Creamy Chicken Mushroom Soup

First cut your chicken into bite size pieces, add to a bowl and season chicken pieces with salt and pepper, to taste.

In large pot or dutch oven, add oil and once hot add chicken pieces, and cook until golden (about 2-3 min), then transfer the chicken onto a plate.

To the same pan, add butter and melt over medium heat. Once melted, add minced garlic, and sauté until fragrant.

Then add onions, carrots, and celery, cook for 2-3 minutes.

Add mushrooms and cook for additional 2 minutes, stir occasionally. Next, add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt.

Then add all-purpose flour and sauté until the flour is lightly browned for about 1 minute.

Once browned, add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes, stir frequently.

Lastly, stir in half and half and cook for another 1-2 minutes and remove form heat. Season with extra salt and pepper to taste.

Serve immediately, garnished with chopped parsley.