a little, combine together some corn starch along with whole milk or waterand  then blend into the soup.
stir often - the actual soup is actually milk based and may burn very easily.
prior to serving, remove the bay leaves
5) serve into bowls and then dust with shredded gruyere cheese

NOTES:

You could make this particular soup in advance, and then transfer to your slow cooker to keep hot until the time to serve. Don't place the cover over the slow cooker.
this particular soup freezes Perfectly
it's fantastic used as a topping upon baked spuds - a very scrumptious dinner
i frequently microwave a few yukon gold spuds, diced to include in the soup
serve along with crusty french bread. Enjoy!