Crimini Mushroom and Chicken Soup

Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 tbsp olive oil
  • 8 oz boneless skinless chicken thighs, 1 inch cubed chunks
  • 2 tbsp ghee
  • 1 pinch sea salt and pepper
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms thinly sliced
  • 1 whole yellow onion diced
  • 3 whole carrots peeled and diced
  • 2 whole stalks celery diced
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour or substitue arrow root starch
  • 4 cups chicken stock
  • 1 whole bay leaf
  • 2/3 cup fat free milk
  • 1/4 cup heavy cream
  • 2 tbsp chopped fresh parsley leaves


  • 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.
  • Melt ghee in the large pot over medium heat. Add mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until tender and vegetables become translucent, about 3-4 minutes. Stir in thyme, about 1 minute.
  • 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.
  • Stir in milk and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with parsley.


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