Prep The Chicken: Start by seasoning the chicken breasts with salt and pepper. In a large soup pot over medium heat, heat 1 tablespoon of olive oil and brown the chicken on both sides. Once golden, remove the chicken from the pot and set it aside.
Saute The Aromatics: In the same pot, add another tablespoon of olive oil. Sauté the chopped onions, carrots, and celery until tender and fragrant. This aromatic trio forms the flavorful base of our soup.
Create The Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to create a roux. This will thicken the soup and give it that luscious, velvety texture we aim for.
Combine Ingredients: Gradually whisk in the chicken broth and milk, ensuring no lumps from the roux. Add the dried thyme and rosemary for an aromatic boost.
Simmer And Blend: Slice the browned chicken into bite-sized pieces and add it to the pot. Allow the soup to simmer for 20-25 minutes, allowing the flavors to meld. Once cooked, use a blender or immersion blender to puree the soup until smooth.
Season To Perfection: Taste the soup and adjust the seasoning as needed. At this stage, a dash of salt and pepper can elevate the flavors to perfection.
Serve And Enjoy: Ladle the velvety soup into bowls, garnish with fresh parsley, and savor the comforting warmth. Pair it with crusty bread or crackers for a truly satisfying meal.
