One-pot Italian Chicken and Mushrooms Soup
This one-pot Italian chicken and mushrooms soup is the perfect weekday dinner for the month of October, and throughout the colder months.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium large pot
- 1 silicone spoon
- 1 medium bowl
- 1 wine glass
Ingredients
- 500 gr chicken pieces I asked my butcher to cut them into cubes for a stew. You can do the same, or cut them yourself.
- 2 cloves garlic
- 1 medium onion
- 10 mushrooms I am using Portobello style
- half glass white wine
- salt and pepper
- thyme, fresh or dry
- 2 tbsp Belmorso Extra Virgin Olive Oil
- 1 cube vegetable stock or chicken
- 1 tbsp flour or 2 (optional)
- 400 ml water
- 200 ml cooking cream
Instructions
- Clean, peel and cut your mushrooms into slices.
- Peel and cut the garlic and onion.
- Sauté both garlic and onion in EVOO (1 tbsp) in your pot.
- Add the chicken pieces into the same pot and another tablespoon EVOO. Leave to sauté for 5 minutes or so. Turn it from time to time so it goldens evenly.
- Season and dd the thyme and the white wine. Leave to evaporate.
- Add the mushrooms and leave them to aromatize for 5 minutes.
- In the meantime, prepare your vegetable stock in water.
- Add the stock to your pot, cover with a lid, lower the heat, and leave to simmer for 40 minutes. You can reserve a little stock to mix in the one tablespoon of flour before adding it to the pot. Or you can do this before adding the cooking cream, if you want to see if it needs it.
- After 40 minutes, remove the lid, add the cooking cream, mix well and put the lid back on. Leave to simmer for 5 to 10 final minutes.
- Your one-pot Italian chicken and mushrooms is ready. You can serve and enjoy it with some crusty bread. Buon appetito!
Notes
The above calories do not include any side of bread you might want to enjoy with this dish.