CHICKEN & MUSHROOM SOUP

Ingredients:

• 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

Instructions:

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!