Chicken-mushroom Soup

"I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
55mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Put oil in large stockpot.
  • Add chopped onion and saute for 3-4 minutes.
  • Add chopped cooked chicken.
  • Add the next 7 ingredients and cook on medium for 20 minutes.
  • Add chopped carrots and continue cooking for 15 minutes.
  • Add rice and heat through.
  • If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
  • Bring back to a slow boil.
  • Remove bay leaf.

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Reviews

  1. Delicious! This was the perfect Friday after work dinner; easy to put together with leftovers. I used some leftover pumpkin risotto, so the soup thickened up without adding the cornstarch. Thanks for posting this!
     
  2. Very good flavor and oh so easy. I forgot to add the carrots but it turned out just fine. I very much like this not being a creamed soup as I prefer the taste and lower fat content of a broth soup. I chose not to thicken it, it wasn't needed with all the rice, chicken and veggies. Thank you JQ for a keeper.
     
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