Ingredients
- 2 cups boneless chicken (breast or thighs), diced
- 4 cups chicken broth (homemade or store-bought)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup mushrooms (shiitake, cremini or button), sliced
Instructions
- Prep your ingredients: Begin by washing and chopping your vegetables.
- Sauté aromatics: Heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and onions, sauté until golden and fragrant, about 2-3 minutes.
- Cook the chicken: Toss in the diced chicken, cooking until browned on all sides.
- Add vegetables: Stir in the carrots, celery, and mushrooms, cooking for another 5 minutes until slightly tender.
- Pour in the broth: Add chicken broth and bring to a boil. Reduce heat and let simmer for 20-30 minutes.
- Finish with herbs: Add herbs towards the end of cooking and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with freshly chopped herbs.
Notes
For a vegetarian option, use lentils or chickpeas instead of chicken. Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Gluten-Free