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Creamy Chicken + Mushroom Soup

Servings: 6

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!