Chicken and Mushroom Chowder

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into cubes
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cups water
• 1/2 cup all-purpose flour
• 1 cup half-and-half
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the chicken and mushrooms and cook until the chicken is golden, about 5 minutes.
2. Add the thyme and cook for 1 minute.
3. Add the chicken broth and water and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. In a small bowl, whisk together the flour and half-and-half. Slowly whisk the flour mixture into the soup until thickened. Simmer for 10 minutes.
5. Stir in the salt, pepper, and parsley. Serve hot.

Interesting Facts

• Mushrooms are a great source of vitamin D, B vitamins, and minerals.
• Chicken is a great source of protein and other essential nutrients.
• Chowder is a type of soup or stew that originated in England in the 18th century.