Creamy Chicken & Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
100% Extra Virgin Olive Oil Cooking Spray 2 chicken breast 1 Tbs butter (or 1/2 Tbs olive oil)1 Tbs Minced Garlic 1 cup thin sliced mushrooms of choice1/2 cup chopped Onions, raw 2 celery stalks slice1/2 tsp Thyme, ground 1/4 cup Arrowroot flour 4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1Bay Leaf 1/2 cup Fresh Parsley chopped 1 fresh Rosemary sprig 1/2 cup Milk, 2%, (or use almond milk)1 cup spiraled zucchini cut to small noodle sizescant shaved carrot for color only
1. Spritz olive oil in non-stick dutch oven or pot.
2.Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; cool and shred chicken.
3. Melt butter in pot over medium heat. Add garlic, mushrooms, onion, carrots, zucchini and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in arrowroot until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
5. Stir in milk or almond milk until heated through, about 1-2 minutes; 5with salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
6 Remove bay leaf. .Serve immediately, garnished with parsley and rosemary, if desired.
Serving Size: Six 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMID327.
2.Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; cool and shred chicken.
3. Melt butter in pot over medium heat. Add garlic, mushrooms, onion, carrots, zucchini and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in arrowroot until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
5. Stir in milk or almond milk until heated through, about 1-2 minutes; 5with salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
6 Remove bay leaf. .Serve immediately, garnished with parsley and rosemary, if desired.
Serving Size: Six 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMID327.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 2.6 g
- Cholesterol: 25.2 mg
- Sodium: 435.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.3 g
- Protein: 11.8 g
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