Creamy chicken and mushroom soup

soup chicken

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

Serves: 6

Ingredients

  • 1 tbsp olive oil

  • 250 g boneless, skinless chicken thighs, cut into 2 cm cubes

  • Salt and pepper

  • 2 tbsp unsalted butter

  • 3 cloves garlic, minced

  • 250 g cremini mushrooms, thinly sliced

  • 1 onion, diced

  • 3 carrots, peeled and diced

  • 2 stalks celery, diced

  • 1/2 tsp dried thyme

  • 1/4 cup all-purpose flour

  • 1 l chicken stock

  • 1 bay leaf

  • 1/2 cup half and half, or more, as needed*

  • 2 tbsp chopped fresh parsley leaves

  • 1 sprig rosemary

Directions

  • 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 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.

  • 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.

  • Serve immediately, garnished with parsley and rosemary, if desired.