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Ingredients
  • SOUP:
  • 1-2 teaspoons tablespoon olive oil
  • 1 1/2 cups peeled, diced carrots (about 3-4 medium carrots)
  • 3/4 cup diced celery (about 3 stalks)
  • 1/2 cup diced onion, (1 small onion)
  • 4 cups chicken broth (I use low sodium)
  • 2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional - see note)
  • 3 bay leaves
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons herbs de provence (see note)
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder or 2-3 cloves garlic, finely minced
  • 1/2 teaspoon coarsely ground black pepper
  • 3 1/2 cups milk or half-and-half (or a combo - see note)
  • 3-4 cups cooked, chopped chicken
  • Shredded parmesan, asiago or gruyere cheese, for topping (optional)
  • ROUX:
  • 6 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 3 tablespoons butter
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