My Chicken and Mushroom Soup is going to surprise you in a delightful way. When a spoonful is taken in the mouth, you will taste the chicken and mushroom, with a flavorful sauce that is also tasty. The vegetables in it gives it a beautiful color and flavorful themselves. Dip your crackers and feel how it makes for a perfect lunch or dinner.
Not only that you can eat it alone, you can also dip your bread in it and feel how the combination makes for a perfect lunch or dinner.
As for the nutritional values, mushroom is full of minerals, vitamins and antioxidants, the vegetables are full of vitamins, chicken gives you proteins, olive oil is great for your heart. As per medicalnewstoday.com, eating mushrooms can help you against cancer and diabetes, good for heart and pregnancy. You can read the full detail here.
So, why don’t we prepare for our families following the step by step directions below?
INGREDIENTS
- 30g butter
- 2 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 & ½ tsp black pepper
- 1 tsp paprika
- 1 tsp salt or to taste
- 450g mushroom
- 500g boneless chicken
- 75g celery
- 150g carrot
- 1L chicken broth
- 150 ml cooking cream o heavy cream
- 2 chicken bouillon tablets
DIRECTIONS
- In a pan put butter and olive oil on medium heat.
- Cut the onion into julienne and minced the garlic.
- Saute onion and garlic until light golden.
- Add the chichen (cut into small dice) and fry until half done, around 8 to 10 minutes, depending on the chicken’s hardness.
- Time to add the carrot, celery and mushroom, everything should be cut into small pieces.
- Continue cooking for another 5 mins on medium heat.
- Put salt, ground pepper, paprika and the chicken bouillon tablets.
- Pour chicken broth, cream and cook covered for 20 to 30 mins, until the chicken and the veggies are done.
- You can add more pepper or salt to taste, and you can eat it with some crackers or alone.
Chicken and Mushroom Soup
Course: SoupsDifficulty: Medium1
hourMy Chicken and Mushroom Soup is going to surprise you in a delightful way. When a spoonful is taken in the mouth, you will taste the chicken and mushroom, with a flavorful sauce that is also tasty. The vegetables in it gives it a beautiful color and flavorful themselves. Dip your crackers and feel how it makes for a perfect lunch or dinner.
Ingredients
30g butter
2 tbsp olive oil
1 onion
3 garlic cloves
1 & ½ tsp black pepper
1 tsp paprika
1 tsp salt or to taste
450g mushroom
500g boneless chicken
75g celery
150g carrot
1L chicken broth
150 ml cooking cream o heavy cream
2 chicken bouillon tablets
Directions
- In a pan put butter and olive oil on medium heat.
- Cut the onion into julienne and minced the garlic.
- Saute onion and garlic until light golden.
- Add the chichen (cut into small dice) and fry until half done, around 8 to 10 minutes, depending on the chicken’s hardness.
- Time to add the carrot, celery and mushroom, everything should be cut into small pieces.
- Continue cooking for another 5 mins on medium heat.
- Put salt, ground pepper, paprika and the chicken bouillon tablets.
- Pour chicken broth, cream and cook covered for 20 to 30 mins, until the chicken and the veggies are done.
- You can add more pepper or salt to taste, and you can eat it with some crackers or alone.
