Creamy Chicken and Vegetable Soup

1 tablespoon olive oil

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

2 tablespoons unsalted butter

3 garlic cloves, minced

8 ounces mushrooms, thinly sliced

8 ounces fresh green beans, trimmed and cut into 1–2-inch pieces

1 onion diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup flour

2-3 cups chicken stock

1 bay leaf

1/4 cup half and half

1 sprig rosemary

2 tablespoons fresh parsley leaves

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

Melt butter in stockpot or Dutch oven over medium heat. Add onion, mushroom, green beans, garlic, 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, chicken, and cook stirring 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. Serves 4.