I don’t remember the first soup that I ate. It must have been a hot and sour soup, or a cream of chicken soup, or even a tomato soup. It was much later that I came across clear soup options like Thai Tom Yums and other Asian noodle soups. Now I have a big love for soups – whether it be a clear soup or a thick soup. It’s always a hearty, soulful bowl of food.
However, in my heart, I always have a special place for the good, old chicken soup.
The concept of traditional chicken soup is simple – chicken and vegetables in a pot with enough water to cover it, and slow cooked with some basic seasoning. Once it’s cooked, fat is skimmed off, meat is shredded after removing the bones, and the vegetables finely chopped. It’s all then returned to the pot and cooked for some more time, adding seasoning if required, and served piping hot.
This recipe is my take on the classic chicken soup. I have added milky mushrooms to it, which adds a tender, yet pleasantly chewy texture.
This chicken and mushroom soup is rustic, hearty and comforting. It has all the lovely ingredients of a classic chicken soup with an added woodsy flavour from the mushrooms.
If you are not a big fan of mushrooms, leave them out of the recipe.
This soup is not just for a rainy day! Enjoy responsibly!
Chicken and Mushroom Soup
Ingredients
- 2 onions medium
- 2 carrots medium
- 500 grams chicken
- 3 - 4 celery sticks
- 1/2 cup parsley
- 200 grams milky mushrooms
- 2 inchs butter
- To taste salt
- 10 black pepper corns
- To taste powdered black pepper
Instructions
- Slice carrots to thick pieces. Trim and roughly chop the celery sticks. Quarter the onions.
- Slice carrots to thick pieces. Trim and roughly chop the celery sticks. Quarter the onions.
- Heat some butter in a pan and lightly fry the carrots, onions and celery.
- Transfer to a pot, add the chicken pieces, and pour water to fully cover the chicken and vegetables. Add salt and whole pepper corns to the pot. Bring to boil without a lid on medium flame.
- Slow cook for about 30 minutes till the meat starts to fall off the bone. Switch off.
- Once this cools down a bit, strain the seasoned stock through a sieve and keep it aside. While straining try to remove as much as fat as you can. This seasoned stock is the flavoured soul of our soup.
- Finely chop the cooked carrots, celery and onions. Using a knife and fork take off the meat and remove the bones from the cooked chicken. Slice the mushrooms to bite sized pieces.
- Heat some butter and fry mushrooms.
- Rinse the pot, pour the strained stock back in. Add fried mushrooms, and the sliced chicken and vegetables.
- Bring to boil on low heat with the lid closed.
- Check for seasoning. Add salt and pepper as required. Add finely chopped parsley.
- Cook for a few minutes. Switch off.
- Serve hot. Add a dash of lime just before serving to complete the flavours.
Thank you Swetha 🙂
Let me know how you find it. I am sure you’ll like it!
Truly yumm and very filling too !! Wud love to try this out 🙂