Chicken Soup

3 T olive oil

2 T butter, unsalted

1 onion, chopped

5 cloves garlic, minced finely

2 stalks celery, chopped

3 carrots, julienned diagonally

3 T flour

5 C good-quality chicken or vegetable stock (or more if needed)

1/3 C white wine

4 sprigs of parsley, chopped finely (reserve some for garnish)

2 sprigs thyme, chopped finely

1/2 tsp oregano

2 bay leaves

3 potatoes, peeled and cubed (or 1 1/2 C cooked shells or macaroni)

3-4 cups roast chicken, shredded

1/2 C cream

salt and pepper to taste

Put the butter and olive oil in a large saucepan, and gently sauté the onions for about 3 minutes. Add the garlic, celery and carrots, and cook for about ten minutes. Sprinkle the flour over the vegetables and cook for another five minutes or so. 

Add the stock and the wine and bring to a boil. Add the fresh herbs and chopped potatoes. Check the seasoning, and lower the heat and cook for about 15 minutes until the potatoes are tender. 

Add the shredded chicken to the soup and gently stir in the cream. Add the cooked pasta, instead of potatoes at this point, and warm through. Remove the bay leaves, garnish with some chopped parsley and serve promptly.