Homemade Cream of Chicken and Mushroom Soup
I love soup! I could eat it all the time! And I love experimenting with ways to make soup healthier because we all know the canned stuff is not healthy! Growing up I would eat Campbell’s Soup all the time, but now that I am 48 and my metabolism has a mind of its own I just can’t! Not to mention the amount of sodium they put in those cans!
So I have been forced to get creative and healthy and it has actually worked out great! Why you might ask? Well, because I try to make a big pot of soup on Monday night with sandwiches or whatever and then I eat off of it the rest of the week for lunch! The fact that it is healthy and quick is just a bonus!
This past week I made my version of Cream of Chicken and Mushroom soup. Now I cannot take all the credit for this as I was inspired by my friend Amber over at Primal Mom If you do not know who I am talking about, click the link and check her out. Amber is AMAZING in that she has converted her entire family into primal eating. I wish I could say the same over here, but I cannot and the truth is I don’t try that hard. I hate to admit that, but hey, it is what it is! I do try and cook healthy but we like balance over here. A little bit of healthy and a little bit of chocolate chip cookie, ice cream, and coconut cream pie! I like to think of it as balance! Ha! But every once in a while I come up with something so healthy and so good and this recipe is just that! Take a look and give it a try! I promise your family will love it! Mine did!
Homemade Cream of Chicken and Mushroom Soup
Ingredients:
1 whole chicken (I get the ones at Tom Thumb that are roasted and already cooked)
1 green bell pepper
2 cups of chicken broth
2 tomatoes
1 onion (I get a box in the produce section that is already chopped and use the entire box)
1-2 Tablespoons butter
2 garlic cloves or 4 tablespoons of the chopped garlic in the jar (this is what I use)
1/2 box of mushrooms
1/2 to 1 box of chopped celery from produce section (or if you want to buy your own chop it I would say 4-6)
1/2 box of chopped carrots from produce section (or buy your own and chop them I would say 4-6)
1/2 Tablespoon dried parsley
1/2 Tablespoon dried rosemary
1/2 Tablespoon ground thyme
1 teaspoon salt
1 teaspoon black pepper
1 Cup of heavy whipping cream
1 Tablespoon apple cider Vinegar
Prep:
Shred the Chicken
Dice the bell pepper
Dice the tomatoes
Dice the onion unless you are lazy like me and buy it that way!
Mince the garlic unless you take the short cut I do!
Dice the Mushrooms
Dice the celery unless you buy it diced like I do!
Dice the carrots unless it is already done like mine is! Ha!
Instructions:
In a large skillet melt your butter and add your bell pepper, onion, garlic, mushrooms, and celery. Saute about 10 minutes and add more butter if you need it.
Add remaining ingredients, except the chicken: Add your chicken broth, tomatoes, carrots, parsley, rosemary, thyme, salt, pepper, cream, and apple cider vinegar. Bring to a boil.
Add the chicken and stir. Reduce the heat and simmer for 2 hours stirring every 30 minutes or so, but truth be known I forgot to this time and it was still good! Just saying!
That is it! And it is so good yall! And full of healthiness! So make yourself a pot of soup and taste the goodness!
Until next time…
XO,
Amy
Hello, World!
Need a new soup pot? Here are a few I like as well as an insta pot! Anyone have one of those? Should I get one?
