The night of the one game wild-care match-up, we enjoyed some delicious Creamy Chicken and Mushroom Soup. I'm always on the prowl for new soup recipes to add to my Souper Sunday collection and this one was a winner.
I found this recipe on Damn Delicious and adapted it a bit. If you are looking for something on the healthier side that's easy to make, this is your soup! Enjoy!
Creamy Chicken and Mushroom Soup
1 T. olive oil
1/2 rotisserie chicken, cut into pieces
salt and ground pepper
2 T. unsalted butter
1 1/2 t. minced garlic (found in a jar)
8 ounces mushrooms, thinly sliced
1/2 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 t. dried thyme
1/4 c. all-purpose flour
4 c. chicken stock
1 bay leaf
1/2 c. half and half
Melt butter in stock pot over medium heat. Add garlic, mushrooms, onions, carrots and celery. Cook, stirring occasionally, for 3-4 minutes or until tender. Stir in thyme.
Whisk in flour until lightly browned. About one minute. Whisk in chicken stock, bay leaf, and chicken. Cook stirring constantly until slightly thickened 4-5 minutes.
Let simmer for 20-30 minutes until all vegetables are cooked. Add half and half and heat through. Add salt and pepper to taste.
