Creamy Chicken and Mushroom Soup

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

INGREDIENTS

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

INSTRUCTIONS

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.