Creamy Chicken Mushroom Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut onion, carrots, and celery into 1/4-inch dice; set aside in a medium bowl. Slice mushrooms, finely chop thyme and rosemary, and set them aside in another bowl. (Pro Tip: To save a step, buy pre-sliced mushrooms.)

Step 2

Heat oil in a Dutch oven over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until meat is golden on underside and releases easily from pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it's OK if chicken isn't completely cooked through). Transfer to a cutting board, and set aside. (Pro Tip: Browning the chicken on its own and then adding it to the soup doesn't take much time and adds a richer flavor.)

Step 3

Add oil, onion, carrot, celery, salt, and pepper to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6-9 minutes. Add garlic to vegetables and cook until fragrant, 30 seconds.

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