Need a quick soup to throw together for one of the chilly nights coming up this week?

This one is pretty good for you, and will warm you right up.

This is from damndelicious.net.

Creamy Chicken and Mushroom Soup

1 Tbsp. olive oil

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 Tbsp. unsalted butter

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced (or grated)

2 stalks celery, diced

1/2 tsp. dried thyme

1/4 cup all-purpose flour

4 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 Tbsp. chopped fresh parsley leaves

1 sprig rosemary

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired.

Some reviewers said the carrots did not get soft enough in the short cooking time.

The recipe’s creator says carrots should be finely diced so they will cook through.

You could also parboil the carrots for 5 minutes before sauteing with the onion and celery.