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Chicken and rice soup is the kind of dish that whispers comfort. It’s humble, yes, but packed with enough flavor to make you forget about takeout. I love how it feels like a warm hug, especially when the weather dips and I want something easy but satisfying.

Why I keep coming back to this recipe

It’s simple, honest, and forgiving. The way it evolves with just a squeeze of lemon or a dash of hot sauce keeps it interesting. Plus, it’s quick enough to make on busy nights but hearty enough to satisfy cravings. It’s my go-to for those days when I need comfort that’s easy to come by.

Breaking down the ingredients

• Chicken thighs: Juicy and flavorful, I prefer thighs for their forgiving nature and richness.
• Rice: Long-grain rice stays fluffy, but jasmine adds a fragrant, slightly sweet note.
• Carrots: Sweet and tender, add color and a subtle sweetness that balances the broth.
• Celery: Crunchy and aromatic, it adds a fresh, herbal note.
• Lemon: Brightens everything with a zing, especially when squeezed right before serving.
• Chicken broth: Use homemade if you can—more depth, less salt, richer flavor.
• Seasonings: Salt and pepper are basics, but don’t skip a touch of thyme or parsley for freshness.

Tools of the trade for soup success

• Large heavy-bottomed pot: To evenly cook the soup and prevent scorching.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup during cooking.
• Measuring spoons and cups: For precise seasoning and ingredients.

Step-by-step: Crafting your chicken and rice soup

Step 1: Start with a large, heavy-bottomed pot on medium heat. Add a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add diced chicken (preferably thighs, for more flavor) and cook until lightly browned, 7-8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, then add rice, carrots, and celery. Cook until rice and vegetables are tender, about 20 minutes.

Step 4: Season with salt, pepper, and a squeeze of lemon to brighten. Let it rest for 5 minutes before serving.

Cooking checkpoints and tips to keep in mind

• Ensure the rice is not overcooked; it should be tender but still hold shape.
• The chicken should be cooked through but not dry; slice to check for no pink in the middle.
• The broth should be flavorful and clear, with a slight shimmer from the fat but not greasy.

Common mistakes and how to fix them

• Too thick or rice sticking to the bottom.? Add more broth if the rice absorbs too much and the soup thickens.
• Burnt bits or scorched taste.? Reduce heat slightly if ingredients start to stick or burn.
• Overly salty or intense flavor.? Add a splash of water or broth to loosen if the soup becomes too concentrated.
• Overcooked, mushy vegetables.? Use a gentle simmer for delicate ingredients to prevent overcooking.

Chicken and Rice Soup

Chicken and rice soup is a comforting, hearty dish that combines tender chicken thighs, fluffy rice, and flavorful vegetables simmered in rich chicken broth. The soup features a clear, nourishing broth with colorful carrots and crunchy celery, finished with a bright squeeze of lemon for extra freshness. Its simple yet satisfying texture makes it perfect for cozy nights or quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth preferably homemade for richer flavor
• 1 lb chicken thighs boneless, skinless, diced
• 1 cup long-grain rice or jasmine rice for fragrance
• 2 carrots carrots peeled and diced
• 2 stalks celery diced
• 1 lemon for squeezing over the soup
• to taste salt
• to taste pepper
• 1 teaspoon fresh thyme or parsley optional for added freshness
• 1 tablespoon oil olive oil

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes.
   
2. Add the diced chicken thighs to the pot. Cook until they are lightly browned and cooked through, about 7-8 minutes, stirring occasionally.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add diced carrots and celery to the pot.
   
4. Stir in the rice, then cover the pot and simmer on low heat for about 20 minutes, or until the rice is tender and the vegetables are soft.
   
5. Season the soup with salt, pepper, and a sprinkle of thyme or parsley if desired. Squeeze fresh lemon juice into the soup for brightness, then stir gently.
   
6. Let the soup rest for about 5 minutes to allow flavors to meld. Ladle into bowls and serve hot, garnished with additional herbs or lemon if preferred.
   

Notes

Adjust the seasoning to taste and add hot sauce or extra lemon for a personal touch. Be careful not to overcook the rice to keep the soup with a nice, slightly chewy texture.

Chicken and rice soup is the kind of dish that whispers comfort. It’s humble, yes, but packed with enough flavor to make you forget about takeout. I love how it feels like a warm hug, especially when the weather dips and I want something easy but satisfying.

Why I keep coming back to this recipe

It’s simple, honest, and forgiving. The way it evolves with just a squeeze of lemon or a dash of hot sauce keeps it interesting. Plus, it’s quick enough to make on busy nights but hearty enough to satisfy cravings. It’s my go-to for those days when I need comfort that’s easy to come by.

Breaking down the ingredients

• Chicken thighs: Juicy and flavorful, I prefer thighs for their forgiving nature and richness.
• Rice: Long-grain rice stays fluffy, but jasmine adds a fragrant, slightly sweet note.
• Carrots: Sweet and tender, add color and a subtle sweetness that balances the broth.
• Celery: Crunchy and aromatic, it adds a fresh, herbal note.
• Lemon: Brightens everything with a zing, especially when squeezed right before serving.
• Chicken broth: Use homemade if you can—more depth, less salt, richer flavor.
• Seasonings: Salt and pepper are basics, but don’t skip a touch of thyme or parsley for freshness.

