A comforting and flavorful soup combining tender chicken, earthy mushrooms, and al dente pasta in a savory broth.
Heat a drizzle of oil in a large pot over medium heat.
Using a heavy-bottomed pot ensures even heat distribution.
Add the chopped onion and sauté until softened and golden.
Stir frequently to prevent the onion from burning.
Add the diced chicken breast and cook until lightly browned.
Cut the chicken into uniform pieces for even cooking.
Stir in the sliced mushrooms and cook for another 3 minutes.
Mushrooms release water as they cook, enhancing the soup's flavor.
Pour in the chicken stock and bring to a boil.
Use warm stock to maintain the cooking temperature.
Break the spaghetti into smaller pieces and add to the pot. Reduce heat and simmer for 10 minutes.
Stir occasionally to prevent the pasta from sticking.
Stir in the fresh basil leaves and season with salt and pepper to taste.
Add the basil at the end to preserve its fresh flavor.
Serve the soup hot, garnished with additional basil leaves if desired.
Pair with crusty bread for a satisfying meal.
