Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz fresh cremini or shiitake mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup fresh spinach or kale (optional)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup cream or milk (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until translucent (about 5 minutes).
- Add chicken pieces, seasoning with salt and pepper. Sauté until golden brown, about 7-10 minutes, stirring occasionally.
- Add sliced mushrooms, carrots, and any other desired veggies. Stir and let soften for about 5 minutes.
- Pour in the broth, bringing it to a gentle boil. Reduce heat and let simmer for 20-25 minutes.
- Just before serving, stir in chopped thyme, parsley, and cream if using. Adjust seasoning as needed.
- Serve warm, garnishing with fresh herbs and pairing with crusty bread or a salad.
Notes
This soup can be easily modified with different vegetables or types of mushrooms. It’s freezable for convenience, lasting up to three months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
- Diet: Paleo