Creamy Chicken Mushroom Soup
Beautiful creamy mushroom soup with shredded chicken, fresh mushrooms, and carrots that is sure to fill you up!
boneless skinless chicken breast
baby bella mushrooms
peeled and diced
Heat olive oil in large skillet, season chicken with salt and pepper. Place chicken in pan and cook through. Remove from pan and let cool before shredding with a fork.
In a stockpot, melt butter over medium heat. Add garlic, mushrooms, onion, carrots, and celery; cooking, stirring occasionally until onions are translucent and vegetable are soft.
Whisk in flour and thyme until lightly browned then add shredded chicken and chicken stock. Cook until slightly thickened and heated through; about 4-6 minutes.
Stir in the heavy cream and season with salt and pepper. Cook until cream is heated through then remove from heat.
Serve immediately garnished with more thyme or rosemary.
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