Hearty Chicken and Mushroom Soup
A cold-weather favorite, this soup starts with a homemade stock from bone-in chicken thighs, simmered low and slow to develop a deep, savory flavor. Tender mushrooms, carrots, and celery bring body and warmth, while fresh parsley adds a bright finishing touch. It’s the kind of soup that comforts you from the inside out—simple, rustic, and full of nourishment.
Calories 210kcal
Ingredients
- 4 bone-in and skin-on chicken thighs
- 2 quarts of cold water
- 1 tsp kosher salt
- 1 cup of carrots divided
- 1 cup celery divided
- 1 cup of onions
- 4 cups of mushrooms
- ½ tsp thyme
- ½ bunch parsley
- ½ c tomato
Instructions
- Add chicken to a 6–8-quart stock pot
- Cover with cold water.
- Add salt, ½ c. onion, ½ cup carrot, 1/2c celery, tomato, parsley, and thyme.
- Bring to a boil, and lower to a simmer for 2-3 hours or until a nice yellow color is achieved.
- Remove chicken and set aside on a plate.
- Strain the vegetables and set them aside.
- Add 2 T butter to the stock pot.
- Sauté remaining onion, carrot, and celery until tender.
- Add mushrooms, and sauté until tender.
- Dust with flour, then sauté for another 5 minutes.
- Add the chicken stock, bring to a boil, and simmer for 5 minutes.
- While that is cooking, pull chicken from the bones and either cut with a knife or pull apart.
- Add chicken and cooked vegetables to the soup and allow to heat through.
- Garnish with chopped parsley.
Notes
If you are going to add this meal to your weekly rotation, it may be a good idea to make the stock the evening before. It's hard to replicate the flavor rendered from the chicken with bones and vegetables. But if you are short on time, substitute chicken thighs with any leftover chicken, or rotisserie chicken, and use commercial stock or broth.
Nutrition
Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 12g | Protein: 20g | Fat: 8g | Fiber: 2g | Sugar: 3g
