Creamy Chicken and Mushroom Soup
This cozy, creamy chicken and mushroom soup is the ultimate comfort food for chilly days. It's light yet hearty and ready in 30 minutes!
Ingredients
- 4 cups water
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 celery stalk (cut in half)
- 5 ounces shiitake mushrooms (sliced)
- 8 ounces crimini mushrooms (sliced)
- 4 teaspoons Chicken Better Than Bouillon (or gluten-free chicken bouillon )
- 2 teaspoons unsalted butter (or dairy-free butter)
- 7 ounce bonlesss skinless chicken breast
- 1 tablespoon fresh parsley (chopped)
Instructions
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
- Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
- Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
- Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Notes
Makes about 6 cups.
Nutrition
Serving: 1-1/2 cups, Calories: 111.5kcal, Carbohydrates: 12g, Protein: 13.6g, Fat: 3.4g, Saturated Fat: 1g, Cholesterol: 5.2mg, Sodium: 538.8mg, Fiber: 0.9g, Sugar: 1.4g
- WW Points: 2