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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

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