The Best CREAMY CHICKEN AND MUSHROOM SOUP

INGREDIENTS:

• 1 tablespoon olive oil
• eight oz boneless, skinless hen thighs, cut into 1-inch chunks
• Kosher salt and freshly floor black pepper
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/four cup all-purpose flour
• 4 cups hen stock
• 1 bay leaf
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• three carrots, peeled and diced
• 1/2 cup 1/2 and half, or greater, as wished*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

DIRECTIONS:

1. Heat olive oil in a big stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add fowl to the stockpot and prepare dinner until golden, about 2-three mins; set aside.
2. Melt butter within the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring every now and then, till tender, about 3-4 mins. Stir in thyme until fragrant, approximately 1 minute.
3. Whisk in flour till lightly browned, approximately 1 minute. Whisk in chook inventory, bay leaf and fowl thighs, and prepare dinner, whisking continuously, until slightly thickened, approximately 4-five mins.
4. Stir in half of and half until heated thru, about 1-2 mins; season with salt and pepper, to taste. If the soup is simply too thick, add more 1/2 and half as wished till preferred consistency is reached.
5. Serve at once, garnished with parsley and rosemary, if desired.

NOTES:

• *Half and half is equal parts of entire milk and cream. For 1 cup half of and 1/2, you can substitute 3/four cup complete milk + 1/four cup heavy cream or 2/3 cup skim or low-fat milk + 1/three cup heavy cream.
• Source : https://damndelicious.net/2015/01/10/creamy-chicken-mushroom-soup/

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