Creamy Chicken & Mushroom Soup

recipe

• 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!