Whole Chicken in Creamy Mushroom Soup
Serving Size / Yield
- 1 whole chicken
- 1 Tbs unsalted butter
- 2 garlic cloves; minced
- 8 oz muchrooms; sliced
- 2 Tbs all-purpose flour
- 1 ½ C half and half
- ½ tsp dried thyme
- ½ tsp dried basil
- Cajun Spice
Season the chicken with salt, pepper and Cajun spice.
Preheat the oven to 400 F and lightly grease a large enough baking tray.
In a pan, melt the butter over medium high heat and add in the chicken. Roll the chicken around till it is lightly brown on the outside and then place it in the baking tray.
Stick it in the oven and bake for 1 hour or until chicken is cooked through.
Meanwhile, add a bit more butter into a pan, add in the garlic and mushrooms. Sauté until the ingredients have turned tender and brown.
Then add in the flour, half and half, thyme, basil, salt and pepper. Cook until soup thickens.
Once the chicken is ready, pour the soup in the baking dish with the chicken and serve. Garnish with fresh thyme if desired.