HIDDEN VALLEY RANCH PORTOBELLO AND CHICKEN CHOWDER

2 tablespoons olive oil

2 cups leeks, chopped

6 garlic cloves, chopped

1 pound portobello mushrooms, chopped into ½” pieces

1 pound boneless chicken breasts, chopped into 1” pieces

3 tablespoons Hidden Valley®Ranch Seasoning

½ teaspoon salt

½ teaspoon black pepper

1 ½ cups chicken broth

3 cups heavy cream

1 tablespoon fresh thyme leaves, stemmed

½ cup grated parmesan cheese

Heat the olive oil in a Dutch oven, over medium high heat, and cook the leeks and garlic until soft, about 3 minutes.  Add the mushrooms and cook, stirring frequently, for 5 minutes until they have released some juices and begin to lightly brown.

Add the chicken, Hidden Valley Ranch, salt, and black pepper to the pot and stir to combine.  Add the chicken broth and heavy cream to the pot, bring to a low boil and cook for 15-20 minutes, stirring frequently, until the chowder has reduced and thickened slightly.

Add the thyme leaves and parmesan cheese to the soup and cook an additional 2-3 minutes, stirring frequently, letting flavors meld.  Serve hot in bowls, garnished with more parmesan and thyme sprigs.

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