Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup
If you aren't making creamy soups when the weather cools down, you're missing the point of autumn.
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 8 oz. baby bella mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 large carrots, sliced into ¼" rounds
  • 2 stalks celery, chopped
  • 1 tbsp. fresh thyme leaves
  • ¼ c. all-purpose flour
  • 4 c. low-sodium chicken broth
  • 1 c. milk
  • 1 c. basmati or jasmine rice
  • 2 boneless skinless chicken breasts
  1. In 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.
  2. Add 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.
  3. Adjust seasoning and serve.




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