Cream of Celery, Mushroom, and Chicken Soup
Buy raw chicken breast strips for stir-fry orcubed chicken, so you don’t have to cut up the chicken. Using sliced mushroomsalso eliminates a cooking step. Heat a package of frozen broccoli or asparagusspears to serve with the soup.
Ingrediënten
- 2 tablespoons unsalted butter
- 1 pound boneless chicken breast cut into bite-size strips or chunks
- 1 medium onion diced
- 1 package 4 ounces sliced wild mushrooms (3 cups sliced)
- 2 cans 10 3/4 ounces each condensed cream of celery soup
- ¼ teaspoon crushed dried thyme
Instructies
- Melt the butter in a medium-size pot.
- Add the chicken breast and onion and cook over medium-high heat 3 minutes or until the pieces turn white.
- Add the mushrooms and sauté 5 minutes or until they give off liquid.
- Stir in the soup and mix well.
- Add 2 soup cans of water and the thyme.
- Simmer the soup 5 minutes or until it’s hot.
Notes / Tips / Wine Advice:
Vary It!
Add 2 cans of milk instead of water for a creamier soup.--------------------------------------------------------------------------------------------------
