Recipe for cooking chicken and mushroom soup

Soups for Salads :: Chicken and Poultry Soups

Chicken and Mushroom Soup

Yield: 2 servings

1/2 lb. boneless chicken breast
2 C. chicken stock
1 C. fresh mushrooms, qt.ered
4 Tbsp. sesame oil
2 Tbsp. Sherry
2 Tbsp. fresh parsley, chopped

Thinly slice the chicken breast meat.

Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary.

Serve in individual soup bowls, and sprinkle the parsley on top.

Per Servings: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4 g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol