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–+ servings

Cream of Celery, Mushroom, and Chicken Soup

Buy raw chicken breast strips for stir-fry orcubed chicken, so you don’t have to cut up the chicken. Using sliced mushroomsalso eliminates a cooking step. Heat a package of frozen broccoli or asparagusspears to serve with the soup.
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Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound boneless chicken breast cut into bite-size strips or chunks
  • 1 medium onion diced
  • 1 package 4 ounces sliced wild mushrooms (3 cups sliced)
  • 2 cans 10 3/4 ounces each condensed cream of celery soup
  • 1/4 teaspoon crushed dried thyme

Instructions

  • Melt the butter in a medium-size pot.
  • Add the chicken breast and onion and cook over medium-high heat 3 minutes or until the pieces turn white.
  • Add the mushrooms and sauté 5 minutes or until they give off liquid.
  • Stir in the soup and mix well.
  • Add 2 soup cans of water and the thyme.
  • Simmer the soup 5 minutes or until it’s hot.

Notes & Wine Advice

Vary It!

Add 2 cans of milk instead of water for a creamier soup.
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Course; Chicken / Soup