Chicken & Mushroom Soup Recipe

Warm up with this gut healing, skin nourishing Chicken & Mushroom Soup we’ll be cozying up with all winter long 

Ingredients:

• 1-2 tablespoons olive oil
• 2-3 boneless chicken breasts
• 1/2 an onion, chopped
• 8 ounces mushrooms, sliced
• 2 teaspoons garlic, minced
• 1 tablespoon thyme, fresh
• 1 teaspoon rosemary, fresh, chopped
• Kosher salt
• Black pepper
• 4 cups chicken broth
• 1-2 cups spinach
• Ginger, fresh, grated, to taste
• Juice of 1/2 a lemon
• Parsley, fresh, chopped

Instructions:

1. In a large pot or dutch oven heat 1 tablespoon olive oil over medium high heat. Once hot, add chicken breasts and sear on both sides for 4-5 minutes until golden. Remove chicken from pot and set aside.
2. Reduce heat to medium, add additional olive oil if needed, then add onion and mushrooms. Sauté for 5-7 minutes until onion has softened.
3. Add garlic, thyme, rosemary, and a pinch each of salt and pepper, then cook for an additional 1-2 minutes.
4. Add chicken back to pot along with chicken broth. - Bring to a boil, reduce to a simmer, then cover and cook for 15-20 minutes or until chicken is cooked through.
5. Remove and shred the chicken, then return it to the pot along with the spinach, grated ginger, and lemon juice. Continue cooking until spinach has wilted then serve topped with parsley.