Saturday, December 17, 2016

Creamy Chicken and Mushroom Soup

Another find on pinterest that was a hit here. I had my doubts that Bob would like it since he doesn't generally like creamy soups but he really liked it, Sarah really liked it. I think I'll be making this one again. Actually maybe next week.

Creamy Chicken and Mushroom Soup
serves 6

1 Tbsp olive oil
8 oz boneless, skinless chicken thighs cut into 1-inch chunks
salt & pepper
2 Tbsp butter
3 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp thyme
1/4 c flour
4 c chicken stock
1 bay leaf
1/2 c half and half

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 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.

Note: you can also use already cooked chicken. Cut or shred your chicken into bite size pieces, skip the first step and add the chicken where noted.

Recipe from Damn Delicious.

No comments:

Post a Comment