Tools of the trade for soup success

• Large heavy-bottomed pot: To evenly cook the soup and prevent scorching.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup during cooking.
• Measuring spoons and cups: For precise seasoning and ingredients.

Step-by-step: Crafting your chicken and rice soup

Step 1: Start with a large, heavy-bottomed pot on medium heat. Add a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add diced chicken (preferably thighs, for more flavor) and cook until lightly browned, 7-8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, then add rice, carrots, and celery. Cook until rice and vegetables are tender, about 20 minutes.

Step 4: Season with salt, pepper, and a squeeze of lemon to brighten. Let it rest for 5 minutes before serving.

Cooking checkpoints and tips to keep in mind

• Ensure the rice is not overcooked; it should be tender but still hold shape.
• The chicken should be cooked through but not dry; slice to check for no pink in the middle.
• The broth should be flavorful and clear, with a slight shimmer from the fat but not greasy.

Common mistakes and how to fix them

• Too thick or rice sticking to the bottom.? Add more broth if the rice absorbs too much and the soup thickens.
• Burnt bits or scorched taste.? Reduce heat slightly if ingredients start to stick or burn.
• Overly salty or intense flavor.? Add a splash of water or broth to loosen if the soup becomes too concentrated.
• Overcooked, mushy vegetables.? Use a gentle simmer for delicate ingredients to prevent overcooking.

Chicken and Rice Soup

This comforting chicken and rice soup combines tender chicken thighs, fluffy rice, and aromatic vegetables simmered in flavorful broth. The final dish has a clear, hearty appearance with tender ingredients and a lightly seasoned, bright broth that feels like a warm hug. It’s perfect for cozy nights and makes for a quick, satisfying meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 1 cup long-grain rice or jasmine rice for fragrance
• 2 carrots carrots peeled and diced
• 2 stalks celery chopped
• 1 lemon lemon for juice
• 6 cups chicken broth preferably homemade
• 1 teaspoon dried thyme or fresh parsley, chopped
• to taste salt and pepper for seasoning
• 2 tablespoons olive oil

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, sauté chopped onions until they turn translucent and start to smell sweet, about 5 minutes.
   
2. Add the chicken thighs to the pot and cook until they develop a light golden color on both sides, about 7-8 minutes. Use a spoon to turn them occasionally and listen for a gentle sizzle.
3. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add diced carrots, chopped celery, dried thyme, and a pinch of salt and pepper. Cover and let everything cook for 20 minutes, until the vegetables are tender and the chicken is cooked through.
4. Remove the chicken thighs from the pot and shred them with two forks, then return the shredded chicken to the soup. Stir in the rice and cook uncovered for another 15 minutes, until the rice is tender but not mushy.
5. Squeeze fresh lemon juice into the soup, stirring to brighten the flavors. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
6. Let the soup rest for 5 minutes, allowing flavors to meld and the broth to thicken slightly. Serve hot, garnished with chopped parsley if you like for added freshness.

Notes

For a richer flavor, use homemade chicken broth and fresh herbs. Feel free to add hot sauce or extra lemon for more zest.

Chicken and rice soup is the kind of dish that whispers comfort. It’s humble, yes, but packed with enough flavor to make you forget about takeout. I love how it feels like a warm hug, especially when the weather dips and I want something easy but satisfying.

Why I keep coming back to this recipe

It’s simple, honest, and forgiving. The way it evolves with just a squeeze of lemon or a dash of hot sauce keeps it interesting. Plus, it’s quick enough to make on busy nights but hearty enough to satisfy cravings. It’s my go-to for those days when I need comfort that’s easy to come by.

Breaking down the ingredients

• Chicken thighs: Juicy and flavorful, I prefer thighs for their forgiving nature and richness.
• Rice: Long-grain rice stays fluffy, but jasmine adds a fragrant, slightly sweet note.
• Carrots: Sweet and tender, add color and a subtle sweetness that balances the broth.
• Celery: Crunchy and aromatic, it adds a fresh, herbal note.
• Lemon: Brightens everything with a zing, especially when squeezed right before serving.
• Chicken broth: Use homemade if you can—more depth, less salt, richer flavor.
• Seasonings: Salt and pepper are basics, but don’t skip a touch of thyme or parsley for freshness.

Tools of the trade for soup success

• Large heavy-bottomed pot: To evenly cook the soup and prevent scorching.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup during cooking.
• Measuring spoons and cups: For precise seasoning and ingredients.

Step-by-step: Crafting your chicken and rice soup

Step 1: Start with a large, heavy-bottomed pot on medium heat. Add a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add diced chicken (preferably thighs, for more flavor) and cook until lightly browned, 7-8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, then add rice, carrots, and celery. Cook until rice and vegetables are tender, about 20 minutes.

Step 4: Season with salt, pepper, and a squeeze of lemon to brighten. Let it rest for 5 minutes before serving.

Cooking checkpoints and tips to keep in mind

• Ensure the rice is not overcooked; it should be tender but still hold shape.
• The chicken should be cooked through but not dry; slice to check for no pink in the middle.
• The broth should be flavorful and clear, with a slight shimmer from the fat but not greasy.

Common mistakes and how to fix them

• Too thick or rice sticking to the bottom.? Add more broth if the rice absorbs too much and the soup thickens.
• Burnt bits or scorched taste.? Reduce heat slightly if ingredients start to stick or burn.
• Overly salty or intense flavor.? Add a splash of water or broth to loosen if the soup becomes too concentrated.
• Overcooked, mushy vegetables.? Use a gentle simmer for delicate ingredients to prevent overcooking.

