creamy chicken and mushroom soup and a bit more...

I found this recipe the week on Damn Delicious and made it today with a few changes.  It is both delicious, as all of the cook's recipes are on this blog, and aromatic and it is one you must, must try.  Mmmm, what were my changes?  I...

• did not dice the chicken thighs, I cooked them in the soup much longer than the 15 minute time...simmering the thighs....and then I shredded them as I like that look and texture.
• added the garlic when all the vegetables were almost soft and then added fresh thyme and rosemary.
• added the cream when the chicken was shredded and then dumped in a bag baby spinach for additional color and vitamins.

Creamy Chicken and Mushroom Soup via Damn Delicious

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 6 servings

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!

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

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
• Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with parsley and rosemary, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.