Creamy Chicken & Mushroom Soup
Serves 4
Prep Time 25 mins
Cooking 20 mins
Level medium
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 250g, cut in small chunks Chicken Breasts
- Sea Salt
- Ground Black Pepper
- 2 tbsp Unsalted Butter
- 3, minced Garlic Cloves
- 250g, sliced Mushrooms
- Diced White Onion
- 3 Carrots
- 2 stalks Celery
- 1/2 tspn Dried Thyme
- 1/4 cup All-Purpose Flour
- 1 litre Chicken Spoon Stock
- 1 Bay Leaf
- 1/4 cup Whole milk
- 1/4 cup Full Fat Cream
- Parsley
- 1 sprig Rosemary
Heat olive oil in a large, heavy-bottom pot over medium heat. Season chicken pieces with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes; remove from pot and set aside. Melt butter in the pot 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 Pinto’s Pride Chicken Spoon Stock, bay leaf and chicken pieces, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in milk and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more cream and milk as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.
* Made with 2 tablespoons Spoon Stock + 1ltr of hot water
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