Creamy Chicken and Mushroom Soup
This creamy chicken and mushroom soup is a great fall or winter meal.
Ingredients
- 1 cup chopped celery
- 4 garlic cloves
- 1 yellow onion
- 1 lb. boneless skinless chicken breast
- ½ lb. portabella mushroom
- 4 cups chicken broth
- 2 cups heavy whipping cream
- ¼ cup arrowroot starch
- 1 bundle leek leaves
- 3 twigs of thyme
- 1 bay leaf
- Olive oil for cooking
Instructions
- To a large pot, add enough olive oil to sauté the veggies and chicken.
- Add the onion and sauté for 2-3 minutes.
- Then, add the minced garlic. Cook until fragrant.
- Next, add the chicken. Cook until the chicken is brown on all sides. The chicken doesn’t have to be cooked all the way through at this point. It will cook thoroughly later.
- Mix in the celery and mushrooms.
- Pour in the chicken broth and add the bundle leek leaves, fresh thyme, and a bay leaf.
- Bring to a boil. Lastly, add the heavy whipping cream and a thickener.
- Cover and let simmer for 15-20 minutes.
- Garnish with parsley, and fresh ground pepper. Serve immediately and enjoy!