Creamy Chicken and Mushroom Soup

SEP 26, 2016

ETHAN CALABRESE

If you aren't making creamy soups when the weather cools down, you're missing the point of autumn.

YIELDS:4

TOTAL TIME:0 HOURS 20 MINS

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 vegetable broth

1 c. 

milk vegan

1 c. 

basmati or jasmine rice

2 

boneless skinless chicken breasts potatoes, chickpeas or white beans

 

DIRECTIONS

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.