Friday, March 25, 2011

10 minute Creamy Chicken Soup

This was a fast soup to throw together. I did already have a grilled chicken breast in the refridgerator so that is what made it so fast. When I make homemade stock, I like to store a lot of it in ice cube trays (after they freeze I tranfer to a freezer safe bag.) This way I have small portions of stock to add to sauces and gravies easily! I only made one portion of this soup, but feel free to double as necessary!

10 minute Creamy Chicken Soup

1-2 cloves garlic
1 tbsp butter
4-5 button or cremini mushrooms
handful of frozen peas
3/4 cup heavy cream
1/2 cup (or a few ice cubes) of homemade chicken stock
1/2 chicken breast, cooked and diced
freshly grated parmesan
1 tbsp fresh parsley
salt and lots of pepper (I actually added more pepper after the photo was taken, I liked the kick it gave the broth.)

Quickly mince some garlic and throw it in a small pot with the butter on medium heat, you don't want to burn the garlic. Chop mushrooms and add to the garlic. Turn up heat a bit and saute until mushrooms are nice and brown on the edges. Add handful of peas. Pour in your cream and chicken stock. If you are using stock in ice cube format, go ahead and throw them in frozen and just cook until they blend. Add cooked chicken and continue to cook until chicken is warmed through. Salt & Pepper and garnish with parmesan and parsley.

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