Description
A comforting and creamy chicken soup made with tender shredded chicken, fresh vegetables, and a rich, velvety broth.
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until they begin to soften, about 6-8 minutes.
- Add the sliced mushrooms and cook until they have released their liquid and started to brown, about 5-7 minutes more.
- Stir in the minced garlic and cook for one minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Add the shredded chicken, dried thyme, and the bay leaf.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it gently simmer for 20 minutes to allow the flavors to meld.
- Remove the bay leaf.
- Stir in the heavy cream and fresh parsley.
- Heat through gently, but do not allow the soup to boil after adding the cream.
- Season generously with salt and pepper to taste before serving.
Notes
- For a thicker soup, you can add a little more flour or reduce the amount of chicken broth.
- If you don’t have fresh parsley, you can use dried parsley, but use less (about 1 teaspoon).
- Ensure the soup does not boil after adding the cream to prevent it from separating.