Creamy Chicken and Mushroom Soup
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By Raven Diver
Creamy Chicken and Mushroom Soup
5 steps
Prep:30minCook:30min
Nice, creamy soup that works well as a light lunch or dinner.
Updated at: Thu, 17 Aug 2023 13:06:04 GMT
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
5
Low
Nutrition per serving
Calories175.9 kcal (9%)
Total Fat9.2 g (13%)
Carbs12.8 g (5%)
Sugars4.7 g (5%)
Protein10.9 g (22%)
Sodium330 mg (16%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonolive oil
8 ouncesboneless skinless chicken thighs
cut into 1-inch chunks
kosher salt
freshly ground black pepper
2 tablespoonsunsalted butter
3cloves garlic
minced
8 ouncescremini mushrooms
thinly sliced
1onion
diced
3carrots
peeled and diced
2stalks celery
diced
½ teaspoondried thyme
¼ cupall-purpose flour
4 cupschicken stock
1bay leaf
½ cuphalf and half
or more, as needed
2 tablespoonsfresh parsley leaves
chopped
1 sprigrosemary
Instructions
Step 1
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.
Step 2
Melt butter in the stockpot or Dutch oven 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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately, garnished with parsley and rosemary, if desired.
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