CREAMY CHICKEN AND MUSHROOM SOUP

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

Sorry, I know. Another mushroom recipe. Mushrooms are my favorite kind of vegetables and this is my sad attempt at eating “clean” for the new year of 2015.

Yes, eating clean as I slurp this amazingly cozy soup in 82 degree weather here in Southern California. And then dunking in some crusty garlic bread. You can’t forget that.

But then again, I did swap out the heavy cream for half and half. At least that’s something, right? Plus, there’s carrots and celery too. So yeah, definitely clean eating happening here as I drown myself in this epic creaminess.

CREAMY CHICKEN AND MUSHROOM SOUP

yield : 6 SERVINGS

prep time : 15 MINUTES

cook time : 15 MINUTES

total time : 30 MINUTES

INGREDIENTS

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon 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 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

INSTRUCTIONS

Get the full instruction @damndelicious.net

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