It’s midwinter in Vermont, and the forecast is calling for more snow, and more frosty temperatures. Spring is nearly in sight, but we’re still reaching for cozy comforts like flannel blankets, fuzzy slippers, and soups to warm us through. This creamy chicken and mushroom soup comes together in about 30 minutes, making it an easy, nourishing meal to make on a wintry weeknight.
- 1 Tbsp. olive oil
- 8 oz. boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 Tbsp. tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 oz. cremini mushrooms, thinly sliced
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 tsp. dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half, or more, as needed
- 2 Tbsp. chopped fresh parsley leaves
- 1 sprig rosemary
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add chicken to the stockpot and season with salt and pepper. Cook until lightly browned, about 2-3 minutes; set aside.
- Melt butter in the stockpot over medium heat. Add mushrooms, onion, carrots and celery and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in thyme and garlic and cook until fragrant, about 1 minute.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in chicken stock and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
- Add bay leaf and chicken thighs, and stir in half and half until heated through, about 1-2 minutes. If the soup is too thick, add more half and half or broth until you reach your desired consistency. Season with salt and pepper, to taste.
- Remove bay leaf and serve the soup garnished with parsley and rosemary and paired with warm crusty bread for dipping. .