Creamy Chicken Soup
Creamy Chicken Soup
Ingredients:
4 carrots, chopped
4 celery stalks, chopped
2 medium yellow onions, chopped
6 garlic cloves, minced
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh parsley, chopped
2 - 3 russet potatoes, chopped
2 cups chicken, pre-cooked and chopped
2 Tbsp avocado oil
2 quarts chicken stock
1 cup heavy cream, room temperature
4 Tbsp unsalted butter, room temperature
4 Tbsp Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1+ Tbsp kosher salt
1 tsp black pepper
Preheat a large pot or dutch oven and then begin the mise en place: chop the carrots, onion, celery, and then the garlic, rosemary, and parsley. Add the avocado oil to the pot, and then begin to sweat the carrots, onion, and celery with a portion of the kosher salt. After about 5-7 minutes, add the rosemary, parsley, garlic, and black pepper and saute for an additional 5 minutes. Add the russet potatoes and remaining kosher salt, and saute for 5 minutes.Add the chicken stock, cover with a lid, bring to a boil, and then reduce to a simmer. Cook for about 20 minutes until the potatoes are fork-tender.
In a bowl, combine the unsalted butter and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour together with a fork, almost like a cold roux. Gradually ladle some of the hot soup into the mixture and stir vigorously. Add two to three additional ladles until a thick paste is made. Add this into the pot of soup and immediately stir together. The soup should start to thicken right away. Add one cup of heavy cream, stir once again being sure to scrape the bottom of the pot, and allow everything to come to a light simmer. Fold in the chopped, pre-cooked chicken and simmer for two additional minutes. Check for any additional salt or seasonings, and serve warm!
