Creamy Chicken Mushroom Soup
2 tbsp Butter
1 tbsp Olive Oil
1/2 Onion, Diced
3 cloves Garlic, Minced
3 whole Chicken Breast, Diced
1 1/4 pounds Mushroom, Sliced
1 tsp Thyme Fresh Or Dried
1 tsp Granulated Garlic
3/4 cup All-Purpose Flour
8 cups Chicken Stock
1 1/2 cups Half and Half
Salt and Pepper To Taste
In a large soup pot melt butter and olive oil over medium-high heat add onions and cook until onions start to caramelize.
Add garlic, chicken, mushrooms and thyme. Cook until mushrooms start to soften.
Stir in granulated garlic and flour. Cook for about 1 minute until flour is absorbed.
Slowly stir in chicken stock to prevent lumps. Bring to a simmer and reduce heat to medium-low.
Cook for 15 minutes until soup is thickened and chicken is cooked through.
Remove from heat and stir in half and half.
Taste soup and add salt and pepper to taste.