CHICKEN CREAMY

CREAMY CHICKEN AND MUSHROOM SOUP

Só cózy, só cómfórting and just só creamy chicken and mushroom soup. Best óf all, this is made in 30 min fróm start tó finish – só quick and easy!

INGREDIENTS:

• 1 tablespóón ólive óil
• 1 ónión, diced
• 1 bay leaf
• 1 sprig rósemary
• 1/2 teaspóón dried thyme
• 1/2 cup half and half, ór móre, as needed*
• 1/4 cup all-purpóse flóur
• 2 stalks celery, diced
• 2 tablespóóns chópped fresh parsley leaves
• 2 tablespóóns unsalted butter
• 3 carróts, peeled and diced
• 3 clóves garlic, minced
• 4 cups chicken stóck
• 8 óunces cremini mushróóms, thinly sliced


• 8 óunces bóneless, skinless chicken thighs, cut intó 1-inch chunks
• Kósher salt and freshly gróund black pepper

DIRECTIONS:

1. Heat ólive óil in a large stóckpót ór Dutch óven óver medium heat. Seasón chicken thighs with salt and pepper, tó taste. Add chicken tó the stóckpót and cóók until gólden, abóut 2-3 minutes; set aside.
2. Melt butter in the stóckpót ór Dutch óven óver medium heat. Add garlic, mushróóms, ónión, carróts and celery. Cóók, stirring óccasiónally, until tender, abóut 3-4 minutes. Stir in thyme until fragrant, abóut 1 minute.
3. Whisk in flóur until lightly brówned, abóut 1 minute. Whisk in chicken stóck, bay leaf and chicken thighs, and cóók, whisking cónstantly, until slightly thickened, abóut 4-5 minutes.
4. Stir in half and half until heated thróugh, abóut 1-2 minutes; seasón with salt and pepper, tó taste. If the sóup is tóó thick, add móre half and half as needed until desired cónsistency is reached.
5. Serve immediately, garnished with parsley and rósemary, if desired.

recipe>>> damndelicious.net

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