CHICKEN-MUSHROOM SOUP

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Chicken-mushroom Soup image

I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat.

Provided by Jellyqueen

Categories     Stocks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups cooked meat, chopped
1 tablespoon oil
1 medium onion, chopped
1 tablespoon chicken bouillon granule
3 cups water
1 (15 ounce) can crushed tomatoes
1 (4 ounce) can mushroom stems and pieces
1 bay leaf
1/2 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
salt and pepper
1/2 cup chopped carrot
1 cup cooked rice
4 teaspoons cornstarch (optional)
2 tablespoons water (optional)

Steps:

  • Put oil in large stockpot.
  • Add chopped onion and saute for 3-4 minutes.
  • Add chopped cooked chicken.
  • Add the next 7 ingredients and cook on medium for 20 minutes.
  • Add chopped carrots and continue cooking for 15 minutes.
  • Add rice and heat through.
  • If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
  • Bring back to a slow boil.
  • Remove bay leaf.

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