Chicken and Mushroom Soup Recipe

Name: Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 garlic cloves; 1 leek; ½ cup rosemary (I had a bit that we dried ourselves, seems to be more flavorful than the pre bottled type); olive oil; ½ cup white wine (I used Mirin); 3 quarts chicken broth (*I used Pacific Natural Foods Organic Free Range Chicken Broth which has added sea salt, evaporated ); 1 12 lbs white button mushrooms; 4 stalks celery; 6 -7 sun-dried tomatoes; ½ cup pearl barley; 1 12 lbs chicken breasts; pepper (I used lavender pepper from pelindaba.com)

Servings: persons

3 -4 garlic cloves
1 leek
½ cup rosemary (I had a bit that we dried ourselves, seems to be more flavorful than the pre bottled type)
olive oil
½ cup white wine (I used Mirin)
3 quarts chicken broth (*I used Pacific Natural Foods Organic Free Range Chicken Broth which has added sea salt, evaporated )
1 12 lbs white button mushrooms
4 stalks celery
6 -7 sun-dried tomatoes
½ cup pearl barley
1 12 lbs chicken breasts
pepper (I used lavender pepper from pelindaba.com)

1
Mince garlic; slice leek longways then chop.
2
Place a standard dutch oven on the stovetop.
3
Add a splash of olive oil, garlic, leek, and rosemary and saute over medium high heat for several minutes.
4
Add white wine and stir gently for one minute.
5
Add chicken broth, mushrooms, celery, tomatoes and barley and increase heat slightly.
6
Stir occasionally until mixture comes to a boil.
7
Reduce heat to simmer.
8
Chop chicken into strips.
9
Add a splash of olive oil to a frying pan and brown chicken on both sides.
10
While chicken is cooking, season with pepper.
11
Add chicken to soup mixture.
12
Again bring mixture to a boil.
13
After it reaches the boiling stage, reduce heat to simmer and partially cover.
14
Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 garlic cloves, 1 leek, ½ cup rosemary (I had a bit that we dried ourselves, seems to be more flavorful than the pre bottled type), olive oil, and more.

Yes, Chicken and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Mushroom Soup

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