
Très facile

Creamy Chicken & Mushroom Soup
6 minutes
Préparation
15 minutes
Cuisson
675 kcal
Par portion
Ingrédients pour 1

2 cups
Bouillon de volaille (liquide)

1
Poulet (haut de cuisse, sans os)

1 Branche
Céleri branche

1/4 cup
Crème liquide

1/2 gou.
Ail

2 càs
Farine de blé

2 càc
Sauce Worcester

3 oz
Champignons bruns
Ustensiles
Couteau, Casserole, Plaques de cuisson
recette
- Étape 1
Rinse & slice the celery into thin half-moons. - Étape 2
Peel & mince the garlic. - Étape 3
Clean & slice the mushrooms. (For pre-sliced mushrooms, skip this step!) - Étape 4
Pat the chicken dry & cut into cubes. - Étape 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. - Étape 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. - Étape 7
Sprinkle in the flour. Stir to coat the veggies & allow it to brown slightly, about 1 min. - Étape 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. - Étape 9
Stir in the Worcestershire sauce & heavy cream. Stir & cook for 1 more min. - Étape 10
Season once more to taste & remove from the heat. Serve the soup hot & enjoy!