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Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 1 medium russet potato, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- 8 ounces sliced white mushrooms
- 1 bay leaf
- 4 cups low-sodium chicken stock (32 ounces)
- 8 ounces cooked chicken breast, diced or shredded
- ½ cup half-and-half
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté onion, celery, carrot, and potato for 5 minutes with salt, pepper, oregano, and thyme.
- Add minced garlic and sliced mushrooms, cooking for 3 more minutes.
- Stir in bay leaf and chicken stock, bringing the mixture to a boil.
- Cook until potatoes are fork-tender, about 5 to 10 minutes.
- Add cooked chicken and half-and-half, stirring to combine and heat through.
- Remove the bay leaf and serve garnished with parsley.
Notes
Fresh herbs enhance the soup’s flavor significantly.
For a thicker soup, mash some of the potatoes before adding cream.
Adjust seasoning to your taste, possibly adding more salt or lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg