Chicken and Mushroom Soup
A fast and fresh soup that can be made in less than 30 minutes with either rice or pasta!
Servings 6
Calories 314kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoon dried
- 1 cup uncooked rice or 1 1/2 cups small pasta like elbow macaroni or bowties.
- 8 cups chicken stock low sodium if possible
- 2 cups cooked chicken, diced
- salt and pepper
Instructions
- Heat large soup pot or dutch oven over medium heat. Add olive oil, carrots, celery, onions and mushrooms. Saute until tender, about 10 minutes. Add garlic and cook for another few minutes. Add big sprinkle of salt and pepper. (this will vary depending on sodium level of your stock...taste!).
- Add thyme and saute another few minutes. Add chicken stock and bring to a simmer.
- Add rice (or pasta) and cook until soft. About 20 minutes for rice and 15 for pasta.
- Add in diced chicken. Taste for seasoning. Adjust to taste.
- Serve with bread or rolls!
Notes
Nutritional information is based on rice.
Store in sealed container for up to 3 days in the refridgerator.
Nutrition
Calories: 314kcal | Carbohydrates: 35g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 688mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3659IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg