Name: Creamy Chicken and Mushroom Soup
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp. butter; 3 cloves garlic, minced; 8 oz. baby bella mushrooms, sliced; 1 yellow onion, chopped; 3 large carrots, sliced into 1/4" rounds; 2 stalks celery, chopped; 1 tbsp. fresh thyme leaves; 1/4 c. all-purpose flour; 4 c. low-sodium chicken broth; 1 c. milk; 1 c. basmati or jasmine rice; 2 boneless skinless chicken breasts

Step 1In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper.

Step 2Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

Step 3Adjust seasoning and serve.

Creamy Chicken and Mushroom Soup

Ingredients

Directions

Recipe Headquarters