Name: Velvety Creamy Chicken and Mushroom Comfort Soup
Ingredients: 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

Description

Welcome, food lovers! Today, we’re diving into a heartwarming and velvety dish perfect for chilly days. Get ready to indulge in the rich and creamy flavors of this comforting Chicken and Mushroom Soup. Whether you’re cooking for your family or just for yourself, this recipe is sure to bring warmth to your table and a smile to your face.

Ingredients

Scale

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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Instructions

Season the Chicken: Season the chicken thighs with salt and pepper to taste. This step ensures the chicken is flavorful from the very beginning.
Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and cook until golden, about 2-3 minutes. Remove and set aside. This step sears the chicken, locking in the juices.
Sauté the Vegetables: In the same pot, melt the butter over medium heat. Add mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add Garlic and Thyme: Stir in garlic and thyme, cooking until fragrant, about 1 minute. The aromatics will start to release their full flavors here.
Thicken the Soup: Whisk in the flour and cook until lightly browned, about 1 minute. This step creates a roux, which thickens the broth.
Add the Stock and Chicken: Gradually stir in chicken stock, bay leaf, and the cooked chicken, cooking and stirring constantly until slightly thickened, about 4-5 minutes.
Finish with Cream: Stir in half and half and heat through, about 1-2 minutes. Season with salt and pepper to taste. If the soup is too thick, add more half and half until the desired consistency is reached.
Serve: Serve immediately, garnished with chopped fresh parsley. Enjoy your bowl of comfort!

Notes

Preheat the Pot: Before adding your chicken to the pot, make sure the oil is properly heated. This will help the chicken sear nicely, giving it a beautiful golden-brown color.
Don’t Rush the Vegetables: Take your time when sautéing the vegetables to ensure they become tender and caramelized. This step adds depth to the flavor of the soup.