creamy chicken mushroom soup
a generous amount of mushrooms and fresh herbs give this soup richness and freshness . cream cheese creates a velvety texture without the risk of curdling you'd have from milk . for even more complex flavors, feel free to riff on the basic recipe by substituting your favorite in season wild mushrooms for some of the regular ones . the recipe is a yummly original created by stephanie spencer.
onion, large carrots, celery ribs, cremini mushrooms, fresh thyme leaves, fresh rosemary leaves, extra virgin olive oil, boneless, skinless chicken thighs, salt, black pepper, extra virgin olive oil, salt, black pepper, garlic cloves, dry white wine, all purpose flour, chicken broth, cream cheese, chicken broth, fresh parsley, salt, fresh parsley sprigs
- 1.0 onion
 - 2.0 large carrots
 - 2.0 celery ribs
 - 1.0 pound cremini mushrooms
 - 2.0 teaspoon fresh thyme leaves
 - 2.0 teaspoon fresh rosemary leaves
 - 1.5 tablespoon extra virgin olive oil
 - 1.0 pound boneless
 - skinless chicken thighs
 - 0.2 teaspoon salt
 - 0.5 teaspoon black pepper
 - 1.0 tablespoon extra virgin olive oil
 - 0.1 teaspoon salt
 - 0.2 teaspoon black pepper
 - 2.0 garlic cloves
 - 0.5 cup dry white wine
 - 2.0 tablespoon all purpose flour
 - 0.5 cup chicken broth
 - 4.0 ounce cream cheese
 - 3.5 cup chicken broth
 - 2.0 tablespoon fresh parsley
 - 0.1 teaspoon salt
 - fresh parsley sprigs

- cut onion, carrots, and celery into 1/4 inch dice set aside in a medium bowl.
 - slice mushrooms, finely chop thyme and rosemary, and set them aside in another bowl.
 - pro tip to save a step, buy pre sliced mushrooms.
 - heat oil in a dutch oven over medium high heat.
 - add chicken and sprinkle with salt and pepper.
 - cook until meat is golden on underside and releases easily from pan, 4 7 minutes.
 - flip with tongs and cook until golden on second side, 2 4 minutes it's ok if chicken isn't completely cooked through.
 - transfer to a cutting board, and set aside.
 - pro tip browning the chicken on its own and then adding it to the soup doesn't take much time and adds a richer flavor.
 - add oil, onion, carrot, celery, salt, and pepper to dutch oven and cook over medium high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6 9 minutes.
 - add garlic to vegetables and cook until fragrant, 30 seconds.
 - stir mushrooms, herbs, and wine into vegetable mixture.
 - cover and cook to soften mushrooms and release their liquid, 5 7 minutes.
 - remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4 5 minutes longer.
 - add flour and cook until light golden and fragrant, 1 2 minutes.
 - whisk in broth.
 - pro tip vegetables will get stuck in your whisk, but a quick tap on the side of the pan will release them.
 - whisk in cream cheese.
 - slowly whisk in remaining broth.
 - chop chicken into 1/2 inch pieces, and stir into soup.
 - bring soup to a boil, then reduce to a simmer and cook until slightly thicker, 5 7 minutes.
 - meanwhile, chop parsley and stir half into soup.
 - season soup to taste with salt.
 - ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 onion
- 2.0 large carrots
- 2.0 celery ribs
- 1.0 pound cremini mushrooms
- 2.0 teaspoon fresh thyme leaves
- 2.0 teaspoon fresh rosemary leaves
- 1.5 tablespoon extra virgin olive oil
- 1.0 pound boneless
- skinless chicken thighs
- 0.2 teaspoon salt
- 0.5 teaspoon black pepper
- 1.0 tablespoon extra virgin olive oil
- 0.1 teaspoon salt
- 0.2 teaspoon black pepper
- 2.0 garlic cloves
- 0.5 cup dry white wine
- 2.0 tablespoon all purpose flour
- 0.5 cup chicken broth
- 4.0 ounce cream cheese
- 3.5 cup chicken broth
- 2.0 tablespoon fresh parsley
- 0.1 teaspoon salt
- fresh parsley sprigs

 ### Assistant: The ingredients you'll need are:
- 1.0 onion
- 2.0 large carrots
- 2.0 celery ribs
- 1.0 pound cremini mushrooms
- 2.0 teaspoon fresh thyme leaves
- 2.0 teaspoon fresh rosemary leaves
- 1.5 tablespoon extra virgin olive oil
- 1.0 pound boneless
- skinless chicken thighs
- 0.2 teaspoon salt
- 0.5 teaspoon black pepper
- 1.0 tablespoon extra virgin olive oil
- 0.1 teaspoon salt
- 0.2 teaspoon black pepper
- 2.0 garlic cloves
- 0.5 cup dry white wine
- 2.0 tablespoon all purpose flour
- 0.5 cup chicken broth
- 4.0 ounce cream cheese
- 3.5 cup chicken broth
- 2.0 tablespoon fresh parsley
- 0.1 teaspoon salt
- fresh parsley sprigs


You can follows these steps to make the recipe:
- cut onion, carrots, and celery into 1/4 inch dice set aside in a medium bowl.
- slice mushrooms, finely chop thyme and rosemary, and set them aside in another bowl.
- pro tip to save a step, buy pre sliced mushrooms.
- heat oil in a dutch oven over medium high heat.
- add chicken and sprinkle with salt and pepper.
- cook until meat is golden on underside and releases easily from pan, 4 7 minutes.
- flip with tongs and cook until golden on second side, 2 4 minutes it's ok if chicken isn't completely cooked through.
- transfer to a cutting board, and set aside.
- pro tip browning the chicken on its own and then adding it to the soup doesn't take much time and adds a richer flavor.
- add oil, onion, carrot, celery, salt, and pepper to dutch oven and cook over medium high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6 9 minutes.
- add garlic to vegetables and cook until fragrant, 30 seconds.
- stir mushrooms, herbs, and wine into vegetable mixture.
- cover and cook to soften mushrooms and release their liquid, 5 7 minutes.
- remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4 5 minutes longer.
- add flour and cook until light golden and fragrant, 1 2 minutes.
- whisk in broth.
- pro tip vegetables will get stuck in your whisk, but a quick tap on the side of the pan will release them.
- whisk in cream cheese.
- slowly whisk in remaining broth.
- chop chicken into 1/2 inch pieces, and stir into soup.
- bring soup to a boil, then reduce to a simmer and cook until slightly thicker, 5 7 minutes.
- meanwhile, chop parsley and stir half into soup.
- season soup to taste with salt.
- ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.
- .

