Mama’s Chicken Soup

Thank you, Mom and Dad, for putting this into my heart - and my sister Carla’s as well.

INGREDIENTS

• 1 pound chicken breast
• 3 liters chicken stock
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced 
• 2 carrots, diced
• 2 stalks celery, diced
• 2 large tomatoes, roughly chopped
• 2 tablespoons olive oil or Ghee (clarified butter)
• Sea salt and pepper
• Fresh parsley, chopped 

DIRECTIONS

1. In a large Dutch oven or stockpot, heat olive oil or clarified butter over medium heat. Season chicken with salt and pepper. Add and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté the onion and garlic until softened and translucent, about 5 minutes.
3. Add the chicken stock, carrots, celery, and mushrooms. Cook on high heat for 20 minutes, stirring occasionally, reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
4. Add the chicken, potatoes, and tomatoes. Stir to combine and heat through for 5 minutes.
5. Sprinkle with parsley for a pop of color and freshness.