Chicken and Mushroom Soup
A warm and hearty chicken and mushroom soup, perfect for chilly days, loaded with nutrients and flavor.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 medium carrots, diced
- 2 stalks celery, diced
Seasonings
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste Salt and pepper
Cooking Oil
- 2 tbsp olive oil
Garnish
- to taste Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, followed by diced carrots and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
- Incorporate the sliced mushrooms into the pot. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and fragrant.
- Add in the diced chicken and stir, cooking until the chicken pieces are no longer pink—about 5-6 minutes.
Cooking
- Pour in the chicken broth and mix in the dried thyme, dried rosemary, and a generous pinch of salt and pepper to taste.
- Increase the heat to bring the soup to a boil, then reduce to a simmer. Allow it to simmer gently for 20-25 minutes.
Serving
- Taste the soup and adjust seasoning if necessary, adding more salt or pepper to enhance the flavors.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.
Notes
For storage, transfer leftovers into an airtight container and refrigerate for 3-4 days, or freeze for up to 3 months. Reheat gently before serving.