Creamy Mushroom Soup

Recipe Servings: -

Ingredients

two tbsp. extra-virgin olive oil
one lb. boneless skinless chicken breasts
one large onion, diced
two cloves garlic, minced
one lb. sliced mushrooms
two large carrots, peeled and cutted into rounds
two ribs celery, sliced
salt
Freshly ground black pepper
two and half c. low-sodium chicken stock
quarter c. heavy cream

Instructions:

In a large sized dish over medium-high heat, heat one tablespoon oil. Cook chicken till cooked through and golden, four minutes per side, then move to a slicing board and slice into small chunks.

Lessen heat to medium and put remaining tablespoon oil, along with onion, garlic, mushrooms, carrots, and celery. Season with salt and pepper. Cook, mixing from time to time, till tender and golden, eight to ten minutes.

Put chicken stock, increase heat to high, and bring to a simmer.

Mix in heavy cream and continue cooking till thickened, fifteen minutes.

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