Over medium heat, melt butter. Add in onions and all the seasonings (Garlic, Thyme, Bay Leaf, Turmeric, 1/2 tsp of Salt), stir to combine. Cook until they are soft and translucent about 5 minutes.Note: If you don’t want your soup to have a yellowish tint, you can omit the turmeric.
Sprinkle in flour.
Stir to combine.
Add in chicken stock and stir to make sure the flour is fully combined, scraping up any bits stuck to the bottom of the pan. Bring up to a high simmer for 15 minutes.
You can keep the broth of the soup this consistency or make it thicker. I made mine thicker because I was looking for a heavy soup for my bread bowl. If you like the lighter version, just skip to the step where you take out the bay leaves and garlic.To make the soup thicker you can add in a slurry. A slurry is a mixture of flour and hot stock. This will allow you to thicken up the soup without cream. It’s important to use hot stock from your soup pot so that you can break down the flour and whisk out the lumps before adding it to your large soup pot. Trust me, do not add flour directly into your soup, you’ll be chasing flour lumps around and it’ll make you very frustrated..I did it the hard way so that you don’t have to.In a separate bowl whisk together 4 TBSP of flour with a cup or so of hot stock from your soup pot, you may need more as it thickens up. It should look like this once it’s all combined and the flour lumps are gone.
Add the slurry into your soup pot and stir to combine.
At this point, remove the bay leaves and smashed garlic! You don’t want anyone to eat a bay leaf, it will harm the inside of their throat.I forgot to do it before adding in the chicken and vegetables but it’s so much easier this before you add those two things in.
Now add in your chicken and vegetables.
Stir to combine and cook for 15-20 minutes. Season with 1 tsp of salt and pepper.