Winter is the perfect time to try your hand at some new soup ideas. This cozy dish is a classic comfort food, and only takes 30 minutes from start to finish.
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken things, cut into 1-inch cubes
- Kosher salt and 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
Step 1: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste while the olive oil heats. Then, add chicken to the stockpot and cook until golden, about 2-3 minutes. Set aside once golden.
Step 2: Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook until tender, stirring occasionally for about 3-4 minutes. Stir in thyme until scented, about 1 minute.
Step 3: Whisk in flour until lightly browned. Then, whisk in chicken stock, bay leaf and chicken thighs. Cook until slightly thickened, whisking continuously for about 4-5 minutes.
Step 4: Add half and half and stir until heated through. Then season with salt and pepper, to taste. If the soup is too thick, add more half and half until the desired consistency is reached.
Step 5: Serve immediately, garnished with parsley and rosemary, if desired.
This recipe is best enjoyed on a cold, winter day. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.