Creamy Chicken & Mushroom Soup

Aaaaahh, soup. The best part about this cold and dreary time of year. 

I'm so glad I've gotten over my pregnancy-induced mushroom phobia, because this soup is the very essence of warm, hearty, wintertime warm-you-up-from-the-inside goodness.

Creamy Chicken & Mushroom Soup

Adapted from damndelicious.net

Serves: 5-6

You'll need:

1 T olive oil

1/2 lb boneless, skinless chicken breasts or thighs, diced small

salt & pepper

2 T butter

3 cloves garlic, minced

8 ounces mushroom (cremini, white, or button), thinly sliced

1 onion, diced

3 carrots, peeled and diced

1/2 t dried thyme

1/4 c flour

4 c chicken stock or broth

1 bay leaf

1/2 c cream, half & half, or whole milk

2 T chopped fresh parsley

Heat the olive oil in a large stock pot or dutch oven over medium heat. Salt and pepper the chicken to taste, and sauté in the oil until cooked through, about 2-4 minutes. 

Remove from the pot and set aside.

Melt the butter in the stock pot over medium heat. Add the garlic, onion, mushrooms, and carrots and cook, stirring occasionally, until tender, 7-10 minutes. Stir in the thyme and cook until fragrant, about 1 minute more. Whisk in the flour and cook, whisking constantly, about 1 minute until lightly browned. Gradually whisk in the chicken stock and add the cooked chicken and bay leaf.

Cook, whisking occasionally, about 5 minutes until the soup has thickened slightly. Stir in the dairy product of your choice and salt and pepper to taste. Cook 1-2 minutes until heated through, and garnish with fresh parsley.