Recipe
Soup, Chili & Stew
Creamy Mushroom Chicken Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. | Hy-Vee butter | |
| 3 | green onions, chopped | |
| 1 clove(s) | garlic, chopped | |
| 2 | skinless boneless chicken breasts, cut into bite-size pieces | |
| 2 tbsp. | Hy-Vee flour | |
| 1 | (3.2 oz) pkg oyster mushrooms, chopped | |
| 1 c. | sliced and quartered zucchini | |
| 4 c. | Hy-Vee chicken broth | |
| 1 c. | Hy-Vee instant white rice | |
| 1 c. | Hy-Vee half-and-half | |
| 2 tbsp. | Hy-Vee honey mustard | |
| salt and white pepper to taste |
Directions
- In a large saucepan, melt butter and sauté onions and garlic. Add chicken and cook until no longer pink, about 5 minutes.
- Whisk flour into broth. Stir mushrooms, zucchini and chicken broth mixture into chicken pieces. Bring to a boil over medium heat.
- Stir in rice, half-and-half and honey mustard. Return to boil. Season to taste.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 35mg
- Sodium: 560mg
- Total Carbohydrates: 15g
- Protein: 11g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee HealthMarket, November 2004.