Smoked Chicken and Mushroom Soup

This hearty smoked chicken and mushroom soup combines the rich flavors of smoked chicken with earthy mushrooms, tender carrots, and fresh celery, all simmered in a creamy vegetable stock. The addition of milk gives it a comforting texture while keeping it balanced and satisfying. Perfect for a cozy dinner or a warming lunch, this dish is both traditional and creatively comforting.

Ingredients:

• 2 cups smoked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 4 cups vegetable stock
• 1 cup milk
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add diced carrots and celery to the pot, cooking for about 5 minutes until they start to soften.
3. Stir in the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender.
4. Add the shredded smoked chicken, vegetable stock, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
5. Stir in the milk and let it heat through for another 5 minutes. Adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.