Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 1 boneless skinless chicken breast
  • 2 Tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 8 oz baby bella mushrooms (sliced)
  • 1 small yellow onion (diced)
  • 3 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 4 cups chicken stock
  • 1 cup heavy cream

Instruction

  • Heat olive oil in large skillet, season chicken with salt and pepper. Place chicken in pan and cook through. Remove from pan and let cool before shredding with a fork.
  • In a stockpot, melt butter over medium heat. Add garlic, mushrooms, onion, carrots, and celery; cooking, stirring occasionally until onions are translucent and vegetable are soft.
  • Whisk in flour and thyme until lightly browned then add shredded chicken and chicken stock. Cook until slightly thickened and heated through; about 4-6 minutes.
  • Stir in the heavy cream and season with salt and pepper. Cook until cream is heated through then remove from heat.
  • Serve immediately garnished with more thyme or rosemary.