Brothy chicken and mushroom soup: Strengthen your immune this winter

There is no doubt that chicken soup has great health benefits when you are feeling under the weather. This brothy chicken and mushroom soup contain even more health benefits that will help to keep the flu season at bay.

Chicken broth is loaded with essential fatty acids and protein. These will help your body build and repair healthy muscle, bone, skin, and blood cells. Combined with mushrooms which are rich in fiber, protein, and antioxidants and you have a powerful recipe for the winter season.

More about our brothy chicken and mushroom soup

The secret to extracting all the goodness from the chicken into the soup is that you need to allow the chicken to cook slowly for a long time. This allows for the supplements in the bones to infuse with the broth. So, preparing brothy chicken is not something you can do quickly before dinner time.

For the ultimate enjoyment, serve with toast slices of seed bread. Enjoy this immune booster this winter!

Brothy chicken and mushroom soup recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time

3

hours 

Total time

3

hours 

15

minutes

Ingredients

• Broth base

• 6 6 free-range chicken thighs, skin on & bone-in

• 4 cloves garlic, smashed

• ± 4 sprigs of fresh thyme

• ± 3 bay leaves

• 4 large portabello mushroom steaks, roughly torn into chunks (or 6-8 large brown mushrooms)

• 2 carrots, roughly diced

• 2 onions, skin on, quartered

• 2 stalks celery, leaves included, roughly diced

• handful fresh parsley

• ± 3 litre chicken / vegetable stock

• To finish the soup

• 1 large carrot, very thinly sliced

• 1 stalk celery, very thinly sliced

• 2 spring onions, finely sliced

• 250 g 250 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 it 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!

Notes

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