Serves 6-8
A recipe that will help keep you healthy this winter – our brothy chicken and mushroom soup is a delicious winter warmer.
There is no doubt that chicken soup has great health benefits when you are feeling under the weather. This brothy chicken and mushroom soup contain even more health benefits that will help to keep the flu season at bay.
Chicken broth is loaded with essential fatty acids and protein. These will help your body build and repair healthy muscle, bone, skin, and blood cells. Combined with mushrooms which are rich in fiber, protein, and antioxidants and you have a powerful recipe for the winter season.
Ingredients:
Broth base:
6 free range chicken thighs, skin on & bone in
4 cloves garlic, smashed
± 4 sprigs fresh thyme
± 3 bay leaves
4 large portabello mushroom steaks, roughly torn into chunks
(or 6-8 large brown mushrooms)
2 carrots, roughly diced
2 onions, skin on, quartered
2 stalks celery, leaves included, roughly diced
Handful fresh parsley
± 3l chicken / vegetable stock
To finish the soup:
1 large carrot, very thinly sliced
1 stalk celery, very thinly sliced
2 spring onions, finely sliced
250g white button mushrooms, sliced
Salt and pepper, to taste
Fresh dill fronds, to finish
Method:
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.
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 the soup:
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!
Categories: Recipes
