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
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnished with parsley.
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