Chicken and Rice Soup

Chicken and rice soup is a comforting, hearty dish that combines tender chicken thighs, fluffy rice, and aromatic vegetables simmered in rich chicken broth. The soup develops a clear, flavorful broth with a slightly thickened texture, finished with a bright squeeze of lemon for added freshness. It’s the perfect one-pot meal for cozy nights, offering a warm hug in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless and skinless preferred
• 1 cup long-grain rice
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 1 whole lemon for squeezing at the end
• 4 cups chicken broth preferably homemade
• 1 teaspoon dried thyme or fresh parsley for seasoning
• to taste salt and pepper
• 1 tablespoon oil for sautéing

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Start by heating a large heavy-bottomed pot over medium heat. Add a tablespoon of oil and sauté chopped onions until they turn translucent and fragrant, about 5 minutes.
   
2. Add the chicken thighs to the pot and cook until they develop a light golden color, about 7-8 minutes, turning occasionally to cook evenly.
3. Pour in the chicken broth and bring it to a gentle simmer. Add sliced carrots, chopped celery, dried thyme or parsley, and the rice.
4. Reduce the heat to low and cover the pot. Let the soup simmer gently until the rice and vegetables are tender, about 20 minutes, stirring occasionally to prevent sticking.
5. Once cooked, check the seasoning and add salt and pepper to taste. Squeeze fresh lemon juice into the soup for brightness and stir well.
6. Remove the chicken thighs and shred them into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
7. Let the soup rest for a few minutes to allow flavors to meld, then serve hot with an extra squeeze of lemon if desired.

Notes

For added freshness, sprinkle chopped parsley on top before serving. Use homemade broth for richer flavor or store-bought if needed. Adjust seasoning as preferred for saltiness and acidity.

This creamy mushroom chicken soup is my go-to when I want comfort with a little twist. The secret is how I use the mushrooms—they get deeply caramelized, adding a smoky depth to the broth. It’s a recipe born from late-night fridge rummaging and a craving for something warm, rich, and satisfying.

Why I keep returning to this soup

It’s unexpectedly comforting, with layers of flavor that surprise me each time. The way the mushrooms develop a smoky sweetness, paired with the creamy broth—never gets old. Plus, it’s one of those recipes I can tweak easily, making it feel new even after many bowls.

Breaking down the ingredients for richness

• Mushrooms: Earthy, umami-packed slices that caramelize beautifully, adding depth.
• Chicken breast or thighs: Tender, lean protein that soaks up flavors—use thighs for more juiciness.
• Cream: Adds velvety richness—full-fat is best, but half-and-half works too.
• Chicken broth: The flavor base—opt for low-sodium to control salt.
• Lemon juice: Brightens everything up—don’t skip this for a zingy finish.
• Olive oil: For sautéing—use good-quality oil for better flavor.
• Salt and pepper: Simple seasonings to bring out all the flavors.

Tools of the trade for a silky soup

• Heavy-bottomed pot: Distributes heat evenly, prevents scorching.
• Sharp knife: Slices mushrooms and dices chicken neatly.
• Wooden spoon: Stirs gently without scratching the pot.
• Measuring cups and spoons: Balances ingredients accurately.

Step-by-step to a silky, hearty soup

Step 1: Start by heating a large, sturdy pot over medium heat—about 180°C (356°F).

Step 2: Add a splash of oil, then toss in sliced mushrooms. Cook until they release their earthy aroma and turn golden, about 8 minutes.

Step 3: Push the mushrooms to one side, then add diced chicken—seasoned with salt and pepper. Cook until no longer pink, about 6 minutes.

Step 4: Pour in chicken broth, then add a splash of cream and a squeeze of lemon juice. Simmer gently for 15 minutes, stirring occasionally.

Cooks’ tips for perfect creamy mushroom chicken soup

• Mushrooms should be golden and smell earthy, not soggy or burnt.
• Chicken pieces should be cooked through and tender, not dry or rubbery.
• Soup should be creamy but not gloopy; adjust cream quantity if needed.
• Keep the heat gentle to prevent curdling or burning.

Common pitfalls and how to fix them

• Soup thickened too much or curdled.? Add more broth or cream to loosen a too-thick soup.
• Cream curdles or sticks to the bottom.? Reduce heat immediately and stir continuously.
• Mushrooms look pale or soggy.? Cook mushrooms longer over medium heat for deeper flavor.
• Over-salted or under-flavored soup.? Season gradually and taste as you go.

Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines deeply caramelized mushrooms with tender chicken, simmered in a rich broth and finished with cream and lemon for brightness. The mushrooms develop a smoky sweetness, resulting in a velvety, hearty dish with a luxurious texture and inviting aroma.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 8 oz mushrooms sliced
• 2 boneless, skinless chicken breasts or thighs diced
• 1 cup cream full-fat or half-and-half
• 4 cups chicken broth low-sodium preferred
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons olive oil good quality
• to taste salt and pepper seasoning

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Heat a heavy-bottomed pot over medium heat, feeling the warmth as the oil begins to shimmer.
   
2. Add sliced mushrooms to the pot, spreading them out evenly. Sauté for about 8 minutes, stirring occasionally, until they release their earthy aroma and turn a deep golden brown.
   
