Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon minced fresh dill, plus more for garnish
- 3 cups shredded cooked chicken
- ⅓ cup freshly grated Parmesan cheese, plus more for garnish
- 4 green onions, white and green parts, chopped, for garnish
Instructions
- Heat the olive oil in a large stockpot set over medium heat. Once the oil is glistening, add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are beginning to soften, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Add the butter to the pot. Once the butter is bubbling, sprinkle in the flour and stir until a thick paste forms. Cook for about 1 minute. Slowly add the chicken stock, stirring constantly, and bring to a boil over high heat. As soon as the soup is boiling, reduce the heat to a simmer and cook until the vegetables are tender, and the soup has thickened, about 5 more minutes.
- Add the milk, salt, pepper, dill, chicken, and Parmesan cheese, and stir to combine. Simmer until the chicken is warmed through and the Parmesan is fully incorporated, about 3 more minutes. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.