Brothy Chicken & Mushroom Soup

To help us get through the last of our South African Winter, I will be sharing some more SAMFA recipes during the month of July. What I love about the recipes is that they are so versatile that you can enjoy them on their own or as a starter or main meal. First up is a Brothy Chicken and Mushroom soup recipe.

Serves 6-8


Ingredients:


Broth base:
6 free range chicken thighs, skin on & bone in
4 cloves garlic, smashed
± 4 sprigs fresh thyme
± 3 bay leaves
4 large portabello mushroom steaks, roughly torn into chunks

8 large brown mushrooms
2 carrots, roughly diced
2 onions, skin on, quartered
2 stalks celery, leaves included, roughly diced
Handful fresh parsley
± 3l chicken / vegetable stock


To finish the soup:


1 large carrot, very thinly sliced
1 stalk celery, very thinly sliced
2 spring onions, finely sliced
250g white button mushrooms, sliced
Salt and pepper, to taste
Fresh dill fronds, to finish


Method:


Place chicken thighs in a large Dutch oven or soup pot.
Add the garlic, thyme, bay leaves, mushrooms, carrots, onions, celery and parsley.
Cover with enough chicken or vegetable stock.
You can also use water.
Bring to a gentle simmer.
Cook until the chicken is very tender and pulls away from the bone. About 1 hour.
Remove the chicken thighs.
Discard the skin and bones. Shred the chicken and set aside.

Continue to simmer the soup for another 30 min

1 hour until the soup is concentrated in
flavour and very tasty.
Strain through a fine mesh strainer. Discard all the aromatics.
Return broth to the stove. Taste to adjust seasoning. If you started with water you will need a
good amount of salt and pepper.


To finish the soup:


Add the finely sliced carrot, celery and spring onions. Simmer until tender.
Add the white button mushrooms and simmer until just cooked through.
Return the shredded chicken to the pot.
Stir everything together.
Ladle the soup into bowls and finish with plenty of fresh dill fronds.
Serve with toasted slices of seed loaf and enjoy!

*Sponsored post on behalf of SAMFA (The South African Mushroom Farmers’ Association)

Spread the love

Leave a Reply