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CREAMY CHICKEN SOUP

Ingredients

• FOR THE ROUX (to thicken soup...this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter - unsalted
• 2 T butter - unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion - diced
• 4 cups chicken stock or broth (or a combo) - low salt or unsalted
• 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1½ t Herbs of Provence
• ½ teaspoon turmeric (optional)
• ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken - cubed or shredded and cooked
• ¼ cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

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