Chicken and Mushroom Soup


Chicken and Mushroom Soup
Recipe type: Soup
Serves: 4
Chicken, Mushrooms, and brussels sprouts make up this must try soup!
  • 1 medium leek, light green and white parts only
  • 4 cups chicken stock
  • 1 cup water
  • 1 teaspoon dried thyme
  • 8 ounces white mushrooms, sliced
  • 1 pound boneless, skinless chicken breasts cut into ½ inch pieces
  • 8 ounces Brussels sprouts, halved
  • Sea salt and pepper
  1. Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water and rinse thoroughly to remove any dirt. Slice into ¼ inch pieces.
  2. Bring water, stock and thyme to a low boil. Add leek and mushrooms, reduce heat and simmer until leek is tender, about 5 minutes.
  3. Add chicken and Brussels sprouts. Simmer until the chicken is cooked through, about 6 minutes. Season to taste and serve hot.
Complexity: Very easy

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