Creamy Chicken and Mushroom Soup

• Meat

  • 8 oz Chicken thighs, boneless skinless

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 8 oz Cremini mushrooms
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1 sprig Rosemary
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Half and half

Found on damndelicious.net

Description

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

Directions

• 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.