Recipe Ingredients
- 2 tablespoons butter
- 16 ounces cremini mushrooms, thinly sliced
- 1 small onion, diced
- 2 celery stalks, diced
- 1 tablespoon garlic paste
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 8 ounces cream cheese, room temperature
- 1 cup shredded Monterey jack cheese
- 1 tablespoon soy sauce
- 8 ounces cooked, shredded chicken
- Kosher salt & coarse ground black pepper
- Chopped fresh parsley for garnish
Recipe Directions
- Heat butter in a large pot over medium heat and add the mushrooms, onion, and celery - cook, stirring occasionally until softened, 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Sprinkle with the flour, then stir until flour is fully absorbed.
- Add the chicken stock and cook, stirring occasionally until slightly thickened, about 5 minutes.
- Turn down to low, let sit 2 minutes to cool slightly, then add the cream cheese in 6 or 8 pieces, stirring constantly after each addition until fully melted.
- Add the Monterey jack and soy, stirring again until melted through.
- Add the chicken, season to taste with salt & pepper, and let simmer until the chicken is warm.
- Serve, garnished with parsley.
