The Best Creamy Chicken Soup

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: SOUP:

1 to 2 teaspoons tablespoon olive oil

1 ½ cups peeled, diced carrots (about 3 to 4 medium carrots)

¾ cup diced celery (about 3 stalks)

½ 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 ½ teaspoons herbs de provence (see note)

1 teaspoon turmeric

½ teaspoon garlic powder or 2 to 3 cloves garlic, finely minced

½ teaspoon coarsely ground black pepper

3 ½ cups milk or half-and-half (or a combo - see note)

3 to 4 cups cooked, chopped chicken

Shredded parmesan, asiago or gruyere cheese, for topping (optional)

subheading: ROUX:

6 tablespoons all-purpose flour

3 tablespoons olive oil

3 tablespoons butter

Directions at melskitchencafe.com

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