Creamy Chicken and Mushroom Soup

Prep Time: 1 hour 5 minutes

Servings: 6 

Ingredients:
  • 2 ½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
  • 24 ounces fresh mixed mushrooms, sliced
  • 1 ½ cups chopped yellow onion
  • 1 cup sliced carrots
  • 2 tablespoons minced garlic
  • 1 ½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups unsalted chicken broth
  • ¾ teaspoon salt
  • ½ cup frozen peas
Directions:
  1. Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
  2. Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
  3. Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.
Notes:

This high protein creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.

Nutrition:

Per serving: 377 calories; 42 g protein; 13 g fat; 23 g carbohydrates; 499 mg sodium; 3 g fiber

Recipe source: https://www.eatingwell.com/recipe/281293/creamy-chicken-mushroom-soup/