Comfort in a Bowl: A Creamy Chicken and Mushroom Soup

In autumn and winter, we love warm, rich, and comforting dishes. This chicken and mushroom soup is therefore perfect for the coming autumn.

Ingredients:

1/2 lb (227 g) of boneless, skinless chicken thighs, cut into 1-inch (2 cm) pieces

2 tablespoons (30 ml) of butter

1 tablespoon (15 ml) of olive oil

3 cloves of garlic, minced

1 container (227 gr) of cremini mushrooms, sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks of celery, diced

1/2 teaspoon (2.5 ml) of dried thyme

1/4 cup (60 ml) of all-purpose flour

4 cups (1 liter) of chicken broth

1/2 cup (125 ml) of 35% cream

2 tablespoons (30 ml) of chopped fresh parsley leaves

1 bay leaf

1 sprig of rosemary

Salt and black pepper

Preparation:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Season the chicken thighs with salt and pepper, to taste.

3. Add the chicken to the pot and cook until golden, about 2-3 minutes; set aside.

4. Melt the butter in the pot or Dutch oven over medium heat.

5. Add the garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the thyme until fragrant, about 1 minute.

7. Stir in the flour until slightly browned, about 1 minute.

8. Stir in the chicken broth, the bay leaf, and the chicken thighs, whisking.

9. Cook, whisking constantly, until the mixture slightly thickens, about 4-5 minutes.

10. Stir in the cream until heated through, about 1-2 minutes.

11. Season with salt and pepper to taste.

12. Garnish with parsley and rosemary, if desired.

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