Chicken & Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 Cups Chicken Broth4 Boneless/skinless Chicken Breasts2 Cloves Minced Garlic (or to taste)1/4 tsp. Tarragon16 Oz. Sliced Mushrooms1/2 Onion - Diced3 Tbs. White Wine6 Tbs. Flour3/4 Cup Fat-free Half & HalfPuff Pastry (Optional)
Makes 8 1-(heaping) cup servings.
Combine Chicken Broth, Tarragon and Garlic in large pot and bring to boil. Add raw Chicken Breasts, reduce heat and cover. Let cook for 20 minutes. When finished, remove chicken and set aside to cool. Strain broth. When Chicken is cool, cut into small pieces and set aside.
In seperate pan, add butter, mushrooms and onion and sautee until they begin to change color (5-8 minutes). Stir in white wine and allow to simmer for about one minute. Remove from heat.
In a small bowl, slowly whisk the Fat Free Half & Half into the Flour until a paste is formed. Add a spoonfull of soup broth and stir until smooth (more broth if necessary).
Bring the chicken broth back to a boil and whisk in the flour mixture. Simmer 3-4 minutes or until broth thickens. Stir in the mushroom mixture, including any juices. Add the diced chicken breast and let simmer to keep warm.
Optional: When serving, prepare the puff pastries in accordence with the instructions. Searve soup with the puff pastry on top and you have an easy "Chicken Pot Pie" in a bowl!
Number of Servings: 8
Recipe submitted by SparkPeople user JFMCGLYNN.
Combine Chicken Broth, Tarragon and Garlic in large pot and bring to boil. Add raw Chicken Breasts, reduce heat and cover. Let cook for 20 minutes. When finished, remove chicken and set aside to cool. Strain broth. When Chicken is cool, cut into small pieces and set aside.
In seperate pan, add butter, mushrooms and onion and sautee until they begin to change color (5-8 minutes). Stir in white wine and allow to simmer for about one minute. Remove from heat.
In a small bowl, slowly whisk the Fat Free Half & Half into the Flour until a paste is formed. Add a spoonfull of soup broth and stir until smooth (more broth if necessary).
Bring the chicken broth back to a boil and whisk in the flour mixture. Simmer 3-4 minutes or until broth thickens. Stir in the mushroom mixture, including any juices. Add the diced chicken breast and let simmer to keep warm.
Optional: When serving, prepare the puff pastries in accordence with the instructions. Searve soup with the puff pastry on top and you have an easy "Chicken Pot Pie" in a bowl!
Number of Servings: 8
Recipe submitted by SparkPeople user JFMCGLYNN.
Nutritional Info Amount Per Serving
- Calories: 374.9
- Total Fat: 17.1 g
- Cholesterol: 89.2 mg
- Sodium: 1,050.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.1 g
- Protein: 32.3 g
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