[RECIPE] Brothy Chicken & Mushroom Soup

If you’re craving winter comfort in a bowl, this Brothy Chicken & Mushroom Soup recipe is your cozy cure.

Juicy chicken, earthy mushrooms, and aromatic herbs come together in a light, soul-soothing broth that warms from the inside out. Whether you’re fighting off a chill or just in need of a nourishing hug in a mug, this recipe is simplicity at its most satisfying.

Ingredients for the broth base

• 6 free range chicken thighs, skin on & bone in
• 4 cloves garlic, smashed 
• ±4 sprigs fresh thyme
• ±3 bay leaves
• 4 large portobello mushroom steaks, roughly torn into chunks (or 6-8 large brown mushrooms) 
• 2 carrots, roughly diced
• 2 onions, skin on, quartered 
• 2 stalks celery, leaves included, roughly diced
• Handful fresh parsley 
• ±3L chicken / vegetable stock 

Ingredients to finish the soup

• 1 large carrot, very thinly sliced
• 1 stalk celery, very thinly sliced 
• 2 spring onions, finely sliced 
• 250g white button mushrooms, sliced 
• Salt and pepper, to taste 
• Fresh dill fronds

White button mushrooms are low in calories, fat-free, and a great source of essential nutrients like B vitamins, which support energy metabolism and brain health. They’re also rich in selenium, a powerful antioxidant, and contain ergothioneine, a unique compound with potential anti-inflammatory properties. Plus, these mushrooms provide a modest amount of protein and fibre, making them a smart addition to a balanced diet.

Method

1. Place chicken thighs in a large Dutch oven or soup pot. Add the garlic, thyme, bay leaves, mushrooms, carrots, onions, celery and parsley. 
2. Cover with enough chicken or vegetable stock. You can also use water. Bring to a gentle simmer. Cook until the chicken is very tender and pulls away from the bone. About 1 hour. 
3. Remove the chicken thighs. Discard the skin and bones. Shred the chicken and set aside. 
4. Continue to simmer the soup for another 30 min -1 hour until the soup is concentrated in flavour and very tasty. 
5. Strain through a fine mesh strainer. Discard all the aromatics. 
6. Return broth to the stove. Taste to adjust seasoning. If you started with water you will need a good amount of salt and pepper. 
7. To finish the soup, add the finely sliced carrot, celery and spring onions.
8. Simmer until tender. Add the white button mushrooms and simmer until just cooked through. 
9. Return the shredded chicken to the pot. Stir everything together. Ladle the soup into bowls and finish with plenty of fresh dill fronds. 
10. Serve with toasted slices of seed loaf and enjoy!

Recipe and images supplied by the South African Mushroom Farmers’ Association (SAMFA)

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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