chicken, potato and mushroom soup

Name: Chicken, Potato and Mushroom Soup
Prep time: 30 min
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 pound(s) skin on, bone-in chicken thighs (2-3); 5 cup(s) water; 1/4 cup(s) chopped onion; 8 ounce(s) sliced mushrooms (fresh); 1 clove(s) garlic, minced; 1 cup(s) shredded carrot; 2 teaspoon(s) chicken better than bouillon (or powdered bouillon); 1 large yukon gold potato (no need to peel); 1 cup(s) heavy cream; salt and pepper, to taste

(2 RATINGS)

16 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Apr 2, 2020

This has the consistency of oyster stew. Serve with crusty bread to sop up broth.

Rate

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 2-4 serving(s)

Ingredients

1 pound skin on, bone-in chicken thighs (2-3)
5 cups water
1/4 cup chopped onion
8 ounces sliced mushrooms (fresh)
1 clove garlic, minced
1 cup shredded carrot
2 teaspoons chicken better than bouillon (or powdered bouillon)
1 large yukon gold potato (no need to peel)
1 cup heavy cream
salt and pepper, to taste

How To Make chicken, potato and mushroom soup

Step 1

Place thighs and water in soup pot and bring to a boil. Reduce heat to simmer and cover pan. Cook for 20 minutes. Remove thighs to a bowl to cool. Leave water in pan.

Step 2

Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
Step 3

Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
Step 4

Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
Step 5

Stir in cooked chicken and cream and bring back to heat. Season to taste.
Step 6

Serve with a crusty bread.
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