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Best Creamy Chicken And Mushroom Soup

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately garnished with parsley and rosemary if desired.

This article and recipe adapted from this site

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