• 1 tablespoon olive oil
  • eight oz boneless, skinless hen thighs, cut into 1-inch chunks
  • Kosher salt and freshly floor black pepper
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/four cup all-purpose flour
  • 4 cups hen stock
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • three carrots, peeled and diced
  • 1/2 cup 1/2 and half, or greater, as wished*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary


  1. Heat olive oil in a big stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add fowl to the stockpot and prepare dinner until golden, about 2-three mins; set aside.
  2. Melt butter within the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring every now and then, till tender, about 3-4 mins. Stir in thyme until fragrant, approximately 1 minute.
  3. Whisk in flour till lightly browned, approximately 1 minute. Whisk in chook inventory, bay leaf and fowl thighs, and prepare dinner, whisking continuously, until slightly thickened, approximately 4-five mins.
  4. Stir in half of and half until heated thru, about 1-2 mins; season with salt and pepper, to taste. If the soup is simply too thick, add more 1/2 and half as wished till preferred consistency is reached.
  5. Serve at once, garnished with parsley and rosemary, if desired.
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