Creamy Chicken Soup

Recipe Sourced The Cookie Rookie

For The Roux (to thicken soup…this is made first)
4 tablespoons plain flour
2 tablespoons olive oil
2 tablespoons butter – unsalted

Make the roux by heating the oil and butter in pot then sprinkling the flour on top. Whisk together until fully absorbed and turns almost golden.  Take off the heat and set aside while combining other ingredients.

2 tablespoons butter – unsalted
2 tablespoons olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (optional)
1 onion – diced
4 cups chicken stock or broth (or a combination) – low salt or unsalted
3 1/2 cups milk or cream or half and half
2 tablespoons chicken stock powder
freshly cracked pepper
1 tablespoons dried parsley or 2 tablespoons fresh parsley
3 bay leaves
¼ teaspoon garlic powder or 1 teaspoon chopped garlic
3 cups BBQ chicken – shredded
¼ cup Pfeiffer white wine (your “pfavourite”)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Start by making the roux (directions above). Then chop the vegetables and set aside until ready to sauté. In a Dutch oven, sauté the vegetables in the olive oil and butter until softened. I cook the carrots and celery first, then add the onions since they don’t take as long to cook.

Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency. Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.

Before serving remove the bay leaves and then pour into bowls. Sprinkle with shredded gruyere cheese and serve with french baguette or other crusty bread and a glass of chilled Pfeiffer Chardonnay Marsanne.

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