Creamy Chicken and Mushroom Soup

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!

Sorry, I know. Another mushroom recipe. Mushrooms are my favorite kind of vegetables and this is my sad attempt at eating “clean” for the new year of 2015.

Yes, eating clean as I slurp this amazingly cozy soup in 82 degree weather here in Southern California. And then dunking in some crusty garlic bread. You can’t forget that.

But then again, I did swap out the heavy cream for half and half. At least that’s something, right? Plus, there’s carrots and celery too. So yeah, definitely clean eating happening here as I drown myself in this epic creaminess.

Creamy Chicken and Mushroom Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

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!

4.84 stars (102 ratings)

Print Recipe

Creamy Chicken and Mushroom Soup

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

Directions:

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

Notes:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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