UNCANNED CREAMY CHICKEN MUSHROOM SOUP
Canned soups are life savers in all sorts of recipes but sometimes you really want that homemade taste.This creamy soup will fill the bill.This recipe comes from about.com a guide to Southern cuisine.
Provided by PsychRN
Categories Very Low Carbs
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan,heat butter and olive oil.
- over medium-low heat.Add the diced chicken,.
- carrot and celery;cook,stirring until the.
- chicken is nearly cooked through.Add the mushrooms and cook,stirring until mushrooms.
- are tender.
- Stir in flour until blended;add chicken broth.
- and thyme.Bring to a simmer,keep stirring.
- Cover and reduce heat to low;cook for about.
- 15 minutes or until vegetables are tender.
- Add salt and pepper to taste;stir in cream and heat through.
Nutrition Facts : Calories 446.2, Fat 28.9, SaturatedFat 15.2, Cholesterol 142.2, Sodium 1212.4, Carbohydrate 11.3, Fiber 2.1, Sugar 3.5, Protein 35.8
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