Mushroom and Chicken Soup
I love soup! It’s perfect right now with the weather like it has been but the truth is, I love soup anytime of the year! My husband makes the best soup ever and maybe that’s part of the reason because it reminds me of him.
Who out there, loves to cuddle up in a warm blanket with a bowl of soup and a warm piece of bread?? To me, that’s heaven! This soup is a little piece of heaven in a bowl and it will put a smile on your face.
Ingredients: Click to print
2 to 3 cups rotisserie chicken, cut into chunks
salt and pepper, to taste
3 Tablespoons butter
3 cloves garlic. minced
1 small carton of fresh mushrooms
1 onion, diced
1 1/2 cups carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon thyme
1/4 cup flour
4 cups chicken stock
1/2 cup half and half
2 Tablespoons chopped fresh parsley
- Melt butter in a large pot on medium heat. Add the garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender. Stir in the thyme and cook about 1 minute more.
- Whisk in the flour until lightly browned, about 1 minute. Whisk in the chicken stock and the chunks of chicken and cook, whisking constantly, until it thickened slightly.
- Mix in the half and half until it’s heated through and season with salt and pepper, to taste. If the soup is too thick for you add a little more half and a half until it is just right for you!