Recipe Of The Week 1/25: Creamy Chicken and Mushroom Soup

Yields 4 Servings

Ingredients:

• 4 cups water
• 3 tablespoons all-purpose flour, or gluten-free flour
• 1 celery stalk, cut in half
• 5 ounces shiitake mushrooms, sliced
• 8 ounces crimini mushrooms, sliced
• 4 teaspoons Chicken Better Than Bouillon
• 2 teaspoons unsalted butter, or dairy-free butter
• 7 ounce bonlesss skinless chicken breast
• 1 tablespoon fresh parsley, chopped

Directions:

• 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.

Meal Plan Check Boxes:

2 Proteins
1 Vegetable

Nutritional Facts: 1 1/2 cups, Calories: 112, Carbohydrates: 12 g, Protein: 14 g, Fat: 3.5 g

Adapted From: https://www.skinnytaste.com/creamy-chicken-and-mushroom-soup/#recipe