Creamy Chicken and Mushroom Soup

5 steps

Prep:30minCook:30min

Nice, creamy soup that works well as a light lunch or dinner.

Updated at: Thu, 17 Aug 2023 13:06:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories174.4 kcal (9%)

Total Fat9 g (13%)

Carbs12.9 g (5%)

Sugars4.7 g (5%)

Protein10.9 g (22%)

Sodium330 mg (16%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonolive oil

8 ouncesboneless skinless chicken thighs

cut into 1-inch chunks

kosher salt

freshly ground black pepper

2 tablespoonsunsalted butter

3cloves garlic

minced

8 ouncescremini mushrooms

½ teaspoondried thyme

¼ cupall-purpose flour

4 cupschicken stock

1bay leaf

½ cuphalf and half

or more, as needed

2 tablespoonsfresh parsley leaves

chopped

1 sprigrosemary

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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