Creamy Chicken and Mushroom Soup

4 to 5 cups chicken stock

8 ounces boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter (or vegetable oil)

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

1 bay leaf

1/2 cup half and half, or more, as needed (or 2/3 cup low-fat milk and 1/3 cup heavy cream)

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

Bring chicken stock to the boil in a pot over medium-high heat.  Add chicken and cook for about 10-15 minutes, until just cooked through.  Remove chicken from the stock and allow it to cool somewhat, then shred it.  Retain chicken stock.

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 and bay leaf 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.

Serves 6.

From Damn Delicious blog, with minor changes