CHICKEN MUSHROOM SOUP
Ingredients
- 2 cups leftover chicken, chopped
- 1 small can of sliced mushrooms, drained
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 carrot, diced
- 8 cups of water
- 3 tablespoons Better Than Bouillon Roasted Chicken Base
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream or Half & Half if you prefer
- Slurry made of 1 tablespoon of cornstarch mixed well with 4-5 tablespoons cold water—if you want a thick soup.
Directions
1. In a large soup pot, combine all of the ingredients except the cream and the Slurry.
2. Simmer for a half hour.
3. If wanting a thick soup, whisk in the Slurry and let it simmer a few minutes.
4. Reduce heat to a low simmer and add the cream or Half and Half. Stir to blend. (You add the cream last to a lower heat because you don't want the cream to "break."
5. Serve hot with a crusty bread of your choice.
TAKEAWAY TRUTH
You can make it using an equal amount of chicken broth or stop instead of the Chicken Base and water. Either way, the soup is delicious and packed with protein and yummy flavors.
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