Christmas Eve with Friends....

Our usual fare for this day is a Sausage and Tortellini soup that we love but we have loved it for the last 5 or 6 years so it is time to move on. Normally the Orthodox fast this time of year but sadly we do not participate that much. We have a family and friend tradition which we have done for many years that involves our oldest and dearest friends, Jeff and Michale as well as Bob and Kim and whatever child is not working that day. In this case Mackenize, Nick and Jill will be present we hope.

So this year I searched my soul and Pintrest and found a Chicken and Mushroom soup that looked tasty so I made atrial run last weekend and it was delicious! Onward and upward. So here is the recipe we will be making this weekend:

 Creamy Chicken and Mushroom Soup

by DamnDelicious blog....link below.

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

Directions:

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.
   Coupons
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.
4. Stir in half and half 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.
5. Serve immediately, garnished with parsley and rosemary, if desired.

Original link here:   http://damndelicious.net/2015/01/10/creamy-chicken-mushroom-soup/