Creamy Chicken and Mushroom Soup – a perfect bowl of comfort on a cold day. Best of all, this is made in about 30 minutes from start to finish – so quick and easy! Perfect for the chilly weather!
Boneless Skinless Chicken Garlic Powder | Olive Oil | Onions Baby Bella Mushrooms Carrots | Celery | Garlic | Thyme Arrowroot Starch | Chicken Stock Half & Half | Parsley | Rosemary
Season chicken breasts, add to the stockpot and cook about 2-3 minutes, then set aside. Add onion, mushrooms, carrots and celery, stirring occasionally, until tender. Stir in minced garlic, and thyme until fragrant.
Whisk arrowroot starch with chicken stock until combined. Add in remaining stock, chicken and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened. Stir in half and half until heated through.