1-2 teaspoons olive oil
1 1/2 cups peeled, diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion, (1 small onion)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon paste or granules (optional - see note)
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic, finely minced
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half (or a combo - see note)
3-4 cups cooked, chopped chicken
Shredded parmesan, asiago or gruyere cheese, for topping (optional)
ROUX:
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter
INSTRUCTIONS
For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion (and potatoes, if desired). Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. (Add a little salt if broth and bouillon are low-sodium) Stir to combine. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
Stir in the chicken (and mini gnocchi, if desired), season to taste with salt and pepper (this is important for flavor!) and heat through. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
NOTES
Half-and-half: the more half-and-half you use, the creamier this soup will be but milk works great, too. I suggest using at least 1% or 2% (not skim).
Herbs de Provence: if you don't have herbs de , you can try adding a few substitute pantry spices although the flavor will be slightly different. Try a pinch of basil, oregano, thyme, sage, and rosemary.
Bouillon: the chicken bouillon (cube, paste or granules) intensifies the overall flavor of the soup. If you leave it out, season well to taste (with salt and pepper).
Potatoes: potatoes make a great addition to this soup. I add peeled, diced potatoes (usually Yukon gold, but any variety would work) with the broth.
Gnocchi or egg noodles would make a great, kid-friendly addition to this soup!
Recipe and photo from Mel's Kitchen Cafe, with a few adaptations
