This easy chicken and mushroom soup recipe is a classic base. It's a quick, flavorful, and healthy dish that works as a heartier meal or as an appetizer.
Alter this recipe any way you see fit. Add chili powder and tomatoes for something spicy, or throw in some half and half for a creamy mushroom soup. If you want to keep it simple, just add some sliced carrots or other vegetables and you're good to go!
Clean the mushrooms with a damp cloth and slice them into medium-sized pieces.
Heat 2 tbsp olive oil over medium-high heat in a large pot. Sauté the cut pieces of chicken until cooked through, about 4 to 5 minutes.
Remove the chicken and add 1 tbsp olive oil, the chopped garlic, the chopped onion, and any other spices you desire. Cook until onion is translucent, about 5 minutes.
Remove the onion mixture (you can put it in the same bowl as the chicken) and add the chopped mushrooms. Sauté the mushrooms until they've browned, about 5 minutes.
Now put the onion mixture and chicken back in the pot and cook for another 3 minutes. Add the sherry and chicken broth and bring to a simmer. Let the soup simmer for another 3 to 5 minutes, make sure it heats up well before you serve it.
Garnish with parsley and add salt and pepper to taste. Serve with bread. Delicious!