Cut the boneless chicken thigh into small pieces then set aside.

Preheat a skillet over medium heat then pour extra virgin olive oil into it.

Once the oil is hot, stir in chopped onion and sauté until aromatic and lightly golden brown.

Add chicken to the skillet then sauté until just wilted.

Pour water over the chicken then season the soup with pepper and nutmeg. Stir well then bring to boil.

Once it is boiled, reduce the heat and cook the soup until the chicken is completely seasoned.

Pour tomato puree over the chicken and add chopped mushroom to the soup. Bring to a simmer.

Once it is done, transfer the chicken soup to a serving bowl then sprinkle chopped celeries on top.

Serve and enjoy warm.