Silky One-Pot Creamy Mushroom and Chicken Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 16 ounces cremini mushrooms, sliced
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 5 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a 6-quart pot or Dutch oven, melt the butter with the olive oil over medium-high heat.

2. 2

   Season the chicken pieces with half the salt and pepper, add to the pot, and brown on all sides, about 5 minutes. Transfer to a plate.

   5:00 · Brown chicken
3. 3

   Add the mushrooms to the pot and cook, stirring occasionally, until golden and most of their liquid has evaporated, about 8 minutes.

   8:00 · Cook mushrooms
4. 4

   Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

   6:00 · Soften vegetables
5. 5

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook flour
7. 7

   Gradually pour in the chicken broth while whisking to prevent lumps, scraping up any browned bits from the bottom of the pot.

8. 8

   Return the browned chicken to the pot and add the thyme, bay leaf, and remaining salt and pepper. Bring to a boil, then reduce heat and simmer uncovered until the chicken is cooked through and the soup has thickened slightly, about 20 minutes.

   20:00 · Simmer soup
9. 9

   Remove the bay leaf and stir in the heavy cream. Simmer gently for 3 minutes to warm through without boiling.

   3:00 · Warm cream
10. 10

    Taste and adjust salt and pepper as needed, ladle into bowls, and garnish with chopped parsley before serving.