IN GR E DI E N TS

 1 tablespoon olive oil
 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
 Salt and freshly ground black pepper
 2 tablespoons unsalted butter
 3 cloves garlic, minced
 8 ounces cremini mushrooms, thinly sliced
 1 onion, diced
 3 carrots, peeled and diced
 2 stalks celery, diced
 ½ teaspoon dried thyme
 ¼ cup all-purpose flour
 4 cups chicken stock
 1 bay leaf
 ½ cup half and half, or more, as needed*
 2 tablespoons chopped fresh parsley leaves
 1 Spring Rosemary

IN S T RU C T I ONS

 Heat olive oil 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 or Dutch oven over medium heat. 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. If the soup is too thick, add more half and half as needed until desired consistency is
reached.
 Serve immediately, garnished with parsley and rosemary, if desired.
N OT E S

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup
whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.