mushroom soup

Crimini Mushroom and Chicken Soup

Crimini Mushroom and Chicken Soup

  • 1 tbsp olive oil
  • 8 oz boneless (skinless chicken thighs, 1 inch cubed chunks)
  • 2 tbsp ghee
  • 1 pinch sea salt and pepper
  • 3 cloves garlic (minced)
  • 8 oz cremini mushrooms (thinly sliced)
  • 1 whole yellow onion (diced)
  • 3 whole carrots (peeled and diced)
  • 2 whole stalks celery (diced)
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour (or substitue arrow root starch)
  • 4 cups chicken stock
  • 1 whole bay leaf
  • 2/3 cup fat free milk
  • 1/4 cup heavy cream
  • 2 tbsp chopped fresh parsley leaves
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt ghee in the large pot over medium heat. Add mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until tender and vegetables become translucent, about 3-4 minutes. Stir in thyme, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in milk and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley.

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