Ingredients:

  • 1 lb Cremini mushrooms, sliced thick
  • 1 lb Boneless, skinless chicken breast, cut into 1.2 cm pieces
  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 3 tbsp All-purpose flour
  • 4 cups Low-sodium chicken bone broth
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • 1 cup 2% Milk
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Lemon juice
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Heat the olive oil in a large pot over medium high heat and add the mushrooms in a single layer. Note: Don't salt them yet, or they will steam instead of browning. Cook 5 minutes until deep golden brown and slightly shrunken.
  2. Add the diced onion to the pot with the mushrooms. Cook 3 minutes until the onion is translucent and soft.
  3. Toss in the chicken pieces and garlic. Cook 4 minutes until the chicken surface is no longer pink.
  4. Sprinkle the flour over the mixture and stir constantly. Note: This is the singer method that ensures a smooth soup. Cook 2 minutes until the flour smells slightly nutty.
  5. Slowly pour in 1 cup of the bone broth while scraping the bottom of the pot. Note: Those brown bits (the fond) are pure flavor.
  6. Add the remaining broth, dried thyme, smoked paprika, salt, and pepper. Simmer 10 minutes until the liquid has thickened slightly.
  7. Slowly stir in the milk. Note: Keeping the heat at a gentle simmer prevents the milk from curdling.
  8. Stir in the lemon juice and fresh parsley. Cook 1 minute until the parsley is wilted and vibrant.
  9. Season to taste. Give it a final taste and add more salt or pepper if needed.
  10. Serve immediately. Ladle into warm bowls while the soup is steaming and fragrant.