Chicken With Cream of Mushroom Soup Recipe

Directions

LEVO Prep

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

Instructions

1. Heat infused EVOO in a large stockpot or Dutch oven over medium heat.
2. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes
3. set aside.
4. 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.
5. 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.
6. Stir in half and half until heated through, about 1-2 minutes
7. season with salt and pepper, to taste.*
8. Serve immediately, garnished with parsley and rosemary, if desired.