Chicken With Cream of Mushroom Soup Recipe

Name: Chicken With Cream of Mushroom Soup Recipe
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 6
Ingredients: 1 tbs EVOO; 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks; Kosher salt and freshly ground black pepper; 2 tbs unsalted butter; 3 cloves garlic, minced; 8 ounces cremini mushrooms, thinly sliced; 1 onion, diced; 3 carrots, peeled and diced; 2 stalks celery, diced; 1/2 teaspoon dried thyme; 1/4 cup all-purpose flour; 4 cups chicken stock; 1 bay leaf; 1/2 cup half and half, or more, as needed*; 2 tbs chopped fresh parsley leaves; 1 sprig rosemary; 2-3 tbs dried chili

Historically, mushroom-based cream sauces and soups have been part of ancient Italian and French cultures for hundreds of years. It wasn’t until 1934 when Campbell Soup Company began producing its well-known “Cream of Mushroom Soup,” the same year that it introduced “Chicken with Noodles”. As a common condensed canned soup, it has similarities with mushroom flavored gravy—both in creaminess and coziness! This chicken with cream of mushroom soup recipe can easily serve 6 for a night in. The #LEVOmade secret ingredient? Chilis to keep up the heat! Sleepover, anyone?

Chicken With Cream of Mushroom Soup Recipe

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LĒVO

Ditch the Campbell Soup run and make your own cozy soup from home. Try our chicken with cream of mushroom soup recipe pronto!

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Ingredients

1 tbs EVOO
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tbs unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tbs chopped fresh parsley leaves
1 sprig rosemary
2-3 tbs dried chili

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Directions

LEVO Prep

Pack LEVO Pod with a combined 2-3 tablespoon of dried rosemary and chili peppers of your choice.
Begin infuse cycle at 165 F for 60 minutes in EVOO.

Instructions

Heat infused EVOO 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 butter in the stockpot over medium heat (you can also use a Dutch oven). Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme until fragrant, 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 half and half until heated through, about 1-2 minutes
season with salt and pepper, to taste.*
Serve immediately, garnished with parsley and rosemary, if desired.

Recipe Note

*Note: If the soup is too thick, add more half and half as needed until desired consistency is reached. Getting cozy with our infused soups? Share what you make with #LEVOmade.