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A velvety, creamy chicken mushroom soup that’s cozy, comforting, and hearty. Ready in 30 minutes, making it a perfect weeknight dinner.

Ingredients

Scale
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 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

Instructions

  1. Season chicken thighs with kosher salt and freshly ground black pepper.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat; add chicken and cook until golden, about 2–3 minutes; transfer chicken to a plate and set aside.
  3. Melt butter in the same pot over medium heat.
  4. Add cremini mushrooms, diced onion, diced carrots, and diced celery; cook, stirring occasionally, until vegetables are tender and mushrooms release their juices, about 3–4 minutes.
  5. Add minced garlic and dried thyme; cook until fragrant, about 1 minute.
  6. Sprinkle all-purpose flour over the vegetables and stir constantly until lightly browned, about 1 minute, to form a roux.
  7. Slowly whisk in chicken stock, add the bay leaf, and return the browned chicken to the pot.
  8. Simmer, stirring often, until slightly thickened and the chicken is cooked through, about 4–5 minutes.
  9. Remove and discard the bay leaf.
  10. Stir in half-and-half and warm through, about 1–2 minutes; season with salt and pepper to taste and thin with extra half-and-half or stock if needed.
  11. Serve immediately, garnished with chopped fresh parsley, if desired.

Notes

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream., Save prep time by swapping raw chicken thighs for shredded rotisserie chicken; add it near the end to warm through., Use a good-quality chicken stock; homemade or low-sodium varieties are best., Heavy cream can be used instead of half and half for a richer, thicker soup., Leafy greens like spinach, kale, swiss chard, or arugula can be stirred in at the end to add nutrition., Serve with crusty bread for dipping., Freeze without dairy to prevent separation; add half and half or cream after reheating., To maintain soup consistency when reheating, loosen with stock, water, or more half and half if needed.

Nutrition

Find it online: https://mamapantry.com/creamy-chicken-and-mushroom-soup/