Description
This cozy, creamy chicken and mushroom soup is the ultimate comfort food for chilly days. It’s light yet hearty and ready in 30 minutes!
Yield: 4servings | Serving Size: 1-1/2 cups
Ingredients
4cupswater
3tablespoonsall-purpose flour, or gluten-free flour
1celery stalk, cut in half
5ouncesshiitake mushrooms, sliced
8ouncescrimini mushrooms, sliced
4teaspoonsChicken Better Than Bouillon, or gluten-free chicken bouillon
2teaspoonsunsalted butter, or dairy-free butter
7ouncebonlesss skinless chicken breast
1tablespoonfresh parsley, chopped
Instructions
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
- Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
- Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Last Step:
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Notes
Makes about 6 cups.
Nutrition
Serving: 1-1/2 cups, Calories: 111.5kcal, Carbohydrates: 12g, Protein: 13.6g, Fat: 3.4g, Saturated Fat: 1g, Cholesterol: 5.2mg, Sodium: 538.8mg, Fiber: 0.9g, Sugar: 1.4g
