Fergie's Leek & Mushroom Chicken Soup

This soup is almost too easy to make.  Can't wait for the kids to come home to this!

2 Chicken Breast, Already Cooked, Poached, Baked, or BBQ'd

2 Large Leeks, Thinly Sliced

5 Garlic Cloves, Minced

3 Tablespoons Cooking Oil

3 Large Potatoes, Sliced

10 oz Mushrooms, I used Baby Bellas

1 Container Chicken or Veggie Stock

1/4 Cup Italian Parsley, Finely Chopped

2 Teaspoons Salt

1 Teaspoon Pepper

1/2 Teaspoon Oregano

In a large pot heat the oil and add the Leeks and the Garlic.  Cook for 3-4 Minutes or until leeks are soft. 

Add the stock.... plus 1 whole container of water.

Add Potatoes...

I always have cooked chicken in the fridge.  These were poached with just water and onions. 

Shred the chicken and add to pot. 

Add the mushrooms... 

Chopped Parsley.... a must in most soups... adds depth of flavor!

Add the parsley... the salt, pepper and oregano.  Simmer for 10 minutes and serve!!!

Sprinkle with Fresh Grated Parmesan Cheese!