Chicken and Mushroom Soup

Trying to eat less dairy...a healthier but hearty take on the butter-based classic Cream of Mushroom

2 boneless skinless chicken thighs, cubed into bite-sized pieces
1 package cremini mushrooms, sliced
1 small onion, sliced thinly
3 green onions, chopped
2 cloves garlic, sliced
1 tomato, chopped
chicken stock
white wine (optional)
olive oil

Season chicken generously with salt and pepper. Add olive oil to soup pot and fry onions and 1 clove garlic until soft. Add chicken and cook until just done on the outside. Cover with chicken stock and bring to a boil, skim top to remove fat, lower heat and simmer for 5 minutes.

In another pan, saute mushrooms with 1 clove garlic, salt and pepper until completely cooked through and browned. Add to soup pot. If desired, splash white wine into mushroom pan, swirl around and add to soup pot. Add more chicken stock if necessary. Bring to a boil, add tomatoes and green onions and cook just long enough to heat through tomatoes. Season to taste.