No stories about how this was good, or how Aunt Bonnie inspired me to make this. Only recipe!
Prep 10 min, Cook 45-60 min
Here’s what you will need – CHICKEN!
** The above diagram translates to 2-3 lbs chicken – cut into chunks using the most badass knife in your block
Oil: olive, coconut, canola, vegetable, corn, grapeseed… just be sure its for cooking
Onion about 2 cups chopped
Celery about 2 cups chopped
Carrots about 1 cup chopped
2-10 cloves Garlic – chopped or crushed
Salt, a little
Pepper, a couple turns of the mill – coarse ground.
roux (pre measure these before starting)
6 tbsp flour
3 tbsp butter
3 tbsp olive oil
8 cups chicken broth
1.75 cup heavy cream
2 tsp herb de provence
2 tsp thyme (or a sprig from the garden will do)
3 bay leaves
In a 7.5 Qt Dutch Oven (or whatever will fir the cook) heat oil and then add chicken. Cook over med high heat for about 8-10 minutes, remove chicken and put aside.
Add onion, celery, carrot and cook for 5-7 minutes, or until onion starts to turn translucent. Add garlic and cook for another minute.
Tricky move here: using a spoon or spatula push ingredients up to the sides of the pan so you leave circular void at the bottom where you then add your butter to melt. Once melted, use a whisk to then slowly add in the flour and stir constantly in that space for a minute or two. Then add Chicken back to the pot and still it all in so that the roux covers everything. Next add the chicken broth, cream, and seasonings and stir together briefly whilst thinking good towards those who will be eating it later. Bring the soup mixture to a slow boil and then cover and continue to simmer over a low heat for 10-15 minutes. Uncover and serve!