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Hearty Chicken Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 1 onion, chopped
  • 1 1/2 cups mushrooms
  • 3 garlic cloves, minced
  • 6 cups chicken stock
  • 1-2 cups water
  • Fresh herbs - I used a few sprigs of thyme and oregano
  • 1 bay leaf
  • 1 mace blade or 1/2 teaspoon ground nutmeg
  • 1 small chicken or 2 cups cooked shredded chicken
  • Salt & Pepper to taste

Instructions

  • Cook the chicken and shred, set aside. 
  • Heat oil in a large soup pot or dutch oven on medium-high heat.  
  • Saute carrots, celery and onion until onions are translucent, about 5 minutes. 
  • Add mushrooms and garlic and cook for another 3 minutes. 
  • Stir in chicken stock and water, herbs, bay leaves, mace blade or nutmeg, salt, and pepper. 
  • Bring to a boil, add chicken, cover and reduce heat and simmer for 15 - 20 minutes. 
  • Discard herbs, bay leaf, and blade mace.