Brothy Chicken & Mushroom Soup

Moreish soup with chicken and mushroom
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Culinary Collection, Soup, Soups, Breads and Stews
Cuisine South African
Servings 4


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


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!
Keyword soup, vegetarian