Yield: 8
Creamy Chicken Soup
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 3 carrots, diced
- 2 cups sliced mushrooms
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup milk
- 2 cups shredded cooked chicken
- 1 fresh thyme
- 1 fresh rosemary
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- In a large soup pot, heat oil over medium-high heat. Add onion, celery, carrots and mushrooms. cook for 5 to 7 minutes or until vegetables have softened. Add garlic and cook for another 30 seconds. Add flour and cook for 1 minute, stirring constantly. Add broth, milk, cooked chicken, thyme, rosemary and a bay leaf. Reduce heat to medium and let mixture simmer for 10 to 15 minutes. Remove the thyme and rosemary stems. Season with salt and pepper.
- Enjoy immediately or allow the soup to cool completely and store in the refrigerator for up to 3 days.
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