3. Push the mushrooms to one side of the pot, then add diced chicken to the empty space. Season with salt and pepper, and cook for about 6 minutes until the chicken is no longer pink and begins to brown slightly.
   
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to build flavor. Bring the mixture to a gentle simmer.
   
5. Stir in the cream and squeeze in the lemon juice, then reduce the heat to low. Let the soup simmer gently for about 15 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
   
6. Taste the soup and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.
   

This creamy mushroom chicken soup is my go-to when I want comfort with a little twist. The secret is how I use the mushrooms—they get deeply caramelized, adding a smoky depth to the broth. It’s a recipe born from late-night fridge rummaging and a craving for something warm, rich, and satisfying.

Why I keep returning to this soup

It’s unexpectedly comforting, with layers of flavor that surprise me each time. The way the mushrooms develop a smoky sweetness, paired with the creamy broth—never gets old. Plus, it’s one of those recipes I can tweak easily, making it feel new even after many bowls.

Breaking down the ingredients for richness

• Mushrooms: Earthy, umami-packed slices that caramelize beautifully, adding depth.
• Chicken breast or thighs: Tender, lean protein that soaks up flavors—use thighs for more juiciness.
• Cream: Adds velvety richness—full-fat is best, but half-and-half works too.
• Chicken broth: The flavor base—opt for low-sodium to control salt.
• Lemon juice: Brightens everything up—don’t skip this for a zingy finish.
• Olive oil: For sautéing—use good-quality oil for better flavor.
• Salt and pepper: Simple seasonings to bring out all the flavors.

Tools of the trade for a silky soup

• Heavy-bottomed pot: Distributes heat evenly, prevents scorching.
• Sharp knife: Slices mushrooms and dices chicken neatly.
• Wooden spoon: Stirs gently without scratching the pot.
• Measuring cups and spoons: Balances ingredients accurately.

Step-by-step to a silky, hearty soup

Step 1: Start by heating a large, sturdy pot over medium heat—about 180°C (356°F).

Step 2: Add a splash of oil, then toss in sliced mushrooms. Cook until they release their earthy aroma and turn golden, about 8 minutes.

Step 3: Push the mushrooms to one side, then add diced chicken—seasoned with salt and pepper. Cook until no longer pink, about 6 minutes.

Step 4: Pour in chicken broth, then add a splash of cream and a squeeze of lemon juice. Simmer gently for 15 minutes, stirring occasionally.

Cooks’ tips for perfect creamy mushroom chicken soup

• Mushrooms should be golden and smell earthy, not soggy or burnt.
• Chicken pieces should be cooked through and tender, not dry or rubbery.
• Soup should be creamy but not gloopy; adjust cream quantity if needed.
• Keep the heat gentle to prevent curdling or burning.

Common pitfalls and how to fix them

• Soup thickened too much or curdled.? Add more broth or cream to loosen a too-thick soup.
• Cream curdles or sticks to the bottom.? Reduce heat immediately and stir continuously.
• Mushrooms look pale or soggy.? Cook mushrooms longer over medium heat for deeper flavor.
• Over-salted or under-flavored soup.? Season gradually and taste as you go.

Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines deeply caramelized mushrooms with tender chicken, simmered in a rich broth with a touch of cream. The mushrooms develop a smoky sweetness, creating a velvety, hearty texture with layers of flavor and a bright hint of lemon at the finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz mushrooms sliced
• 2 boneless, skinless chicken breasts or thighs diced
• 1/2 cup cream full-fat or half-and-half
• 4 cups chicken broth low-sodium preferred
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons olive oil good quality
• to taste salt and pepper for seasoning

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Heat a heavy-bottomed pot over medium heat, and add olive oil. When shimmering and warm, add sliced mushrooms and cook, stirring occasionally, until they turn golden brown and release a rich aroma, about 8 minutes.
   
2. Push the mushrooms to one side of the pot, then add the diced chicken. Season with salt and pepper, and cook until the chicken is no longer pink and begins to brown, about 6 minutes.
   
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
   
4. Add the cream and stir to combine, then squeeze in the fresh lemon juice. Let the soup simmer gently for about 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
   
5. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve hot, with a swirl of extra cream or fresh herbs if desired.

Notes

For extra smoky flavor, add a pinch of smoked paprika or finish with a drizzle of truffle oil. Using thighs instead of breasts makes the chicken more tender and juicy. Keep the heat gentle to prevent curdling when adding the cream.

This creamy mushroom chicken soup is my go-to when I want comfort with a little twist. The secret is how I use the mushrooms—they get deeply caramelized, adding a smoky depth to the broth. It’s a recipe born from late-night fridge rummaging and a craving for something warm, rich, and satisfying.

Why I keep returning to this soup

It’s unexpectedly comforting, with layers of flavor that surprise me each time. The way the mushrooms develop a smoky sweetness, paired with the creamy broth—never gets old. Plus, it’s one of those recipes I can tweak easily, making it feel new even after many bowls.

Breaking down the ingredients for richness

• Mushrooms: Earthy, umami-packed slices that caramelize beautifully, adding depth.
• Chicken breast or thighs: Tender, lean protein that soaks up flavors—use thighs for more juiciness.
• Cream: Adds velvety richness—full-fat is best, but half-and-half works too.
• Chicken broth: The flavor base—opt for low-sodium to control salt.
• Lemon juice: Brightens everything up—don’t skip this for a zingy finish.
• Olive oil: For sautéing—use good-quality oil for better flavor.
• Salt and pepper: Simple seasonings to bring out all the flavors.

