Creamy Chicken and Mushroom Soup

 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 6 servings

 

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

Ingredients

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
• Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with parsley and rosemary, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

 

 

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