Velvety Smooth Cream Of Chicken Soup - cooking recipe

Ingredients

6 tablespoons butter
1 cup yellow onion, chopped
1 cup carrot, thinly sliced and chopped
2 stalks celery, chopped
1/2 cup flour, all purpose
6 cups chicken stock, reduced sodium
3/4 teaspoon salt, to taste
1/8 teaspoon ground white pepper
2 cups cooked chicken, diced
1/2 cup half-and-half

Preparation

In a large soup pot over medium heat, melt the butter.
Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
Stir in flour and blend. Continue stirring for a minute, careful not to burn.
Increase heat to medium-high.
Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
Taste test and season with salt and white pepper.
Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
Ladle into bowl and serve.