Tools of the trade for a silky soup

• Heavy-bottomed pot: Distributes heat evenly, prevents scorching.
• Sharp knife: Slices mushrooms and dices chicken neatly.
• Wooden spoon: Stirs gently without scratching the pot.
• Measuring cups and spoons: Balances ingredients accurately.

Step-by-step to a silky, hearty soup

Step 1: Start by heating a large, sturdy pot over medium heat—about 180°C (356°F).

Step 2: Add a splash of oil, then toss in sliced mushrooms. Cook until they release their earthy aroma and turn golden, about 8 minutes.

Step 3: Push the mushrooms to one side, then add diced chicken—seasoned with salt and pepper. Cook until no longer pink, about 6 minutes.

Step 4: Pour in chicken broth, then add a splash of cream and a squeeze of lemon juice. Simmer gently for 15 minutes, stirring occasionally.

Cooks’ tips for perfect creamy mushroom chicken soup

• Mushrooms should be golden and smell earthy, not soggy or burnt.
• Chicken pieces should be cooked through and tender, not dry or rubbery.
• Soup should be creamy but not gloopy; adjust cream quantity if needed.
• Keep the heat gentle to prevent curdling or burning.

Common pitfalls and how to fix them

• Soup thickened too much or curdled.? Add more broth or cream to loosen a too-thick soup.
• Cream curdles or sticks to the bottom.? Reduce heat immediately and stir continuously.
• Mushrooms look pale or soggy.? Cook mushrooms longer over medium heat for deeper flavor.
• Over-salted or under-flavored soup.? Season gradually and taste as you go.

Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup features deeply caramelized mushrooms that lend a smoky sweetness to a rich, velvety broth. Tender chicken pieces and a splash of cream come together to create a comforting, layered flavor experience with a smooth, inviting texture. It’s perfect for cozy nights when you crave warmth and satisfaction in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 8 oz mushrooms sliced
• 2 boneless, skinless chicken breasts or thighs diced
• 1/2 cup heavy cream full-fat preferred
• 4 cups chicken broth low-sodium recommended
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons olive oil good quality
• to taste salt and pepper adjust to preference

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Heat a heavy-bottomed pot over medium heat, feeling the gentle warmth as the oil begins to shimmer.
   
2. Add the sliced mushrooms to the pot, stirring occasionally until they release their earthy aroma and turn a deep golden brown, about 8 minutes.
   
3. Push the mushrooms to one side of the pot, then add the diced chicken, seasoning with salt and pepper.
   
4. Cook the chicken until no longer pink and fully cooked through, about 6 minutes, stirring occasionally for even color.
   
5. Pour in the chicken broth, scraping the bottom of the pot to loosen any flavorful browned bits, then stir in the heavy cream.
6. Bring the mixture to a gentle simmer, then add a squeeze of lemon juice to brighten the flavors.
7. Allow the soup to simmer gently for about 15 minutes, stirring occasionally, until the flavors meld and the broth thickens slightly.
8. Taste and adjust seasonings with additional salt, pepper, or lemon juice as desired.
9. Serve the soup hot, garnished with a sprinkle of fresh herbs if desired, and enjoy the rich, smoky sweetness of the caramelized mushrooms in every spoonful.

This Italian chicken soup is a humble reminder that the best dishes often come from what’s leftover or easy to find. It’s a recipe that grew from family traditions and a few pantry staples, transforming into something warm and nourishing. There’s a quiet satisfaction in simmering these flavors into a comforting, clear broth that feels like a hug.

Why I keep returning to this simple soup

Its straightforward honesty reminds me that good food doesn’t need fuss. It’s the kind of dish that tastes better the next day, and it always feels like a warm hug after a long day. Plus, it’s endlessly customizable with whatever’s in the fridge, making it a kitchen staple.

Breaking down the ingredients: what makes this soup sing

• Chicken: I use shredded cooked chicken for richness—rotisserie works wonders. Swap with turkey if you like.: Adds hearty protein and deep flavor.
• Carrots: Sweet, crunchy, and vibrant—use fresh or frozen. For a softer bite, cook longer.: Brings sweetness and color.
• Celery: Its crispness and slight bitterness balance the soup. Use stalks for flavor, leaves for brightness.: Adds aromatic depth.
• Herbs: Thyme and bay leaves—fresh if you have, dried if not. They give that rustic aroma.: Infuse the broth with herbal warmth.
• Broth: Homemade is best but store-bought works fine. Look for low-sodium for control.: The foundation of flavor.
• Olive oil: Use a good extra virgin for that fruity, peppery kick.: Frying base and flavor enhancer.
• Lemon: Brightens the soup just before serving—if you like a little zing.: Adds a fresh, tangy note.

Tools of the trade for a cozy simmer

• Heavy-bottomed pot: Ensures even heat distribution and prevents scorching.
• Wooden spoon: Stirs ingredients gently without scratching the pot.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup without disturbing the broth.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start with a heavy-bottomed pot. Warm a splash of olive oil over medium heat, about 180°C (356°F).

Step 2: Add chopped onions, carrots, and celery. Sauté until they’re soft and fragrant, about 8 minutes.

Step 3: Toss in shredded cooked chicken. Stir for a minute, letting the flavors mingle.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 90°C (194°F).

