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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CREAMY CHICKEN & MUSHROOM SOUP Recipe

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This recipe for CREAMY CHICKEN & MUSHROOM SOUP is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1" chunks
Salt and pepper
2 tablespoons butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, sliced
1/2 teaspoon thyme
1/4 cup flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half
1 teaspoon parsley
Directions:
Directions:
Heat olive oil in a dutch oven over medium heat. Season chicken thighs with salt and pepper to taste. Add chicken to the pot, and cook until golden - about 2 to 3 minutes. Set aside.

Melt butter in the dutch oven over medium heat. Add garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender - about 3 to 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. Cook, whisking constantly, until slightly thickened, about 4 to 5 minutes.

Stir in half and half until heated through (1 to 2 minutes). Season with salt and pepper to taste. If the soup is too thick, add more half and half.

 

 

 

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