Creamy Chicken & Mushroom Soup

Creamy Chicken & Mushroom Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Chicken & Mushroom Soup calories by ingredient
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Introduction

Low carb, low calorie, gluten free Low carb, low calorie, gluten free
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 choice
    1/2 cup chopped Onions, raw
    2 celery stalks slice
    1/2 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 size
    scant shaved carrot for color only

Tips

You can add the rosemary sprig and let it warm with soup before serving for additional flavor, then remove


Directions

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.

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