Chicken and Mushroom Soup

Instructions

1. 1

   Begin by dicing the chicken breast into bite-sized pieces.

2. 2

   Slice the portabella mushrooms, celery, carrot, bell pepper, and onion into thin pieces.

3. 3

   In a large pot, add the chicken broth and bring it to a gentle boil over medium heat.

4. 4

   Add the diced chicken to the pot and cook for about 5 minutes, or until the chicken is no longer pink.

5. 5

   Add the sliced mushrooms, celery, carrot, bell pepper, and onion to the pot.

6. 6

   Season the soup with salt and black pepper.

7. 7

   Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.

8. 8

   Taste and adjust the seasoning if necessary.

9. 9

   Serve the soup hot, garnished with fresh herbs if desired.