Chicken, Potato and Mushroom Soup

1
Mikekey *

By
@Mikekey

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-4
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

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

How to Make Chicken, Potato and Mushroom Soup

Step-by-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.
  2. Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
  3. Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
  4. Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
  5. Stir in cooked chicken and cream and bring back to heat. Season to taste.
  6. Serve with a crusty bread.

Printable Recipe Card

About Chicken, Potato and Mushroom Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #mushrooms



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