Ingredients
- 1 lb boneless chicken (breast or thighs), diced
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup cream or milk
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Dice the chicken into bite-size pieces, slice the mushrooms, and chop the vegetables.
- In a large pot, heat a splash of olive oil over medium heat. Add diced onions and sauté until translucent, then stir in minced garlic until fragrant.
- Add the chicken pieces to the pot and cook until lightly browned.
- Toss in the sliced mushrooms, carrots, and celery. Sauté for an additional 5-7 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Lower the heat and let it simmer for about 20 minutes.
- Stir in the cream or milk, and adjust seasoning with salt, pepper, and fresh herbs.
- Ladle the soup into bowls and garnish with a sprinkle of fresh herbs.
Notes
For a vegetarian option, substitute chicken with tofu and use vegetable broth. Fresh herbs enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo