Creamy Chicken And Mushroom Soup Recipe

step 1

• STEP 1.Heat olive oil in a large stockpot or dutch oven over medium heat.

step 2

• STEP 2.Season chicken thighs with salt and pepper, to taste.

step 3

• STEP 3.Add chicken to the stockpot and cook until golden, about 2-3 minutes set aside.

step 4

• STEP 4.Melt butter in the stockpot or dutch oven over medium heat.

step 5

• STEP 5.Add garlic, mushrooms, onion, carrots and celery.

step 6

• STEP 6.Cook, stirring occasionally, until tender, about 3-4 minutes.

step 7

• STEP 7.Stir in thyme until fragrant, about 1 minute.

step 8

• STEP 8.Whisk in flour until lightly browned, about 1 minute.

step 9

• STEP 9.Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

step 10

• STEP 10.Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste.

step 11

• STEP 11.If the soup is too thick, add more half and half as needed until desired consistency is reached.

step 12

• STEP 12.Serve immediately, garnished with parsley and rosemary.