What's a Fall loving girl to do when temperatures spike into the 90s in the middle of October? Turn down the air conditioner, make some hearty soup and pretend like it's cool outside. That's what.
I love soup weather but I'm not about wait any longer for the thermostat to cooperate. I've launched into full blown Fall soup mode - despite the ridiculously warm temperatures.
This Creamy Chicken and Mushroom Soup is a great way kick off my Fall soup season. It's warm and hearty and delicious.
Creamy Chicken and Mushroom Soup
1 tablespoon olive oil
8 ounces chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and sliced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
2 tablespoons chopped fresh parsley leaves
1/2 cup half and half
1 sprig rosemary
Garnish with rosemary and parsley.
Serve with toasted whole grain bread or crackers.
In case you're wondering what happened to the half and half that was listed in the ingredients but not in the recipe - I left it out for the pictures. I did actually add a little to the soup AFTER the pictures however. The choice is yours really - enjoy the soup without the half and half or stir some in at the last minute for a creamier version of the delicious soup. As for me, I thought the soup was plenty flavorful without the extra fat and calories but I wanted to taste it both ways. It was super tasty with the added half and half too. Try it both ways and decide for yourself.
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