Creamy Chicken and Mushroom Soup
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(162)
Ingredients
6 servings
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Season chicken thighs with salt and pepper, to taste.
Step 2
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.
Step 3
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.
Step 4
Stir in garlic and thyme until fragrant, about 1 minute.
Step 5
Whisk in flour until lightly browned, about 1 minute.
Step 6
Stir in chicken stock, bay leaf, and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
Step 7
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.
Step 8
Serve immediately, garnished with parsley, if desired.
Step 9
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Chef's 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.