Step 5: Add herbs like thyme and bay leaves. Let it simmer on low, uncovered, for 20-30 minutes.

Step 6: Taste and adjust salt and pepper. Remove bay leaves and herbs before serving.

Culinary checkpoints and tips to keep you on track

• Watch for a clear, golden broth as a sign it’s ready.
• Vegetables should be tender but not mushy, test with a fork.
• Herbs should be aromatic but not overpowering—remove before serving.

Common pitfalls and how to dodge them

• Too salty broth.? Add salt gradually to prevent oversalting.
• Vegetables turning to mush.? Keep the heat moderate to avoid overcooking vegetables.
• Herb bitterness.? Remove bay leaves and herbs early if flavor becomes overpowering.
• Burnt patches.? Stir occasionally to prevent sticking at the bottom.

Italian Chicken Soup

This hearty Italian chicken soup features shredded cooked chicken, fresh vegetables, and aromatic herbs simmered in a flavorful broth. It develops a clear, golden appearance with tender vegetables and a comforting, nourishing texture. Perfect as a quick, customizable meal that tastes even better the next day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil good quality extra virgin
• 1 large onion chopped
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 2 cups shredded cooked chicken rotisserie or leftover
• 4 cups chicken broth low-sodium preferred
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• to taste salt and pepper
• 1 lemon lemon for zest and juice

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Knife
• Chopping board
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a splash of olive oil until it shimmers and begins to lightly smoke.
   
2. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes. They should be soft and slightly translucent.
   
3. Toss in shredded cooked chicken, stirring to combine, and let it warm through for about a minute. The mixture will smell savory and inviting.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Once bubbling, add thyme and bay leaves, then reduce the heat to low and let the soup simmer uncovered for 20-30 minutes, allowing the flavors to meld and the broth to deepen in color.
   
5. Taste the broth and season with salt and pepper as needed. Remove the bay leaves and thyme sprigs if used fresh, and discard.
   
6. Zest the lemon into the soup and squeeze in some juice for brightness. Stir gently to combine, giving the broth a fresh, tangy kick.
   
7. Serve the soup hot, ladled into bowls. The broth should be clear and golden, with tender vegetables and flavorful shredded chicken, ready to enjoy as a comforting, customizable meal.

This Italian chicken soup is a humble reminder that the best dishes often come from what’s leftover or easy to find. It’s a recipe that grew from family traditions and a few pantry staples, transforming into something warm and nourishing. There’s a quiet satisfaction in simmering these flavors into a comforting, clear broth that feels like a hug.

Why I keep returning to this simple soup

Its straightforward honesty reminds me that good food doesn’t need fuss. It’s the kind of dish that tastes better the next day, and it always feels like a warm hug after a long day. Plus, it’s endlessly customizable with whatever’s in the fridge, making it a kitchen staple.

Breaking down the ingredients: what makes this soup sing

• Chicken: I use shredded cooked chicken for richness—rotisserie works wonders. Swap with turkey if you like.: Adds hearty protein and deep flavor.
• Carrots: Sweet, crunchy, and vibrant—use fresh or frozen. For a softer bite, cook longer.: Brings sweetness and color.
• Celery: Its crispness and slight bitterness balance the soup. Use stalks for flavor, leaves for brightness.: Adds aromatic depth.
• Herbs: Thyme and bay leaves—fresh if you have, dried if not. They give that rustic aroma.: Infuse the broth with herbal warmth.
• Broth: Homemade is best but store-bought works fine. Look for low-sodium for control.: The foundation of flavor.
• Olive oil: Use a good extra virgin for that fruity, peppery kick.: Frying base and flavor enhancer.
• Lemon: Brightens the soup just before serving—if you like a little zing.: Adds a fresh, tangy note.

Tools of the trade for a cozy simmer

• Heavy-bottomed pot: Ensures even heat distribution and prevents scorching.
• Wooden spoon: Stirs ingredients gently without scratching the pot.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup without disturbing the broth.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start with a heavy-bottomed pot. Warm a splash of olive oil over medium heat, about 180°C (356°F).

Step 2: Add chopped onions, carrots, and celery. Sauté until they’re soft and fragrant, about 8 minutes.

Step 3: Toss in shredded cooked chicken. Stir for a minute, letting the flavors mingle.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 90°C (194°F).

Step 5: Add herbs like thyme and bay leaves. Let it simmer on low, uncovered, for 20-30 minutes.

Step 6: Taste and adjust salt and pepper. Remove bay leaves and herbs before serving.

Culinary checkpoints and tips to keep you on track

• Watch for a clear, golden broth as a sign it’s ready.
• Vegetables should be tender but not mushy, test with a fork.
• Herbs should be aromatic but not overpowering—remove before serving.

Common pitfalls and how to dodge them

• Too salty broth.? Add salt gradually to prevent oversalting.
• Vegetables turning to mush.? Keep the heat moderate to avoid overcooking vegetables.
• Herb bitterness.? Remove bay leaves and herbs early if flavor becomes overpowering.
• Burnt patches.? Stir occasionally to prevent sticking at the bottom.

