Creamy Chicken and Mushroom Soup

Ingredients

• 4 Tablespoon extra virgin olive oil
• 1 lb chicken breasts (boneless and skinless, cut into 1-inch chunks)
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper
• 2 medium onions (diced)
• 16 oz Baby Bella mushrooms (thinly sliced)
• 6 carrots (peeled and diced)
• 4 stalks celery (diced)
• 5 - 6 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1/4 cup arrowroot starch
• 8 cups chicken stock
• 1 cup half and half (or more, as needed)
• 2 Tablespoon chopped fresh parsley leaves
• spring rosemary

Instructions

1. 1

   Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. 2

   Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 - 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.

3. 3

   In a large bowl, whisk in arrowroot starch with 1/4 cup of the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.

4. 4

   Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5. 5

   Serve immediately, garnished with fresh rosemary, if desired.