Creamy Chicken & Mushroom Soup

Ingredients

• Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in a large pot over medium-high heat. Once hot, add the chicken, and sear until golden brown.
• Using a slotted spoon, remove the chicken from the pot, and set aside.
• Add the butter to the pot and, once melted, add the onion, celery, carrots, and garlic. Sauté for 5 minutes.
• Add the flour to the pot and stir to combine with the vegetables, creating a roux.
• Add the broth and heavy cream to the pot, stir to combine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
• Add the bay leaves, rosemary, thyme, mushrooms, and seared chicken to the pot, stir to combine, and return to a simmer.
• Divide the soup between bowls and garnish with fresh herbs before serving.