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–+ servings
Homemade Chicken and mushroom soup

Chicken and Mushroom Soup

Here's a nice hearty soup to enjoy anytime, but especially on a cold fall or winter day.
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Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Course Soup
Servings 6
Calories 235 kcal

Equipment

  • Measuring cups
  • measuring spoons
  • cutting board
  • Large Stainless Steel pot

Ingredients
  

  • 1 tablespoon Avocado oil
  • 1 cup White Onion
  • 1 cup Mushrooms wiped dry and sliced
  • 6 cups Low-Sodium Chicken broth low-sodium
  • 1 pound Boneless skinless chicken thighs cut into (1-inch) cubes
  • 3/4 cup Wild Rice Blend or long grain wild rice
  • 2 tbsps Garlic whole chopped
  • 1 Bay leaf
  • 1/4 cup Fresh parsley
  • Sea salt and pepper to taste

Instructions
 

  • Heat oil in a large pot over medium high heat.
  • Add mushrooms and onions and saute, stirring occasionally, until softened, 6 to 7 minutes. Seasoning as you go to help draw out the moisture and build flavour.
  • When veggies are softened, add in the garlic and continue to stir for one minute being careful not to burn it.
  • Add broth, chicken, rice and bay leaf, cover and bring to a boil.
  • Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes.
  • Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

Nutrition

Serving: 428gCalories: 235kcalCarbohydrates: 22gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 164mgPotassium: 683mgFiber: 2gSugar: 2gVitamin A: 239IUVitamin C: 7mgCalcium: 32mgIron: 2mg
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