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
1/2 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.

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