Creamy Chicken and Mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon olive oil 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunksKosher salt and freshly ground black pepper2 tablespoons unsalted butter 3 cloves garlic, minced8 ounces cremini mushrooms, thinly sliced1 onion, diced3 carrots, peeled and diced1/2 teaspoon dried thyme1/4 cup all-purpose flour4 cups chicken stock1 bay leaf1/2 cup half and half, or more, as needed*2 tablespoons chopped fresh parsley leaves1 sprig rosemary
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.
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.
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.
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 and rosemary, if desired.
Serving Size: Makes 6- 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KWRIG7.
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.
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.
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 and rosemary, if desired.
Serving Size: Makes 6- 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KWRIG7.
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 7.8 g
- Cholesterol: 33.8 mg
- Sodium: 712.1 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.5 g
- Protein: 7.5 g
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