Creamy Chicken and Mushroom Soup
A comforting and hearty soup combining tender chicken, earthy mushrooms, and a creamy broth, perfect for cozy days.
Ingredients
Protein
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Vegetables
- 8 ounces cremini mushrooms, thinly sliced
- 1 unit onion, diced
- 3 units carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Broth & Dairy
- 4 cups chicken stock
- ½ cup half and half
- ½ teaspoon dried thyme
Seasonings
- to taste Kosher salt and freshly ground black pepper
Fats & Thickeners
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
Herbs & Garnishes
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chicken and cook until browned; remove and set aside.
- Sauté onions, carrots, celery, and garlic until vegetables are tender.
- Stir in flour and cook for 1-2 minutes, then gradually add chicken stock, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Add cooked chicken and mushrooms; simmer for 15-20 minutes. Stir in half and half and cook until heated through.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
For a richer flavor, use homemade chicken stock and fresh herbs.