Simple Italian Chicken Soup

This comforting Italian chicken soup is made by simmering shredded cooked chicken with carrots, celery, and herbs in a flavorful broth, resulting in a clear, golden liquid filled with tender vegetables and hearty protein. The final dish boasts a warm, nourishing texture and aromatic herbal notes, perfect for cozy days or when you need a quick, wholesome meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil good quality extra virgin
• 1 large onion chopped
• 2 large carrots sliced
• 2 stalks celery sliced
• 2 cups shredded cooked chicken rotisserie or leftover
• 4 cups chicken broth low-sodium preferred
• 2 sprigs fresh thyme or 1 teaspoon dried
• to taste Salt and pepper for seasoning
• 1 lemon juice brightens the soup

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Knife and chopping board
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add olive oil. Once shimmering and fragrant, add chopped onions, carrots, and celery. Sauté until vegetables are tender and aromatic, about 8 minutes, with a gentle sizzle and occasional stirring.
   
2. Add shredded cooked chicken to the pot and stir for about a minute, allowing the flavors to mingle and the chicken to warm through.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. You should hear a soft bubbling as it heats up, filling the kitchen with savory aromas.
4. Add fresh thyme sprigs and bay leaves to the pot. Lower the heat and let everything simmer uncovered for 20 to 30 minutes, allowing the flavors to deepen and the broth to develop a clear, golden hue.
5. Taste the broth and season with salt and pepper as needed. Remove the bay leaves and thyme sprigs to keep the broth clean and aromatic.
6. Just before serving, squeeze fresh lemon juice into the soup to add a bright, tangy note. Give it a gentle stir to distribute the flavors evenly.
7. Ladle the hot, clear soup into bowls, making sure each serving is filled with tender vegetables and shredded chicken. Serve immediately and enjoy the comforting warmth of this simple, rustic dish.

Notes

Feel free to customize with other vegetables or herbs you have on hand. This soup tastes even better the next day, so make extra if desired.

This Italian chicken soup is a humble reminder that the best dishes often come from what’s leftover or easy to find. It’s a recipe that grew from family traditions and a few pantry staples, transforming into something warm and nourishing. There’s a quiet satisfaction in simmering these flavors into a comforting, clear broth that feels like a hug.

Why I keep returning to this simple soup

Its straightforward honesty reminds me that good food doesn’t need fuss. It’s the kind of dish that tastes better the next day, and it always feels like a warm hug after a long day. Plus, it’s endlessly customizable with whatever’s in the fridge, making it a kitchen staple.

Breaking down the ingredients: what makes this soup sing

• Chicken: I use shredded cooked chicken for richness—rotisserie works wonders. Swap with turkey if you like.: Adds hearty protein and deep flavor.
• Carrots: Sweet, crunchy, and vibrant—use fresh or frozen. For a softer bite, cook longer.: Brings sweetness and color.
• Celery: Its crispness and slight bitterness balance the soup. Use stalks for flavor, leaves for brightness.: Adds aromatic depth.
• Herbs: Thyme and bay leaves—fresh if you have, dried if not. They give that rustic aroma.: Infuse the broth with herbal warmth.
• Broth: Homemade is best but store-bought works fine. Look for low-sodium for control.: The foundation of flavor.
• Olive oil: Use a good extra virgin for that fruity, peppery kick.: Frying base and flavor enhancer.
• Lemon: Brightens the soup just before serving—if you like a little zing.: Adds a fresh, tangy note.

Tools of the trade for a cozy simmer

• Heavy-bottomed pot: Ensures even heat distribution and prevents scorching.
• Wooden spoon: Stirs ingredients gently without scratching the pot.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup without disturbing the broth.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start with a heavy-bottomed pot. Warm a splash of olive oil over medium heat, about 180°C (356°F).

Step 2: Add chopped onions, carrots, and celery. Sauté until they’re soft and fragrant, about 8 minutes.

Step 3: Toss in shredded cooked chicken. Stir for a minute, letting the flavors mingle.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 90°C (194°F).

Step 5: Add herbs like thyme and bay leaves. Let it simmer on low, uncovered, for 20-30 minutes.

Step 6: Taste and adjust salt and pepper. Remove bay leaves and herbs before serving.

Culinary checkpoints and tips to keep you on track

• Watch for a clear, golden broth as a sign it’s ready.
• Vegetables should be tender but not mushy, test with a fork.
• Herbs should be aromatic but not overpowering—remove before serving.

Common pitfalls and how to dodge them

• Too salty broth.? Add salt gradually to prevent oversalting.
• Vegetables turning to mush.? Keep the heat moderate to avoid overcooking vegetables.
• Herb bitterness.? Remove bay leaves and herbs early if flavor becomes overpowering.
• Burnt patches.? Stir occasionally to prevent sticking at the bottom.

Italian Chicken Soup

This hearty Italian chicken soup combines shredded cooked chicken, fresh vegetables, and aromatic herbs simmered in a flavorful broth. It develops a clear, golden appearance with tender vegetables and flavorful shredded chicken, creating a comforting, nourishing bowl with a light yet satisfying texture.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil good quality extra virgin
• 1 large onion chopped
• 2 carrots carrots sliced or chopped
• 2 stalks celery chopped
• 2 cups cooked chicken shredded, rotisserie or leftovers
• 4 cups chicken broth low-sodium preferred
• 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• to taste salt and pepper
• 1 lemon lemon for zest and juice

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Knife and chopping board
• Ladle

Method

 

1. Warm a heavy-bottomed pot over medium heat and add a splash of olive oil, allowing it to shimmer and smell fragrant.
   
2. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes, and the onions are translucent.
   
