Chicken and Mushroom Soup

The perfect warming food for the soul is a nice bowl of hearty chicken soup, and this Chicken and Mushroom soup recipe does just that.

When it comes to making a good soup, though, it really comes down to the broth.

So, if you have time to make your own broth from scratch and let it simmer for 12 – 24 hours to really extract the marrow out of the bones, that would be optimal. For you would not only have much more flavour, but also a beautiful gut healing broth too.

Trick of the trade for making your own bone broth from scratch

A nice tip is to add apple cider vinegar to your homemade broth to help draw out minerals from the bones and help break down the collagen making it more abundant in the broth.

Trick of the trade for buying broth

Otherwise, to make this Chicken and Mushroom soup, buy a clean brand that sources out pure and quality ingredients, low in sodium and with out any added preservatives or additives. And it will still be a nice warming food for your soul.

Layering the flavour

First, heat the pot up well before adding the oil (but not too hot that it causes the oil to smoke), is key for setting the stage so that veggies will not stick. Then comes layering on the flavour.

I like to saute the mushrooms and onions for a few minutes and then add a little sea salt and pepper to begin the layering of flavour and extract the water out of the veggies.  Once onions are translucent and the mushrooms are softened, I then will add the garlic in and continue to stir so not to burn the garlic. Doing this just before adding the rest of the ingredients will help layer on even more flavour.

And always taste your soup throughout cooking to see if it needs a dash of this or that to give it a little extra somethin’-somethin’. This is where exploring fresh herbs can come in. Every cook adds their own special ingredient. What’s yours?

Enjoy this simple Chicken and Mushroom Soup!