Chicken Vegetable Mushroom Soup

So the first thing I did with my homemade stock was make soup! It was soooo cold and rainy here last week and it was perfect weather for homemade soup. I had also been inspired by all the delicious soups and stews on Elly's blog. I have been eying them and drooling over them for some time and was so happy to be able to make my own. I definitely did not use a recipe. Instead, I just looked over all of Elly's recipes and used parts of them in mine.

Chicken Vegetable Mushroom Soup

2 boneless skinless chicken breasts, cut into bite sized pieces
1 tbsp olive oil
8-9 cups chicken broth (I used homemade stock)
1 medium yellow onion, chopped
2 cloves garlic, minced
5 ozs sliced baby portabella mushrooms
1 large carrot, cut into bite size chunks
dried oregano
dried thyme
salt and pepper to taste

In a large Dutch Oven, heat oil and cook chicken until almost done. Remove chicken and set aside. Add onion to the pan and simmer for 2-3 minutes, until softened. Add garlic and cook for another minute, until fragrant. Add stock and all other ingredients, except chicken and mushrooms, and bring to a boil. Cover and simmer for 30-40 minutes. Add chicken and mushrooms, cover and simmer for another 30 minutes. Enjoy!