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Creamy Chicken and Mushroom Soup Recipe

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This recipe for Creamy Chicken and Mushroom Soup is from Mignella Family Recipes, 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 Tbsp olive oil
8 ounces boneless, skinless chicken cut into 1 inch chunks (I use rotisserie)
Kosher Salt and freshly ground pepper
2 Tbsp butter
3 cloves garlic, minced
8 oz Cremini mushrooms thinly sliced
1 onion diced
3 carrots, peeled and diced
1 Tbsp dried celery
½ tsp dried thyme
¼ cup all purpose flour
4 cups chicken stock
1 bay leaf
½ cup half and half or more as needed
2 tbsp. chopped fresh parsley leaves
1 spring rosemary
Directions:
Directions:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes, set aside.

2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, and carrots. Cook, stirring occasionally, until tender about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3.Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken and cook stirring constantly, until slightly thickened about 4-5 minutes.

4. Stir in half and half until heated through, about 1-2 minutes, season with salt and pepper to taste. If soup is too thick, add more half and half as needed until desired consistency is reached.

5. Garnish with parsley and rosemary.

 

 

 

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