Ingredients
60 ml Vegetable Oil, divided
4-6 bone-in, skin-on chicken thighs
All-purpose Seasoning, to taste
1 Large Yellow Onion, chopped
2 Stalks Celery, chopped
4 Carrots, cut into bite-sized pieces
2 Cloves Garlic, chopped
240 ml Mushrooms, cut into bite-sized pieces
1-2 Chicken Bouillon Cubes
30 g All-purpose flour
1 Bag Mixed Frozen Vegetables
240 ml Heavy Cream or Half-and-Half
950 ml Chicken Stock, or more as needed
2 teaspoons Dried Rosemary
Directions
Step 1
In a Dutch oven or large cast iron skillet, heat 45 ml of oil over medium heat. Pat the chicken dry with a paper towel and season it to taste with all-purpose seasoning.
Step 2
Cook the chicken thighs in the hot oil until browned, about 4-5 minutes per side. Transfer the chicken to a plate to cool.
Step 3
Add the onions, celery, carrots, and garlic to the remaining oil in the Dutch oven. If needed, add 15 ml more oil. Season the mixture with 5 ml of all-purpose seasoning. Cook and stir until the onions begin to turn translucent, about 3-4 minutes.
Step 4
Add the mushrooms, chicken bouillon cube, and dried rosemary. Cook and stir for 2 minutes. Whisk in the flour and cook for 1-2 minutes.
Step 5
Slowly whisk in the chicken stock. Bring to a simmer and continue stirring until the flour is well mixed into the stock. Cook, stirring constantly, until the soup begins to thicken. Add more stock if a thinner consistency is desired.
Step 6
Meanwhile, remove the skin from the chicken thighs, pull the meat apart, and add it to the pot. Continue to stir for 1 minute. Cover and simmer over low heat for 10-12 minutes.
Step 7
Add the frozen vegetables, stir, and reduce the heat. Pour in the heavy cream and stir well to blend in the cream. Cover and return the soup to a simmer for 3-5 minutes. Remove from the heat, stir, and serve immediately.