Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fresh mushrooms (cremini or button), sliced
- 1 medium yellow onion, finely diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the sliced mushrooms to the pot. Cook for another 5 to 7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned a beautiful golden brown.
- Stir in the minced garlic and dried thyme. Cook for just one minute until you can smell the delicious aroma.
- Sprinkle the flour over the vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. This will help thicken your soup perfectly.
- Slowly pour in the chicken broth while whisking or stirring constantly. Make sure to scrape the bottom of the pot to release any flavorful browned bits.
- Bring the mixture to a gentle boil, then turn the heat down to low. Let it simmer for about 15 minutes to allow the vegetables to become tender.
- Stir the cooked chicken back into the pot along with any juices from the plate.
- Pour in the heavy cream and stir well. Let the soup heat through for another 2 or 3 minutes, but do not let it reach a rolling boil again.
- Taste the soup and add salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.
- Cook Time: Less than an hour