Creamy Chicken and Mushroom Soup

4 standard portions

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Ingredients

• 1 tablespoon olive oil (not extra virgin)
• 1 tablespoon unsalted butter
• 8 ounces mushrooms (sliced - white or cremini)
• 1 medium yellow onion (diced)
• 1 medium carrot (peeled and diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour (plain flour in the UK)
• 4 cups low-sodium chicken stock
• 1 pound chicken breasts (cut in half lengthwise)
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ cup heavy cream (double cream in the UK)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Method

1. In a large Dutch oven, heat the olive oil and melt the butter over medium heat. Add the mushrooms and sauté for 3 minutes until softened.
2. Add the onion, carrot, and celery, and continue sautéing for 2 more minutes. Stir in the garlic and cook for an additional 30 seconds.
3. To make the roux, sprinkle the flour over the vegetables. Stir and cook for 1 minute.
4. Pour in the chicken stock, then add the chicken, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the chicken is fully cooked, with an internal temperature of 165°F (74°C) at the thickest part.
5. Remove the chicken from the soup and shred it into bite-sized pieces once cool enough to handle.
6. Stir in the heavy cream, being careful not to let the soup boil. Season with salt and pepper, then add the shredded chicken back to the pot.
7. Stir in the fresh parsley and allow the soup to simmer for 1 minute. Remove from heat and serve with crusty bread on the side.