Creamy Chicken & Mushroom Soup

• Chicken thigh(500 g)
• Mushroom(300 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(2 tbsp)
• Chicken Broth(900 ml)
• Heavy cream(180 ml)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Flat Leaf Parsley(2 tbsp)optional
• Bread(4 slices)

Method

1. 1

   Dice the {Onion}, slice the {Mushroom}, dice the {Carrot} and {Celery}, and finely chop the {Garlic}.

   ~12 min

2. 2

   Heat the {Butter} and {Olive oil} in a large pot over medium heat. Add the {Chicken thigh}, {Salt}, and {Black pepper}, and cook for 5 minutes, turning a few times, until lightly golden on the outside.

   ~5 min

3. 3

   Add the {Onion}, {Carrot}, {Celery}, {Mushroom}, and {Garlic}. Cook for 6 minutes, stirring often, until the vegetables soften and the mushrooms release their juices. Sprinkle in the {Flour} and stir for 1 minute to coat everything.

   ~7 min

4. 4

   Pour in the {Chicken Stock}, then add the {Thyme} and {Bay leaf}. Bring to a gentle boil, reduce the heat, cover loosely, and simmer for 12 minutes until the chicken is cooked through and the broth has thickened slightly.

   ~12 min

5. 5

   Lift out the chicken and shred it into bite-size pieces with two forks. Return it to the pot, stir in the {Heavy cream}, and simmer for 3 minutes until the soup is rich and creamy. Remove the bay leaf. Toast the {Bread} and scatter over the {Fresh parsley} if using.

   ~4 min

6. 6

   Ladle the soup into bowls and serve with the toasted bread on the side.

   ~0 min