Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup^[1], which we all love in my home. I like to have that as a first course since it’s such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn’t pass up these pretty, inexpensive beaded bowls and dishes from the Target Threshold collection^[2]. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

Creamy Chicken and Mushroom Soup
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1-1/2 cups • Old Pts: 2 • Weight Watchers Points+: 3
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg

Ingredients:

• 4 cups water
• 3 tbsp flour
• 1 celery stalk, cut in half
• 5 oz shiitake mushrooms, sliced
• 8 oz baby bella, sliced
• 4 tsp Chicken Better Than Bouillon (or to taste)
• 2 tsp unsalted butter
• 7 oz skinless chicken breast
• 1 tbsp fresh parsley, chopped

Directions:

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft. 

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Makes about 6 cups.

References

1. ^{^} Creamy Mushroom Soup (www.gordon-ramsay-recipe.com)
2. ^{^} Threshold collection (www.target.com)