This thick, beautiful soup takes some time (20 minutes to prep, 45 to cook -- and if you do it right, that doesn't include roasting the chicken and making stock). But it's 1,000 times better than anything you're going to get in a can.
“Holy fucking shit." - Not kidding, that was my reaction the first time I tried it. And who swears in complete joy over a soup? I do, apparently.
Ingredients
I'd suggest getting everything measured, minced and sliced ahead of time -- ready to add as you follow the recipe instead of measuring as you go.
For the roux (to thicken it):
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 4 Tablespoons flour (I used gluten-free)
- 1 cup chicken stock
Broth is thin. Stock is thicker and rich. If you're feeling ambitious, make your own. See my One-Hour Roasted Chicken recipe.
For the soup:
- 2 Tablespoons oil
- 2 Tablespoons butter
- 1 cup sliced yellow peppers (or substitute carrots)
- 1 minced shallot or 1/4 cup chopped yellow onion
- 1 clove garlic
- 2 1/2 cups chicken stock
- 1/4 cup white wine
- 1 1/4 cup skim milk
- 1 1/4 cup cream
- 1/2 teaspoon cracked black pepper
- 1 Tablespoon dried parsley
- 2 cups chopped roasted chicken (roast your own or use a rotisserie chicken)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 2 bay leaves
For the garnish:
- Minced green onions
- Shredded sharp cheddar cheese
Preparation & Cook:
- Make the roux: In a medium saucepan, heat the oil and butter. Add the flour and whisk until well blended. Continue cooking, stirring occasionally until the roux turns golden-brown. Whisk in the cup of stock and stir until smooth. Remove from heat.
- Make the soup: In a large saucepan or stockpot, heat butter and oil over medium-high heat. Add the peppers (or carrots) and sautee for a few minutes. Add the onion/shallots and garlic and sautee 2 more minutes.
- Add the 2 1/2 cups of stock (stir to get any veggies from the bottom of the pan). Add the wine and roux. Stir well and bring to a boil.
- Add the milk and cream, stirring continuously. Return to a boil.
- Reduce the heat to low and add your spices and chicken.
- Simmer for 45 minutes, stirring occasionally. Taste about halfway through and add more red pepper or other spices as needed.
Serving:
Remove the bay leaves! And spoon into bowls. Sprinkle with cheese and green onions. Oh-so yummy with crunchy French bread, hearty crackers or a side sandwich.
TOTAL BONUS: Leftovers can be ladled over mashed potatoes or a baked potato. If you go that route, I'd also suggest sprinkling with bacon bits.
A Little Backstory:
The pictures here are from roasting the chicken, making the stock, and sauteeing the peppers. I know I've said it before, but the beauty of meal planning really is making a protein and culling ingredients that can be used for multiple meals -- without feeling like you're eating the same damn thing for a week. This One-Hour Roasted Chicken I made yesterday has already found life as a chicken breast with fried rice, shredded chicken nachos for lunch, and now this delicious creamy chicken soup. I'll end up freezing some of this soup and pulling it out in late spring, when there's still a chill in the air and I remember how awesome this recipe was.
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