Printer Friendly Copy
Chicken Mushroom Soup
Original Recipe from The National Broiler Council
An easy to prepare soup
with light, clear flavors, perfect for a light lunch or the first course at
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
Place chicken breasts in large Dutch oven.
Add water, celery, onion, salt pepper and bay leaves.
Bring to a boil over high temperature.
Reduce heat to low and simmer,
covered, about 30 minutes.
Remove chicken and bay leaves.
fat from broth.
Add carrots and macaroni rosettes.
Return to a
Simmer about 10 minutes or until rosettes are
Remove skin and bones from chicken and discard.
the chicken into bite-size pieces.
Add chicken, mushrooms and parsley
to Dutch oven.
Cook until mushrooms are done, about 5 minutes.