creamy chicken soup

roux 4 T flour 2 T Olive Oil 2 T 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 turned almost golden. take off the heat and set aside while combining other ingredients 2 T butter--unsalted 2T Olive Oil 4 stalks carrots, peeled and chopped 2 stalks celery chopped (opt) 1 sweet yellow onion diced 4 cups chicken stock or both(or a combo)-low salt or unsalted 3 ½ cups milk or cream or half & half 2 T chicken base granules 1 t fresh cracked pepper 1 T dried parsley or 2 T fresh parsley 3 bay leaves 1 ⅓ t Herbs of Provence ½ teaspoon turmeric(optional) ¼ t garlic powder or 1 t chopped garlic 3 cups rotisserie chicken-cubed or shredded and cooked ¼ cup white wine shredded gruyere cheese on top after spooning soup into bowls start by making the roux(directions above) chop the vegetables and set aside until ready to saute in a dutch oven, saute the vegetables in 2 T olive oil and 2 T 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 as well bring to a boil then turn down the heat to low and let simmer 20-30 mins until the soup thickens to the desired consistency stir every 3-4 mins do not leave the soup unattended- it can burn easily if you need to thicken the soup a little, mix together some cornstarch with milk or water(per box instructions) then into the soup stir frequently-the soup is milk-based and can burn easily before ready to serve, take out the bay leaves pour into bowls and sprinkle with shredded gruyere cheese notes: you can make the soup ahead of time, then transfer to a crock pot to keep warm until time to serve. do not put the lid on the crock pot soup freezes really well use as a topping on baked potatoes serve with baguette or other crusty bread