Chicken & Mushroom Soup
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
mushrooms
fresh, quartered |
*
|
| 4 | tablespoons |
sesame oil
|
|
| 2 | tablespoons |
sherry
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breast halves, boneless, skinless
|
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
mushrooms
fresh, quartered |
*
|
| 6E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
sherry
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
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 the 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.
