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chicken, potato and mushroom soup

(2 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

This has the consistency of oyster stew. Serve with crusty bread to sop up broth.

(2 ratings)
yield 2 -4
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken, potato and mushroom soup

  • 1 lb
    skin on, bone-in chicken thighs (2-3)
  • 5 c
    water
  • 1/4 c
    chopped onion
  • 8 oz
    sliced mushrooms (fresh)
  • 1 clove
    garlic, minced
  • 1 c
    shredded carrot
  • 2 tsp
    chicken better than bouillon (or powdered bouillon)
  • 1 lg
    yukon gold potato (no need to peel)
  • 1 c
    heavy cream
  • salt and pepper, to taste

How To Make chicken, potato and mushroom soup

  • 1
    Place thighs and water in soup pot and bring to a boil. Reduce heat to simmer and cover pan. Cook for 20 minutes. Remove thighs to a bowl to cool. Leave water in pan.
  • 2
    Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
  • 3
    Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
  • 4
    Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
  • 5
    Stir in cooked chicken and cream and bring back to heat. Season to taste.
  • 6
    Serve with a crusty bread.
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