Recipe for cooking cream of chicken soup

Soups for Salads :: Chicken and Poultry Soups

Cream of Chicken Soup

Yield: 4 servings

1 1/3 C. cottage cheese
1 C. heavy cream
1 C. mushrooms, sliced
3 tsp. instant chicken bouillon
3 C. water
2 Tbsp. dried chives
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. ground nutmeg
8 oz. cooked chicken, cubed

In a blender, Mix together cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken; heat through.

Per Servings: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol