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!