Brothy Chicken & Mushroom Soup
Moreish soup with chicken and mushroom
Ingredients
Broth base
- 6 free range chicken thighs skin on & bone in
- 4 cloves cloves garlic smashed
- 4 sprigs fresh thyme
- 3 bay leaves
- 4 large portabello mushroom steaks, or 6-8 large brown mushrooms roughly torn into chunks
- 2 carrots roughly diced
- 2 onions, skin on quartered
- 2 stalks celery, leaves included roughly diced
- 1 handful fresh parsley
- 3 l chicken / vegetable stock
To finish the soup
- 1 large carrot very thinly sliced
- 1 stalk celery very thinly sliced
- 2 spring onions finely sliced
- 250 g white button mushrooms sliced
- salt and pepper to taste
- fresh dill fronds
Instructions
For the chicken
- Place chicken thighs in a large Dutch oven or soup pot.Add the garlic, thyme, bay leaves, mushrooms, carrots, onions, celery and parsley.
- Cover with enough chicken or vegetable stock.You can also use water.
- Bring to a gentle simmer.Cook until the chicken is very tender and pulls away from the bone. About 1 hour.
- Remove the chicken thighs.Discard the skin and bones. Shred the chicken and set aside.
For the soup
- Continue to simmer the soup for another 30 min - 1 hour until the soup is concentrated in flavour and very tasty.
- Strain through a fine mesh strainer. Discard all the aromatics.Return broth to the stove. Taste to adjust seasoning. If you started with water you will need a good amount of salt and pepper.
To finish
- Add the finely sliced carrot, celery and spring onions. Simmer until tender.Add the white button mushrooms and simmer until just cooked through.
- Return the shredded chicken to the pot.Stir everything together.
- Ladle the soup into bowls and finish with plenty of fresh dill fronds.Serve with toasted slices of seed loaf and enjoy!