Garlic Chicken and Polenta Soup

This is one of the most comforting soups I've made in a long time and perfect for these sub-zero nights. Begin by making a half cup of polenta as directed on the package making sure not to omit the butter and Parmesan. In the meantime brown four skinless boneless chicken thighs in your soup pot for about five minutes per side then set aside until they’re cool enough to cut into half inch pieces.

To the same pot add a little bit of olive oil and sauté some sliced mushrooms for ten minutes before setting aside. Next into the pot, lightly brown at least twenty peeled garlic cloves before stirring in six to eight cups of chicken stock, preferably Better Than Bouillon. Simmer for fifteen minutes or until the cloves are soft and mash with a potato masher as best you can before returning the chicken, mushrooms, polenta as well as a few chopped scallions to the pot. Stir thoroughly to break up the polenta then salt and pepper to taste.