Chicken Mushroom Soup

Chicken Mushroom Soup


Warm up with a hearty Chicken Mushroom Soup. A comforting and savory bowl of goodness. his is an adaption from Holly's recipe at Spend with Pennies. I modified this based on our liking of more chicken and rice. This is an excellent soup that is actually easy to put together and the flavor is excellent. Since I am in Thailand, I did use Shiitake mushrooms as they are more available here, and a much longer fridge life than button mushrooms. White or brown button mushrooms would be perfect in this as well. This recipe is easily adaptable to your taste. Enjoy.


Chicken Mushroom Soup




Cook time: 30 Min  Prep time: 20 Min  Serves: 6 servings
Ingredients
2 Tbsp butter
1 onion, diced
2 carrots, peeled, diced
1 stalk celery, diced
250 g mushrooms, sliced, (8 oz)
2 clove garlic, minced
1 tsp salt, and as needed
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp ground sage
1/8 tsp black pepper
6 c chicken broth, i used oxo cubes
3 chicken breasts, boneless, skinless
3/4 c dry rice, i use jasmine rice
Directions
1. In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms with stems removed, and did not have celery on hand so just skipped that.)
2. Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
3. Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. (The photo was taken before the 3rd chicken breast was added.)
4. Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
5. When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired. If a thinner soup is desired, add more broth.
6. Ladle into bowls, serve, and enjoy.

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