Velvety creamy mushroom soup! So cozy, comforting, hearty. A 30 min recipe, truly weeknight-dinner worthy!
4.9 stars (156 ratings)
Ingredients
8ouncesboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil
2tablespoonsunsalted butter
8ouncescremini mushrooms, thinly sliced
1onion, diced
3carrots, peeled and diced
2ribscelery, diced
3clovesgarlic, minced
½teaspoondried thyme
¼cupall-purpose flour
4cupschicken stock
1bay leaf
½cuphalf and half, or more, as needed*
2tablespoonschopped fresh parsley leaves
Instructions
Season chicken thighs with salt and pepper, to taste.
Heat olive oil in a large stockpot or Dutch oven over medium heat. 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 mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, bay leaf and chicken, and cook, stirring 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, 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.