Chicken Soup with a Hint of Asian Spice

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Chicken Soup with a Hint of Asian Spice

Ingredients

  • 2 medium chicken breasts, cooked
  • 2 teaspoons olive oil
  • 4 medium carrots, diced
  • 3 stalks celery, diced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 4 ¼ cups chicken broth
  • 5 cubes chicken bouillon, divided (or use paste)
  • 3 bay leaves
  • 1 tablespoon dried parsley
  • 1 ½ teaspoons herbs de provence
  • 1 teaspoon turmeric (this makes the nice flavor)
  • ½ teaspoon black pepper
  • 3 ½ cups half and half
  • Top with: Shredded Parmesan, Gruyere or Asiago Cheese or some of each.
  • 5 Tablespoons butter
  • 3 Tablespoons olive oil (extra virgin)
  • 7 Tablespoons flour

Directions

  1. In a medium size saucepan cover the chicken breasts with water by about 3 inches. Add ½ onion whole, 1 stalk celery, 1 clove garlic, and 2 chicken bouillon cubes. Bring to a boil and then turn the heat down to simmer for 10-15 minutes. Turn off the heat and let the chicken steam done. Strain the broth for the soup. (if you don’t have enough broth to make 4 ½ cups add water.) Set aside. When the chicken is cool enough cut or tear into bite size pieces. Set aside.
  2. In a soup pot add the olive oil, carrots, celery, onion and garlic. Saute for 5 minutes.
  3. Add the 4 ¼ cups chicken broth, 3 more chicken bullion cubes, bay leaves, parsley, herbs de provence, turmeric, black pepper and half n half. Simmer until veggies are tender about 12 minutes.
  4. While the veggies are simmering prepare the ROUX. In a small saucepan melt the butter with the olive oil. Add the flour and stir with a whisk until smooth. Add to the soup. Mix and heat through until simmering and the roux is all mixed in. Takes about 2 minutes. Adjust the seasoning with Fleur de sel and more pepper if you like.
  5. Serve the soup and pass the cheese!
  6. Serve with: We like to serve this with French Baguettes, cut open like a sandwich then broil with butter and a little garlic salt and fresh parmesan cheese!