• 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, mushrooms, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
  2. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
  3. Stir in the chicken broth and white wine. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  4. In a small bowl, whisk together the flour and heavy cream until smooth. Stir the flour mixture into the soup.
  5. Bring the soup back to a simmer and cook until it has thickened, about 5 minutes.
  6. Stir in the parsley and season with salt and pepper to taste.
  7. Serve hot and enjoy!

Article Categories:
Soup Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..