Description
A rich and comforting soup featuring seared chicken and earthy mushrooms in a naturally thickened, creamy broth.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cubed
- 1 lb cremini mushrooms, sliced
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 cup heavy cream (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the chicken cubes on all sides until golden, then remove them and set aside.
- In the same pot, melt butter and add sliced mushrooms. Sauté until they are browned and their moisture has evaporated.
- Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften.
- Stir in the minced garlic and thyme, cooking for 60 seconds. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste.
- Gradually pour in the chicken stock, stirring to scrape up any brown bits from the bottom of the pot.
- Return the browned chicken to the pot and bring the mixture to a boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in heavy cream if using, and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American