CHICKEN, POTATO AND MUSHROOM SOUP

Chicken, Potato and Mushroom Soup image

Provided by Mikekey *

Time 1h30m

Number Of Ingredients 10

1 lb skin on, bone-in chicken thighs (2-3)
5 c water
1/4 c chopped onion
8 oz sliced mushrooms (fresh)
1 clove garlic, minced
1 c shredded carrot
2 tsp chicken better than bouillon (or powdered bouillon)
1 large yukon gold potato (no need to peel)
1 c heavy cream
salt and pepper, to taste

Steps:

1. Place thighs and water in soup pot and bring to a boil. Reduce heat to simmer and cover pan. Cook for 20 minutes. Remove thighs to a bowl to cool. Leave water in pan.
2. Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
3. Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
4. Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
5. Stir in cooked chicken and cream and bring back to heat. Season to taste.
6. Serve with a crusty bread.