July 02, 2025 | Lost Boys

Anytime of year!!: I know we often reserve warm creamy bowls of soup for the fall, and winter….but this soup is incredible anytime of year, with a warm crusty piece of bread you can’t go wrong!!

Ingredients:

8 ounces boneless, skinless chicken thighs cut into 1-inch chunks (can substitute with breast meat)

Kosher Salt & freshly ground black pepper, to taste

  • 1 tbsp Garlic powder
  • 1 tbsp Onion Powder
  • 2 tbsp olive oil
  • 3 tbsp butter (salted or unsalted)
  • ½ lb. Oyster Mushrooms cut into pieces (I prefer a mix of Blue & Italian Oyster, but feel free to switch to your favorite mushroom)
  • 1 onion, diced
  • 3 carrots, peeled & diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • ½ tsp dried thyme
  • ¼ cup rice flour (can be substituted for all-purpose)
  • 5 cups chicken stock
  • 1 bay leaf
  • ½ cup half and half (you can adjust more or less)
  • Fresh Parsley to garnish (chopped)

Instructions:

  1. Season the Chicken:
    Season chicken thighs with garlic powder, onion powder, and salt and pepper to taste.
  2. Sear the Chicken:
    Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and cook until golden brown, about 2–3 minutes per side. Do not overcook or the chicken will become dry, remove chicken from skillet and set aside.
  3. Sauté the Vegetables:
    In the same pot, melt the butter over medium heat. Add carrots sauté for about 3 minutes, then add the mushrooms, onion, and celery. Frequently stirring, until the vegetables are tender, about 3–4 minutes.
  4. Add Garlic and Thyme:
    Stir in the minced garlic and thyme. Cook until fragrant, sauté 1 to 2 minutes.
  5. Make a Roux:
    Sprinkle in the flour and stirring/whisking constantly for about 1 minute, until it starts to turn lightly golden.
  6. Add Broth and Chicken:
    Slowly stir in the chicken broth, a little at a time, stirring well to dissolve the roux and thicken the soup. Add the bay leaf and return the cooked chicken to the pot. Cook, stirring frequently, until the soup begins to thicken slightly, about 4–5 minutes.
  7. Add the Cream:
    Stir in the half and half and heat through, about 1–2 minutes. Season with additional salt and pepper to taste. If the soup is too thick, add more half and half until desired consistency is reached.
  8. Serve:
    Remove the bay leaf. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve immediately.