Friday, July 27, 2012

Creamy Chicken and Mushroom Soup

I had one chicken breast left in the fridge that I either needed to use up. But what can you do with just one breast? Then I remembered I also still had a lot of mushrooms left. So I had to decide what to do with a chicken breast and a bunch of mushrooms. I decided on soup. It’s been awhile since I made soup and my kids like it. I like to put dried thyme in my creamy soups. It adds a really nice flavour, but be careful not to add too much or that’s all you’ll taste.

Creamy Chicken and Mushroom Soup
4 servings | PointsPlus Per Serving : 6

1 teaspoon canola oil
3 cups mushrooms, thinly sliced
1 medium onion, diced
1 bay leaf
1 teaspoon sweet paprika
¼ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (or to taste depending on your broth)
2 cups low (or no) sodium chicken broth
¼ cup brown rice, uncooked
1 ½ cups 2% milk
¼ cup flour
½ cup fat free sour cream
1 8oz chicken breast, cooked and diced

In a nonstick pot, fry the mushrooms and onions over medium heat until they turn golden. About 5 minutes or so. If the pan gets dry, add a splash of broth (or more oil if you’re not concerned about the amount you’re using).

Stir in the bay leaf and spices followed by the broth. Add the uncooked rice and simmer on medium low for about 15 minutes or until the rice is tender. Watch it and add more broth if needed.

Once the rice is tender, stir in the milk. Mix the flour and sour cream in a bowl until smooth, then drizzle into the soup while stirring. Bring this up to a simmer and let it cook for a few minutes to thicken. Stir in the chicken and allow to heat through.

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