Creamy Chicken and Mushroom Soup
Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!
- 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.
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
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 3