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Creamy Chicken and Mushroom Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 Tbsp. olive oil
  • 8 oz. boneless, skinless chicken thighs cut into 1-inch chunks
  • 2 Tbsp. unsalted butter
  • 3 cloves garlic minced
  • 8 oz. cremini mushrooms thinly sliced
  • 1 medium onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1/2 tsp. 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 Tbsp. chopped fresh parsley leaves
  • 1 sprig rosemary

Instructions
 

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add chicken to the stockpot and season with salt and pepper. Cook until lightly browned, about 2-3 minutes; set aside.
  • Melt butter in the stockpot over medium heat. Add mushrooms, onion, carrots and celery and cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in thyme and garlic and cook until fragrant, about 1 minute.
  • Stir in flour and cook until lightly browned, about 1 minute. Whisk in chicken stock and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  • Add bay leaf and chicken thighs, and stir in half and half.
  • Bring to a simmer and cook until heated through.
  • Remove bay leaf before serving.
  • Garnish with parsley and rosemary.
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