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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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?
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.
L
By Lily Capstick
The LĒVO kitchen team develops and tests recipes for home infusing.
