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Mushroom Chicken Soup

Southern.Crockpot's picture
Ingredients
  Canned chicken broth 27 Ounce (2 Can)
  Rice 1⁄2 Cup (8 tbs)
  Tarragon leaves 1⁄4 Teaspoon, crumbled
  Butter/Margarine 3 Tablespoon
  Sliced mushrooms 8 Ounce (2 Can)
  Slivered cooked chicken 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs)
  Salt To Taste
Directions

GETTING READY
1.Take out the mushrooms in a bowl by draining the liquid content in a separate bowl.

MAKING
2.In a sauce pan, put the chicken broth and let it boil.
3.Once done, put rice and terragon in the pan and cover the pan.
4.Let the ingredients cook for 15-20 minutes until rice softens.
5.In a medium skillet, add butter and heat.
6.Put mushrooms(fresh or canned) and let it turn golden brown.
7.Put the fried mushroon in the pan containing broth and stir.
8.Add chicken, milk and mushroom liquid content also in the broth vessel and stir.
9.Add a pinch of salt and white pepper to the broth.

SERVING
10.Serve in mugs accompanied by French bread and tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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