I love this soup! With the cloudy cold weather I had a hankering for a delicious chicken soup. I searched for recipes and came up with this delicious creation! It is a hearty blend of my favorite healthy vegetables, and made using a roux. It is easy, affordable, and oh so simple! It serves four. A six quart pot for the vegetables, and a 2 quart or medium sized pot will be needed for preparing the roux.
Ingredients:
- 1/4 cup butter or margarine
- 1/3 cup all purpose white flour
- 2 cups cream, or half & half for the roux.
- 1/4 cup olive oil
- 1 medium Vidalia onion diced
- 1 medium Yukon gold or red potato peeled and diced.
- 2 medium ribs of celery diced.
- 2 medium carrots diced.
- 4 ounces spinach chopped. (1/2 of an 8oz. bag). Frozen chopped spinach will also work.
- 8 ounces mushrooms sliced.
- 4 cups of chicken broth.
- 1 bayleaf ( Optional)
- 2 cups cooked chicken cut into small pieces.
Instructions:
Sautee the vegetables using the dutch oven, in the olive oil on medium high heat, stirring constantly. Stir for about 3 to 4 minutes, then add 1 cup broth, bring to a boil, and then simmer for another 20 minutes stirring occasionally, until potato and carrots are tender.
For the Roux use the medium pot: Melt the butter on medium high heat, then add flour. Stir until the mixture begins to bubble, approximately one minute. Very slowly pour in the cream, or half & half, stirring constantly. Keep stirring until mixture comes to a boil. Then reduce heat to a simmer and stir another 10 to 20 minutes. Add the remaining three cups of chicken broth very slowly while stirring.
Pour the mixture into the dutch oven, adding it to the vegetables. and continue stirring slowly. Add the cooked chicken, and simmer for another ten minutes.
Serving Suggestions:
This soup is crazy delicious! Serve with warm biscuits or rolls. Enjoy!!
Cathy Dee 