This easy creamy chicken and mushroom soup recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
CREAMY CHICKEN AND MUSHROOM SOUP
This easy creamy chicken and mushroom soup recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- tablespoon olive oil
- ounces boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- tablespoons unsalted butter
- cloves garlic minced
- ounces cremini mushrooms thinly sliced
- onion diced
- carrots peeled and diced
- stalks celery diced
- /2 teaspoon dried thyme
- /4 cup all-purpose flour
- cups chicken stock
- bay leaf
- /2 cup half and half or more, as needed*
- tablespoons chopped fresh parsley leaves
- sprig rosemary
Instructions
- 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.
- Source- damndelicious .net
Tips for the Best CREAMY CHICKEN AND MUSHROOM SOUP
- Pre-heat & Prep: Always gather all ingredients before cooking creamy chicken and mushroom soup.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.