Creamy Chicken and Mushroom Soup 🍄🐓✨

"A rich and velvety soup filled with tender chicken, earthy mushrooms, and a creamy broth. Perfect for chilly days or a comforting dinner."

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
2 medium carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional)
1 cup heavy cream (or half-and-half for a lighter version)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil and butter in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, or until the vegetables are softened.
Add the garlic and mushrooms, and sauté for an additional 5 minutes, until the mushrooms are browned and tender.

Step 2: Create the Roux

Sprinkle the flour over the vegetables and stir well to coat.
Cook for 1–2 minutes, allowing the flour to lightly brown.

Step 3: Build the Soup Base