Chicken and Mushroom Soup
A warming nutrient dense soup.
Servings: 8
Equipment
- Slow Cooker
Ingredients
- 50 g butter
- 1 kg mushrooms mixed varieties are best for flavour and nutrient variety, but any will do
- 6 chicken thighs
- 2 L chicken bone broth
- 2 onions chopped
- 2 garlic cloves crushed
- 3 celery stalks
- 4 carrots small
- 2 tsp dried thyme
- 2 tsp salt
- ¼ cup fish sauce
Instructions
- Put all the ingredients in the slow cooker, cook on high for 4 hours
- Open lid allow steam to escape, then blitz with stick blender (or put batches in the food processor) until desired texture forms. (I enjoy it a bit lumpy still.)
Plating
- Serve alone or topped with bacon bits, spring onions and dollop of sour cream or greek yoghurt.
Notes
When the soup is blitzed it forms quite a creamy texture. So when I had left overs I didn’t add any sour cream or yoghurt and it was still just as yummy without it!