Ingredients
1 tbsp. butter
1 clove garlic, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp. freshly chopped thyme
kosher salt
1 lb. red potatoes, quartered
8 oz. baby bella mushrooms, sliced
1 qt. unsalted chicken broth
1 bay leaf
4 c. shredded rotisserie chicken
1 c. heavy cream
Freshly ground black pepper
2 tbsp. freshly chopped chives
Preparation
Step 1In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes.Step 2Add potatoes, mushrooms, chicken broth, and bay leaf, and simmer until potatoes are tender, 20 minutes.Step 3Add chicken, heavy cream, and pepper and simmer, 5 minutes, then remove bay leaf.Step 4Garnish with chives and serve immediately.
