Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

• 1 22 ounce bottle of Eclipse Stout
• 5 cups of cremini mushrooms, sliced
• 1 ½ red onion, roughly chopped
• 1 stalk celery, sliced
• 8 carrots, peeled and sliced thick
• 2 32 ounce cans of diced tomatoes
• 4 medium boneless, skinless chicken breast cut into 4 pieces
• Salt and pepper to taste
• Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

*This can be Whole30 approved if you remove the stout and deglaze with stock.