We got a couple of fallish days (okay… maybe it was just the morning) in Central Texas recently so I promptly pulled out my boots, scarves and made this fabulous soup.
This soup really hit the spot with some bread (I had crescents on hand but a crusty bread would be great) and a glass of wine. My family is weird and aren’t really “soup people” but they loved this and my husband said the leftovers were fabulous for lunch the next day. This is the kind of soup that warms your body and your soul.
- 4 T flour
- 4 T butter
- 4 T olive oil
- 2 carrots, chopped (I had those really fat carrots so only used 2, with “regular carrots”, I’d recommend 3-4)
- 2 stalks celery, chopped
- 1 onion – diced
- 4 cups chicken stock
- 3½ cups milk (or cream for an even richer soup)
- 1 t fresh cracked pepper
- 2 T fresh parsley
- 3 bay leaves
- 1½ t fresh thyme
- 1 t. chopped garlic
- 3 cups cooked chicken, shredded
- ¼ cup white wine
- Shredded cheese to top your bowls when serving (not necessary but it is cheese 🙂 )
- Make a roux by heating the butter in small skillet. Once the butter is melted, sprinkle the flour in and whisk until combined and it turns golden. Take off the heat and set aside.
- Heat up your oil in a large pot and sauté the carrots and celery. When they start to get soft, add the onions and garlic.
- Add all of the other ingredients (including the roux). Bring to a boil then reduce to low and simmer 20 minutes. Stir every few minutes to avoid burning.
- Remove the bay leaves. Serve in bowls with a sprinkling of cheese on top. We loved soaking this soup up with our bread.