If you aren’t making creamy soups when the weather cools down, you’re missing the point of autumn.

Creamy Chicken and Mushroom Soup

YIELDS: 4

TOTAL TIME: 0 HOURS 20 MINS

INGREDIENTS

• 3 tbsp. butter
• 3 cloves garlic, minced
• 8 oz. baby bella mushrooms, sliced
• 1 yellow onion, chopped
• 3 large carrots, sliced into 1/4″ rounds
• 2 stalks celery, chopped
• 1 tbsp. fresh thyme leaves
• 1/4 c. all-purpose flour
• 4 c. low-sodium chicken broth
• 1 c. milk
• 1 c. basmati or jasmine rice
• 2 boneless skinless chicken breasts

DIRECTIONS

1. In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper.
2. Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
3. Adjust seasoning and serve.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!