CREAMY CHICKEN AND MUSHROOM SOUP

So cozy, so comfortìng and just so creamy. Best of all, thìs ìs made ìn 30 mìn from start to fìnìsh – so quìck and easy!

INGREDIENTS:

• 1 tablespoon olìve oìl
• 8 ounces boneless, skìnless chìcken thìghs, cut ìnto 1-ìnch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlìc, mìnced
• 8 ounces cremìnì mushrooms, thìnly slìced
• 1 onìon, dìced
• 3 carrots, peeled and dìced
• 2 stalks celery, dìced
• 1/2 teaspoon drìed thyme
• 1/4 cup all-purpose flour
• 4 cups chìcken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprìg rosemary

DIRECTIONS:

1. Heat olìve oìl ìn a large stockpot or Dutch oven over medìum heat. Season chìcken thìghs wìth salt and pepper, to taste. Add chìcken to the stockpot and cook untìl golden, about 2-3 mìnutes; set asìde.
2. Melt butter ìn the stockpot or Dutch oven over medìum heat. Add garlìc, mushrooms, onìon, carrots and celery. Cook, stìrrìng occasìonally, untìl tender, about 3-4 mìnutes. Stìr ìn thyme untìl fragrant, about 1 mìnute.
3. Whìsk ìn flour untìl lìghtly browned, about 1 mìnute. Whìsk ìn chìcken stock, bay leaf and chìcken thìghs, and cook, whìskìng constantly, untìl slìghtly thìckened, about 4-5 mìnutes.
4. Stìr ìn half and half untìl heated through, about 1-2 mìnutes; season wìth salt and pepper, to taste. ìf the soup ìs too thìck, add more half and half as needed untìl desìred consìstency ìs reached.
5. Serve ìmmedìately, garnìshed wìth parsley and rosemary, ìf desìred.
6. .....
7. get full recipe >> https://damndelicious.net/2015/01/10/creamy-chicken-mushroom-soup/

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