Creamy Chicken Soup


FOR THE ROUX (to thicken soup...this is made first):
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 turns almost golden. take off the heat and set aside while combining other ingredients****
2 T butter - unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion - diced
4 cups chicken stock or broth (or a combo) - low salt or unsalted
3½ cups milk or cream or half & half, i use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1½ t Herbs of Provence
½ teaspoon turmeric (optional)
¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
3 cups rotisserie chicken - cubed or shredded and cooked
¼ cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls