Creamy Chicken and Mushroom Soup

By KitchenGnome

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

Details

Servings 4
Cooking time 20mins
Adapted from delish.com

Preparation

Step 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.
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.
Adjust
seasoning and serve.