Ingredients:
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half-and-half, plus more, as needed
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1 sprig fresh rosemary, for garnish, optional
Directions:
1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Add the chicken to the stockpot, and cook until golden, 2 to 3 minutes; set aside.
2. Melt the butter in the stockpot or Dutch oven over medium heat. Add the garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme until fragrant, about 1 minute.
3. Whisk in the flour until lightly browned, about 1 minute. Whisk in the chicken stock, bay leaf, and chicken thighs, and cook, whisking constantly, until slightly thickened, 4 to 5 minutes.
4. Stir in the half-and-half until heated through, 1 to 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.
5. Serve immediately, garnished with parsley and rosemary, if desired.
1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Add the chicken to the stockpot, and cook until golden, 2 to 3 minutes; set aside.
2. Melt the butter in the stockpot or Dutch oven over medium heat. Add the garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme until fragrant, about 1 minute.
3. Whisk in the flour until lightly browned, about 1 minute. Whisk in the chicken stock, bay leaf, and chicken thighs, and cook, whisking constantly, until slightly thickened, 4 to 5 minutes.
4. Stir in the half-and-half until heated through, 1 to 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.
5. Serve immediately, garnished with parsley and rosemary, if desired.
Serves 6
