Creamy Chicken + Mushroom Soup
Ingredients
- 2 Tbsps ghee, grass-fed butter, unrefined organic coconut oil, tallow, or avocado oil
- 1 large sweet onion, diced
- 4 carrots, chopped
- 4 celery ribs, chopped
- 1 lb. boneless skinless chicken thighs, cut into bite-sized cubes
- sea salt and ground pepper, to taste
- 2 tsps dried thyme
- 6 fresh garlic cloves, pressed
- 2 lbs. sliced mushrooms, use a mix of your favorite, I use button and shiitake
- 1 bay leaf
- 1/4 cup aged balsamic vinegar
- 8 cups chicken bone broth
- 1 cup milk of choice
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- handful of fresh parsley or other fresh herbs, chopped
Instructions
- Melt your butter or oil in a large Dutch oven or heavy-bottom stockpot over medium heat.
- Add the onion, carrots, celery, and saute for 5 minutes.
- Add the chicken, sea salt, pepper, pressed garlic, and thyme. Cook, stirring often for 6-8 minutes.
- Stir in your sliced mushrooms and the bay leaf, then continue to cook, for 8-10 minutes.
- Add the aged balsamic and allow it to bubble on high heat to reduce for 2-3 minutes.
- Add in your chicken bone broth, and bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Meanwhile, in a small bowl, whisk your milk of choice and Arrowroot/flour together until smooth.
- Add this mixture to your soup and continue to simmer while stirring occasionally for 5 more minutes.
- Remove bay leaf before enjoying your soup.
- Garnish with parsley and serve hot.
- Enjoy!
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