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Mushroom Chicken Soup Recipe

Joan Anderson of West Covina, California, shares this creamy soup featuring leftover cooked chicken. “Tarragon really brightens the flavor,” she says. “I serve it as a main dish with crusty bread. It’s fabulous!”

This recipe is:

Quick

Diabetic Friendly

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Mushroom Chicken Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1/4 cup chopped onion
1/4 cup sliced carrot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups diced cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1 cup evaporated milk

Directions

In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil). Yield: 5 servings.

Nutritional Facts 1 cup (prepared with reduced-sodium broth and fat-free evaporated milk) equals 185 calories, 6 g fat (1 g saturated fat), 39 mg cholesterol, 760 mg sodium, 12 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Mushroom Chicken Soup in Simple & Delicious March/April 2007, p54