Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this simple savory soup that takes less than 30 minutes from start to finish!
This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. I like to have that as a first course since it's such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories.
Creamy Chicken and Mushroom Soup
Servings: 4 • Serving Size: 1-1/2 cups • Points +: 3 pts • Smart Points: 2
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg
- 4 cups water
- 3 tbsp flour
- 1 celery stalk, cut in half
- 5 oz shiitake mushrooms, sliced
- 8 oz baby bella, sliced
- 4 tsp Chicken Better Than Bouillon (or to taste)
- 2 tsp unsalted butter
- 7 oz skinless chicken breast
- 1 tbsp fresh parsley, chopped
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.
Makes about 6 cups.