Chicken Mushroom Onion Soup with Beef Stock

Jacob Udler

Jacob Udler

about 1 year ago

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.

Cooking Time

45 minutes

Serving Size

4

Nutrition Per Serving

Cal

250

Protein

35g

Fat

8g

Sat Fat

2g

Carbs

10g

Chole

80mg

Fiber

2g

Sugar

4g

Sodium

800mg

Ingredients

  • 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

Instructions

  • 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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