From Damn Delicious
Source: https://damndelicious.net/2015/01/10/creamy-chicken-mushroom-soup/
Ingredients
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half, or more, as needed
- 2 tablespoons chopped fresh parsley leaves (optional)
Instructions
- Season chicken thighs with salt and pepper. Sear in olive oil until golden; set aside.
- In the same pot, melt butter and sauté mushrooms, onion, carrots, and celery until tender.
- Add garlic and thyme; cook until fragrant.
- Stir in flour and cook briefly.
- Add chicken stock, bay leaf, and chicken. Simmer until thickened.
- Mix in half and half; season with salt and pepper.
- Adjust consistency with more half and half, if needed.
- Serve hot, garnished with parsley if desired.
