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Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. This creamy chicken and mushroom soup is full of flavor with diced chicken breasts, carrots, celery, and fresh sliced mushrooms.

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Composition - Chicken And Mushroom Soup:

1. Need 1 tbsp olive oil, extra virgin
2. Give 1 of spring onion, including greens, sliced
3. Require 1 - garlic clove, finely chopped
4. Need 10 small for button mushrooms, cut in half
5. Give 1 - chicken breast, shredded or diced
6. Provide 400 ml for chicken stock
7. Need 1 tbsp of cornflour
8. Require for salt
9. Provide - soya sauce
10. Need - oyster sauce
11. Need 1 tbsp vegetable oil
12. You need 2 tbsp - water

Season generously with salt and pepper. Pour the mixture over the chicken. Very tasty and moist chicken and gravy for the rice. Served with a salad or broccoli on the side.

Chicken And Mushroom Soup start cooking:

1. In a wok over a medium heat, heat the vegetable oil, add the chicken and fry until cooked. About 5-8 minutes. Alternatively you can use leftover chicken.
2. Next, over a low to medium heat add the olive oil.
3. When heated add the onions and garlic and fry for about a minute, be careful not to burn the garlic. (You may add white onions instead)
4. Next add the mushrooms and cooked chicken and fry for a further 2 minutes. (You can add any type of mushrooms you prefer).
5. You may choose to add more stock depending on how much liquid you like in your soup. Bring the soup until its just about to boil.
6. Prepare the cornflour mixture. Add 1 tablespoon of cornflour with 2 tablespoons of water and mix until well incorporated together. Set aside.
7. Then slowly add the cornflour mixture. Let the liquid thicken.
8. Then add the salt, soya sauce and oyster sauce. With the sauces I'd suggest adding 1tsp at a time until you reach the flavour you like.
9. Serve and enjoy.

Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. In same skillet, cook garlic, mushrooms and red onion in olive oil till tender. Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Add chicken breasts to skillet, spoon sauce over chicken. I took other's advice and added the cream of mushroom soup and sauteed the mushrooms in some olive oil and garlic first.

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