Creamy Chicken & Mushroom Soup

Ingredients

• 2 1/2 pounds bone-in, skin-on chicken breasts (about 2 split breasts)
• 24 ounces fresh mixed mushrooms, sliced
• 1 1/2 cups chopped yellow onion
• 1 cup sliced carrots
• 2 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups unsalted chicken broth
• 3/4 teaspoon salt
• 1/2 cup frozen peas

Instructions

1. Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
2. Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
3. Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.