Creamy chicken and mushroom soup
prep: 10 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
159
Carbs
12.5g
fiber
2.2g
Protein
19.9g
Fat
2.8g
Saturates
0.5g
Sugars
9g
Salt
0.91g
Fruit/Veg Portion
1
Ingredients
all 12 types- 2 tsp oil
- 2 onions, chopped
- 2 skinless chicken breasts (approx. 200g), chopped small
- 250g mushrooms
- 2 cloves garlic, crushed
- 1 chicken stock cube, dissolved in 500ml water
- 1 heaped tsp cornflour
- good pinch white pepper
- 300ml skimmed milk
- 100g 0% fat Greek yogurt
- 2 tsp chopped chives
- grind black pepper
Directions
7 steps in totalStep 1
Add the oil to a pan and gently cook the onions for 5 minutes, stirring regularly.
Step 2
Add the chicken and stir for 2-3 minutes.
Step 3
Add the mushrooms and garlic and cook for a further 2-3 minutes.
Step 4
Add the stock, mix well, bring to the boil, turn down the heat, cover with the lid and simmer gently for 15 minutes.
Step 5
In a jug, mix he cornflour and white pepper together and stir in the milk.
Step 6
Gradually stir the milk and cornflour mixture into the chicken and mushrooms, stirring constantly, then bring to almost boiling point.
Step 7
Stir in the yogurt, remove from the heat and blend the mixture until smooth. Serve with a sprinkle of chives and black pepper.
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