Ingredients
Roux
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter (¼ stick)
- 4 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
Soup Base
- 2 tbsp unsalted butter (¼ stick)
- 2 tbsp vegetable oil
- 6 carrots, peeled and cut into ⅛-inch slices
- 2 ribs celery, cut into ⅛-inch slices
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 3 cups low-sodium chicken broth
- ¼ cup apple juice
- 1 tbsp vinegar
- 3½ cups half-and-half
- 2 tbsp chicken bouillon granules
- ½ tsp ground black pepper
- 2 tbsp minced fresh parsley
- 3 dried bay leaves
- 1½ tsp herbs de Provence
- ½ tsp ground turmeric (optional)
- ½ tsp ground paprika (optional)
- ¼ tsp crushed red pepper flakes (optional)
- 5 cups cooked chicken, cubed or shredded
Garnish
- Freshly shredded Gruyere cheese
- Chopped fresh parsley (or dill)
Instructions
- Prepare the Roux: Heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Sprinkle the 4 tablespoons of flour on top and whisk quickly to combine. Cook, whisking occasionally, until the roux turns a light golden brown. Slowly pour in 1 cup of low-sodium chicken broth while whisking vigorously to create a smooth mixture. Remove from heat and set aside.
- Sauté the Vegetables: In a large Dutch oven, heat 2 tablespoons unsalted butter and 2 tablespoons vegetable oil over medium-high heat. Add the sliced carrots and celery; sauté for 5 minutes, stirring occasionally. Add the diced onion and cook for an additional 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Deglaze the Pot: Slowly add 1 cup of chicken broth to the pot while scraping the bottom to lift any browned bits. Add the remaining 2 cups of chicken broth, apple juice, vinegar, and the prepared roux mixture. Stir well to combine and bring the soup to a boil, stirring frequently.
- Simmer the Soup: Reduce heat to low. Add the half-and-half, chicken bouillon granules, ground black pepper, minced parsley, bay leaves, herbs de Provence, and optional spices: turmeric, paprika, and crushed red pepper flakes. Stir to combine all ingredients.
- Cook Until Thickened: Simmer the soup uncovered for 15 minutes, then taste and adjust seasoning if needed. Continue to simmer for another 30 to 45 minutes, stirring occasionally, until the soup thickens to your preferred consistency.
- Finish and Serve: Remove and discard the bay leaves. Stir in the cooked, cubed or shredded chicken until heated through. Ladle the soup into bowls and garnish each serving with freshly shredded Gruyere cheese and chopped fresh parsley or dill. Serve with crusty bread.
Notes
- For a dairy-free version, substitute half-and-half with coconut milk or a dairy-free cream alternative.
- Adjust the thickness by adding more broth if too thick, or simmer longer if too thin.
- Fresh herbs enhance flavor; however, dried herbs can be used if fresh are unavailable.
- The optional spices add depth but can be omitted for a milder soup.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
- Ensure to taste and adjust seasoning towards the end of cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
