Step 1 of 8
Creamy Chicken Mushroom Soup
Cut the onion, carrots, and celery into 1/4-inch dice. Set aside in a medium bowl. Slice the mushrooms, finely chop the thyme and rosemary, and set them aside in another bowl.
PRO TIP To save a step, buy pre-sliced mushrooms.
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Step 2 of 8
Creamy Chicken Mushroom Soup
Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sprinkle with the salt and pepper. Cook until meat is golden on the underside and releases easily from the pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it's OK if the chicken isn't completely cooked through). Transfer to a cutting board, and set aside.
PRO TIP Browning the chicken on its own and then adding it to the soup doesn't take much time and adds a richer flavor.
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Step 3 of 8
Creamy Chicken Mushroom Soup
Add the oil, onion, carrot, celery, salt, and pepper to the Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to brown, 6-9 minutes. Add the garlic and cook until fragrant, about 30 seconds.
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Step 4 of 8
Creamy Chicken Mushroom Soup
Stir the mushrooms, herbs, and wine into the vegetable mixture. Cover and cook to until mushrooms soften and release their liquid, 5-7 minutes. Remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes.
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Step 5 of 8
Creamy Chicken Mushroom Soup
Add the flour and cook until lightly toasted and fragrant, 1-2 minutes. Whisk in the chicken broth.
PRO TIP Vegetables will get stuck in your whisk, but a quick tap on the side of the pan will release them.
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Step 6 of 8
Creamy Chicken Mushroom Soup
Whisk in the cream cheese. Slowly whisk in the remaining broth. Chop the chicken into 1/2-inch pieces, and stir into the soup.
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Step 7 of 8
Creamy Chicken Mushroom Soup
Bring the soup to a boil, then reduce to a simmer and cook until slightly thicker, 5-7 minutes. Meanwhile, chop the parsley and stir half into the soup.
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Step 8 of 8
Creamy Chicken Mushroom Soup
Season soup to taste with salt. Ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.
