Creamy Chicken & Mushroom Soup

Step 1

Rinse & slice the celery into thin half-moons.

Step 2

Peel & mince the garlic.

Step 3

Clean & slice the mushrooms. (For pre-sliced mushrooms, skip this step!)

Step 4

Pat the chicken dry & cut into cubes.

Step 5

Heat a dab of butter in a pot over medium-high heat. Add the cubed chicken. Stir & sear until golden, about 2-3 min (will cook fully in a later step). Then transfer to a plate.

Step 6

Melt the butter in the same pot over medium heat. Add the celery, garlic & mushrooms. Add a pinch of salt. Stir & cook for 3-4 min until softened. Add a few shakes of the following spices if you have: onion powder, dried thyme & 1 bayleaf per serving. Stir it all together.

Step 7

Sprinkle in the flour. Stir to coat the veggies & allow it to brown slightly, about 1 min.

Step 8

Pour in the chicken stock. Add back the chicken & mix it all together. Simmer for 3-4 min, until the consistency begins to thicken.

Step 9

Stir in the Worcestershire sauce & heavy cream. Stir & cook for 1 more min.

Step 10

Season once more to taste & remove from the heat. Serve the soup hot & enjoy!