Go Back

Chicken Mushroom Soup

admin
Print Recipe Pin Recipe
Course Soup

Ingredients
  

1–1.5 pounds chicken thighs (bone-in or boneless, skin removed)

1–2 tablespoons olive oil or butter

1 onion, diced

2–3 cloves garlic, minced

8–12 ounces mushrooms, sliced

2 carrots, sliced

2 celery stalks, chopped

1–2 cups additional vegetables from the fridge

6–8 cups chicken broth or stock

1 teaspoon dried thyme

½ teaspoon dried rosemary (optional)

Salt and black pepper, to taste

Optional add-ins: cooked rice, egg noodles, small pasta, heavy cream, coconut milk, fresh herbs, lemon juice

Instructions
 

Prepare the vegetables. Wash, trim, and chop all vegetables into bite-sized pieces.

    Brown the chicken thighs. Heat oil or butter in a large soup pot over medium heat. Season chicken with salt and pepper and brown for 3–4 minutes per side. Remove and set aside.

      Sauté vegetables. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and mushrooms and cook until mushrooms release their liquid.

        Simmer the soup. Return chicken to the pot. Add broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes.

          Shred the chicken. Remove chicken thighs, shred or chop, then return to the soup.

            Finish with quick-cooking veggies. Add spinach, zucchini, or other tender vegetables and simmer an additional 5 minutes.

              Taste and adjust seasoning. Add more salt, pepper, or a squeeze of lemon juice if needed.