Chicken & Mushroom Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken & Mushroom Soup calories by ingredient
Introduction
Like chicken pot pie in a bowl! Like chicken pot pie in a bowl!Number of Servings: 8
Ingredients
-
7 Cups Chicken Broth
4 Boneless/skinless Chicken Breasts
2 Cloves Minced Garlic (or to taste)
1/4 tsp. Tarragon
16 Oz. Sliced Mushrooms
1/2 Onion - Diced
3 Tbs. White Wine
6 Tbs. Flour
3/4 Cup Fat-free Half & Half
Puff Pastry (Optional)
Directions
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.