Chicken With Cream of Mushroom Soup Recipe

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

Name: Chicken With Cream of Mushroom Soup Recipe
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 6
Cuisine: Soup
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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Ditch the Campbell Soup run and make your own cozy soup from home. Try our chicken with cream of mushroom soup recipe pronto!

Image ofChicken With Cream of Mushroom Soup Recipe

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

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.

Chicken With Cream of Mushroom Soup Recipe

Chicken With Cream of Mushroom Soup Recipe

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Servings

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Ingredients

Ingredients

Directions

LEVO Prep

Instructions

Recipe Note

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