Creamy Portobello Mushroom Soup with Soy Sauce Lemon Garlic and Chicken

Instructions

1. 1

   **Sauté the Aromatics**: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.

2. 2

   **Cook the Chicken**: Add the frozen chicken to the pot and sauté with the onions and garlic until the chicken is no longer frozen and starts to brown, about 5-7 minutes.

3. 3

   **Add the Vegetables**: Stir in the diced golden potatoes and sliced portobello mushrooms. Cook for an additional 3-4 minutes.

4. 4

   **Pour in the Broth**: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.

5. 5

   **Season the Soup**: Stir in the oyster sauce, soy sauce, lemon juice, salt, and pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld together.

6. 6

   **Serve**: Ladle the soup into bowls and enjoy while warm! You can add a sprinkle of green onions or fresh herbs on top for an extra touch.