Comfort Soup

2 tablespoons mild-flavored oil (canola, grapeseed, or corn)

1 onion, diced

2 cloves of garlic, pressed or minced

4 stalks of celery, diced

6 large carrots, sliced thin

½ pound mushrooms, baby bella or white (bella adds more flavor)

1 rotisserie chicken or boiled whole chicken, boned and cut into bite-size pieces

2 quarts chicken stock

1 quart water

1 teaspoon parsley flakes

1 teaspoon dried rosemary

1 teaspoon thyme

Salt and pepper to taste


  1. Heat oil in large stockpot and cook onions, garlic, and celery until celery is soft and onion is translucent. Add spices and stir on medium-low heat.
  2. In separate pan, saute carrots until softened slightly, then saute mushrooms until color darkens, about 4 min.
  3. Add stock and water to stock pot, then add cooked carrots and mushrooms.
  4. Add chicken to stock pot.
  5. Simmer on low heat for two hours (quick version: simmer 30 min), then reduce heat to low. The longer the flavors blend together, the better the taste.
  6. Serve with warm bread and butter.





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