Chicken, Mushroom, and Leek Soup

One paper down, one to go!

Good thing, too. Casper has been extra needy due to our lack of quality snuggling time.

"Less paper writing, more ear scratching. Chop chop."

I made this soup over the weekend. Haven't had a chance to photograph is yet, but it's pretty delicious!

Chicken, Mushroom, and Leek Soup

adapted from this recipe

Serves 6

2 pounds of cooked chicken, torn

3-4 cups chicken broth (homemade is the best!)

2 tablespoons olive oil

2 leeks, both white and green parts, cleaned and chopped

2 ribs celery, sliced thin

10 ounces fresh mushrooms of any variety

1 apple, peeled and cubed (I would say this is optional, I wasn't feelin' it)

1/4 cup apple cider vinegar

1 teaspoon dried thyme

1/2 cup half and half

1 tablespoon cornstarch (more if needed)

Salt and pepper to taste

In a large stock pot, add olive oil over medium heat. Add leeks and celery. Sauté for about five minutes. Add mushrooms. Cook until all veggies are tender. Add broth and apple cider vinegar. Cook for 30-45 minutes on a low simmer. Whisk together cornstarch and half and half. Pour into soup and stir until thickened. Add chicken and cook for 5-10 minutes. Season to taste and serve hot!