Creamy Mushroom and Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken broth 8 cups (I used Swanson's 99% fat free)Garlic crushed 4 tspCarrot chopped 1/4 cupOnion chopped 1 1/2 cupChicken breast boiled and chopped or shredded 6 oz.Mushrooms thinly sliced 2 cupsCelery sliced 1.5 cupFat free half & half 2 tbspCilantro chopped 2 tbspGinger piece 1 inchOlive Oil 1 Tbsp.Flour 3 tbspSalt 1 tspPepper 1 tsp
Heat oil and saute chopped onion, ginger, celery, garlic, carrot and cook, stirring occasionally, until transparent. Remove from heat; add flour with salt and pepper and stir to mix well. Slowly add broth, stirring well to avoid clumping; cook for 15 minutes. Using immersion blender or stand blender blend until it becomes pureed. Be careful of the heat of the soup.
Return to heat and add sliced mushrooms and shredded chicken. Serve hot, garnished with fresh chopped cilantro.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
Return to heat and add sliced mushrooms and shredded chicken. Serve hot, garnished with fresh chopped cilantro.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 2.9 g
- Cholesterol: 20.7 mg
- Sodium: 1,786.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.9 g
- Protein: 9.3 g
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