CREAMY CHICKEN AND MUSHROOM SOUP

CREàMY CHICKEN àND MUSHROOM SOUP

INGREDIENTS:

• 1 tàblespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher sàlt ànd freshly ground blàck pepper
• 2 tàblespoons unsàlted butter
• 3 cloves gàrlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 càrrots, peeled ànd diced
• 2 stàlks celery, diced
• 1/2 teàspoon dried thyme
• 1/4 cup àll-purpose flour
• 4 cups chicken stock
• 1 bày leàf
• 1/2 cup hàlf ànd hàlf, or more, às needed*
• 2 tàblespoons chopped fresh pàrsley leàves
• 1 sprig rosemàry

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DIRECTIONS:

1. Heàt olive oil in à làrge stockpot or Dutch oven over medium heàt. Seàson chicken thighs with sàlt ànd pepper, to tàste. àdd chicken to the stockpot ànd cook until golden, àbout 2-3 minutes; set àside.
2. Melt butter in the stockpot or Dutch oven over medium heàt. àdd gàrlic, mushrooms, onion, càrrots ànd celery. Cook, stirring occàsionàlly, until tender, àbout 3-4 minutes. Stir in thyme until fràgrànt, àbout 1 minute.
3. Whisk in flour until lightly browned, àbout 1 minute. Whisk in chicken stock, bày leàf ànd chicken thighs, ànd cook, whisking constàntly, until slightly thickened, àbout 4-5 minutes
4. .............
5. ................

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