3. Toss in the shredded cooked chicken and stir for about a minute, letting the flavors mingle and the chicken warm through.
4. Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges.
5. Add dried thyme and bay leaves to the broth. Reduce the heat to low and let it simmer uncovered for 20-30 minutes, allowing the flavors to develop and the broth to clarify to a rich golden hue.
6. Taste the broth and adjust salt and pepper as needed. Remove the bay leaves and discard.
7. Finish by zesting and juicing a lemon into the soup, giving it a bright, fresh zing that balances the savory flavors.
8. Give the soup a gentle stir, ensuring all ingredients are well combined and heated through.
9. Serve hot, ladling the clear, golden broth with tender vegetables and shredded chicken into bowls. Enjoy the comforting warmth and fresh brightness of this simple, nourishing soup.

There’s something about making soup that feels like a warm hug, especially when it’s rich with Thai flavors. I love how the ingredients come together in a quick simmer, filling the kitchen with a bright, spicy aroma that wakes up your senses. It’s the kind of dish that turns a simple dinner into an event.

Why I keep coming back to this soup

It’s one of those dishes that instantly transports me. The zing of lime, the warmth of ginger—every spoon is a reminder of simple joys. Plus, it’s flexible enough to adapt to whatever I have in the fridge, making it a staple in my quick-weeknight arsenal.

Inside the ingredients: what makes this soup sing

• Lemongrass: Offers a lemon-bright aroma that cuts through richness, fresh and slightly woody.
• Galangal: A spicy, piney root that adds depth and a hint of earthiness.
• Chicken broth: The savory backbone, should be rich and well-seasoned, or it’ll taste flat.
• Chili paste: Adds fiery heat and smoky undertones—adjust based on your spice tolerance.
• Fresh herbs: Cilantro and green onions bring freshness, toss on just before serving for vibrant color.

Tools of the trade for Thai chicken soup

• Large heavy-bottomed pot: For even heat distribution and easy simmering.
• Sharp knife: Efficiently chop garlic, ginger, and herbs.
• Ladle: Serve the soup in perfect, steaming bowls.
• Measuring spoons and cups: Get the seasonings just right.

Step-by-step to a soul-warming bowl

Step 1: Start by gathering all your ingredients. It’s a messy kitchen day, so be prepared for lots of sniffing and tasting as you go.

Step 2: Heat a large pot over medium heat, about 160°C (320°F). Add a splash of oil and sauté chopped garlic and ginger until fragrant, about 2 minutes.

Step 3: Toss in sliced chicken, cook until just browned, about 3-4 minutes. Remove and set aside.

Step 4: In the same pot, add chopped lemongrass and galangal, cook until they release a citrusy aroma, about 2 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer. Add lime juice, fish sauce, and chili paste. Let it bubble softly for 10 minutes.

Step 6: Return chicken to the pot. Add mushrooms, cook for another 5 minutes until tender.

Step 7: Finish with fresh cilantro, sliced green onions, and a squeeze of lime. Taste and adjust seasonings as needed.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is just cooked through to avoid dryness.
• The broth should be gently simmering, not boiling hard, to keep flavors bright.
• Taste as you go—balance the acidity of lime and fish sauce for a vibrant finish.

Common mistakes and how to fix them

• Over-salted broth.? Add too much salt early? Rinse chicken or dilute with more broth.
• Lack of punch in flavor.? Too bland? Toss in a splash more fish sauce or lime juice.
• Claggy or overly thick texture.? Soup is too thick? Thin with a little hot water or broth.
• Dry, overcooked chicken.? Chicken overcooked? Reduce heat and cook for less time.

Thai Chicken Soup

This Thai chicken soup combines aromatic lemongrass, spicy galangal, and a flavorful chicken broth simmered to perfection. The ingredients meld together in a gentle simmer, resulting in a bright, spicy broth with tender chicken, mushrooms, and fresh herbs, creating a comforting and vibrant dish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 stalks lemongrass bruised and sliced
• 1 inch galangal sliced thin
• 4 cups chicken broth preferably homemade or well-seasoned
• 2 tablespoons fish sauce adjust to taste
• 1 tablespoon chili paste such as sambal oelek, adjust spice level
• 1 pound chicken breast or thighs thinly sliced
• 1 cup mushrooms sliced
• 1 lime lime juice freshly squeezed
• 2 green onions green onions sliced thin
• 1/4 cup cilantro chopped, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients, including lemongrass, galangal, chicken, and herbs, ready for a quick and flavorful cooking process.
   
2. Heat the large pot over medium heat, then add a splash of oil and sauté the sliced garlic and ginger until fragrant, about 2 minutes, until they release a bright aroma.
   
3. Add the thinly sliced chicken to the pot, cooking until just browned and cooked through, about 3-4 minutes. Remove the chicken and set aside.
   
4. In the same pot, add the sliced lemongrass and galangal, cooking for another 2 minutes until they release a citrusy and piney aroma.
   
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. Stir in fish sauce and chili paste, letting the broth bubble softly for about 10 minutes, allowing flavors to meld.
   
6. Return the cooked chicken to the pot, then add sliced mushrooms. Cook for another 5 minutes until the mushrooms are tender and the chicken is heated through.
   
7. Turn off the heat and stir in lime juice for brightness. Taste the broth and adjust seasoning with more fish sauce or lime if needed.
8. Serve the soup hot, garnished with sliced green onions and chopped cilantro for a fresh finish.