This divine soup meets all the expectations expected of a chicken soup. It's thick and creamy, and on top of all this - it takes only half an hour to make, from the start of preparation to serving! This amazingly cozy soup can re-fuel you instantly on those cold winter days. The goodness of mushrooms will linger in your taste buds long after you have finished slurping the soup down.
Ingredients for Creamy Chicken and Mushroom Soup:
Method of preparing the Creamy Chicken and Mushroom Soup:
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In a large stockpot or Dutch oven placed over medium heat, heat olive oil. Place chicken thighs seasoned with salt and pepper and cook for about 2-3 minutes, until golden. When done, set aside.
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Melt butter in the (now empty) stockpot or Dutch oven and add garlic, mushrooms, onion, carrots, and celery. Cook them for 3-4 minutes, stirring occasionally, until tender. Add thyme and stir for another 1 minute.
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Whisk in flour for about 1 minute, until mixture is lightly browned. Add chicken stock, bay leaf, and the chicken thighs from step 1. Whisk constantly for about 4-5 minutes, until thickened.
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Pour in Half and Half and stir for about 1-2 minutes, until heated through. You may want to add more Half and Half if the soup is too thick. Season with salt and pepper to taste.
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Serve straight away and garnish with optional toppings such as parsley and rosemary.
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