Chicken Mushroom Potato Soup
A hearty, savoury, chunky soup flavoured with dried herbs.
Ingredients
- 200 g white button mushrooms wiped cleaned and sliced
- 1 large potato cut into chunks
- 200 g cooked chicken, shredded
- 500 ml chicken broth
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ½ tsp chilli flakes
- 1 large clove of garlic
- 1 medium onion finely chopped
- 1 olive oil
- A small knob of butter
- Salt
- Freshly ground black pepper
- A few slices of chicken or pork sausage (optional)
Instructions
- Add olive oil and butter to a pot on low heat and add the onion. Sauté till translucent and grate in the garlic. Cook for 5 seconds.
- Then add the potatoes, mushrooms, dried herbs, chilli flakes a little salt. Pour in a little of the broth, cover and cook on a low flame till the potatoes are cooked but not mushy (about 10 mins).
- The add the chicken, the sausage (if using) and the remaining broth. Season again and simmer for 5 minutes till the soup comes together. Check the seasoning, add the pepper and turn off the flame. Serve with buttered, crusty bread.