Creamy Chicken Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  2 Celery(80g)
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  3 Garlic(9g)
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  4 tbsp Unsalted Butter
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  0.3 cup Flour, All-Purpose, White
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  4 cup Low Sodium Chicken Broth
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  1 cup Whole Milk
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  0.5 tsp ½ Teaspoon Sea Salt, Plus More To Taste
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tbsp 1 Tablespoon Minced Fresh Dill, Plus More For Garnish
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  3 cup Chicken Breast, Grilled
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  4 4 Green Onions, White And Green Parts, Chopped, For Garnish

Instructions

1. 1Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, and celery; cook 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
2. 2Add the garlic and cook over medium heat for 1 minute until fragrant.
3. 3Add the butter to the pot. Once bubbling, sprinkle in the flour and stir constantly for 1 minute until a thick paste forms.
4. 4Slowly pour in the chicken broth while stirring constantly to avoid lumps. Increase heat to medium-high and bring to a boil, then reduce to a simmer over medium-low heat. Cook for 5 minutes, stirring occasionally, until the soup thickens and vegetables are tender.
5. 5Stir in the milk, the cooked chicken, and the grated Parmesan. Simmer over medium-low heat for 3 minutes until the chicken is warmed through and the cheese is fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Reheat individual portions in a saucepan over medium heat for 4–5 minutes, stirring occasionally, until warmed through to 165°F.