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Chicken Mushroom Soup
Thom Hackett
Original Recipe from The National Broiler Council
Servings: 6
An easy to prepare soup
with light, clear flavors, perfect for a light lunch or the first course at
dinner.
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Ingredients
4
chicken breast half
6 cups hot water
1½ cups celery, sliced
¾ cup onion, chopped
2 teaspoons salt
½ teaspoon fresh ground black pepper
2 bay leaf
1 cup carrot, shredded
¾ cup tomato rosette macaroni, broken
1½ cups fresh mushroom, sliced
1 tablespoon fresh parsley, chopped |
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Cooking Method
Place chicken breasts in large Dutch oven.
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Add water, celery, onion, salt pepper and bay leaves.
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Bring to a boil over high temperature.
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Reduce heat to low and simmer,
covered, about 30 minutes.
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Remove chicken and bay leaves.
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Skim off
fat from broth.
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Add carrots and macaroni rosettes.
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Return to a
boil.
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Lower heat.
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Simmer about 10 minutes or until rosettes are
tender.
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Remove skin and bones from chicken and discard.
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Chop
the chicken into bite-size pieces.
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Add chicken, mushrooms and parsley
to Dutch oven.
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Cook until mushrooms are done, about 5 minutes.
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