1 pound boneless chicken thighs or breasts
2 cups sliced mushrooms (e.g., button or cremini)
1 medium onion, chopped
2 medium carrots, diced
4 cups chicken or vegetable broth
2 tablespoons olive oil
Salt and pepper, to taste
Optional: Fresh herbs like thyme or parsley
Start by gathering all your ingredients. Chop the chicken, slice the mushrooms, and dice the onions and carrots.
In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and carrots. Cook for 3-4 minutes until softened. Then, add the sliced mushrooms and continue to cook until the mushrooms have released their moisture and are browned.
Pour in the broth and bring to a gentle simmer. Return the chicken to the pot.
Allow the soup to simmer for about 20-25 minutes or until the chicken is cooked through. If you want a thicker soup, let it simmer longer.
Remove the chicken from the pot, shred it using two forks, and return it to the soup. Adjust seasoning with salt and pepper as needed.
Before serving, stir in fresh herbs if desired. Ladle into bowls and enjoy your comforting soup!
