Saturday, February 5, 2011

Mushroom Chicken Soup

It's easy to make mushroom soup from a can, right? All you have to do is add water, and voilà! Instant soup! But what if you want something new? This recipe gives a new twist to mushroom soup, and it's really simple to make!

This also goes well as a gravy for leftover meats if you have nothing else to eat with it (see picture on right). It gives that wonderful flavor to each bite and gives the meat a savory taste. Best if you have rotisserie chicken left over from last night, the flavors from the already seasoned chicken will soak into the soup, giving the mushroom soup a new kind of taste.

You can also use other meats besides rotisserie chicken, but I prefer this one because it's already cooked and seasoned.

What You Need:
small pot
wooden spoon
chopping board

about 1 breast (or more) of leftover rotisserie chicken
1 can Campbell's cream of mushroom
3/4 can chicken stalk
1/4 cup water
1/2 small onion, chopped
1 clove of garlic
1/4 teaspoon cracked pepper or to taste

  • Preparation - Peel and chop onion and garlic on a chopping board with a knife and set aside.
  • Preparation - Chop up chicken into half inch cubes and set aside. Leave out skin and bones (unless you prefer to leave them in the soup).
  • In a small pot over medium-high heat, add cream of mushroom, water and chicken stalk, and stir until mixed smoothly. You can disregard Campbell's instructions since you don't need to follow them.
  • Add in chopped chicken, garlic, and onions to pot and stir occasionally until soup boils.
  • Once soup starts boiling, lower heat to medium-low/low heat and simmer for 4 minutes. Stir occasionally to prevent skin formation. NOTE: You want the onions to become transparent and sweet to taste when soup is done cooking.
  • Once done, you can serve soup with a bit of rice. To spice up the meal, you can use the soup as a gravy on top of leftover rotisserie chicken and serve with rice (see picture).