Instructions:
Season the chicken thighs with salt and pepper according to your preference.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown, about 2-3 minutes. Remove from the pot and set aside.
In the same pot, melt the butter over medium heat. Add the mushrooms, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes.
Add the minced garlic and thyme to the pot, stirring until the garlic becomes fragrant, about 1 minute.
Whisk in the flour and cook until it is lightly browned, about 1 minute.
Gradually stir in the chicken stock and add the bay leaf along with the reserved chicken. Continue to cook, stirring constantly, until the soup thickens slightly, about 4-5 minutes.
Mix in the half and half, heating through for about 1-2 minutes. Adjust seasoning with salt and pepper as needed. If the soup is thicker than desired, add more half and half to reach your preferred consistency.
Serve immediately, garnished with fresh parsley if desired.
Enjoy your creamy chicken mushroom soup!
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