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!