Step 1

Add the olive oil to a large stockpot set over medium heat

Step 2

Once the oil is glistening, add the onions, carrots and celery and cook until the carrots and celery are beginning to soften, about 8-10 minutes

Step 3

Add the garlic and cook until fragrant, about 1 minute longer

Step 4

Add the butter to the pan

Step 5

Once the butter is bubbling, sprinkle in the flour and stir until a thick paste is formed, cooking for about 1 minute

Step 6

Slowly add the chicken stock, stirring and bring to a boil over high heat

Step 7

As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes

Step 8

Add the milk, salt, pepper, dill, chicken and Parmesan cheese, stir to combine

Step 9

Let simmer for a few minutes longer until the chicken is warmed through and the parmesan is fully incorporated

Step 10

Serve the soup topped with green onions, extra Parmesan if desired.NOTE: This soup will keep well in the fridge for a few days and you can definitely freeze it if you’d like to! It’ll keep in the freezer for up to three months

Step 11

Simply thaw it out in the fridge and gently warm it in a pot on the stove stirring often so that the broth doesn’t separate