Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz mixed mushrooms (cremini and shiitake)
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary (or 1/2 tsp dried rosemary)
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces, clean and slice the mushrooms, and chop the aromatics.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes, then add the garlic and stir for another minute.
- Add the chicken pieces, cooking until no longer pink, about 5-7 minutes.
- Toss in the mushrooms and sauté until they soften.
- Gradually add the broth, stirring to mix, and bring to a gentle simmer.
- Incorporate the carrots, celery, and any additional vegetables, and let it simmer for about 20 minutes until tender.
- Stir in fresh herbs and season with salt and pepper to taste. Add a splash of lemon juice if desired.
- Ladle the soup into bowls, garnish with parsley, and serve warm with crusty bread.
Notes
For a vegetarian version, substitute tofu for chicken and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo