Chicken Mushroom Onion Soup with Beef Stock
This hearty soup is perfect for a cold winter day. The combination of chicken, mushrooms, and onions in a rich beef stock creates a savory and satisfying meal.
Nutrition Per Serving
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 4 cups beef stock
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- In a large pot, heat the olive oil over medium-high heat.
- Add the chicken and cook until browned, about 5 minutes.
- Add the onion and mushrooms and cook until softened, about 5 minutes.
- Add the beef stock, thyme, salt, and pepper and bring to a boil.
- Reduce the heat and simmer for 20-30 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy!
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