Chicken-mushroom Soup
I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat.
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INGREDIENTS
Nutrition- 2cups cooked meat, chopped
- 1tablespoon oil
- 1
- 1tablespoon chicken bouillon granule
- 3cups water
- 1(15 ounce) can crushed tomatoes
- 1(4 ounce) can mushroom stems and pieces
- 1
- 1⁄2
- 1⁄2teaspoon garlic powder
- salt and pepper
- 1⁄2cup chopped carrot
- 1cup cooked rice
- 4
- 2
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DIRECTIONS
- Put oil in large stockpot.
- Add chopped onion and saute for 3-4 minutes.
- Add chopped cooked chicken.
- Add the next 7 ingredients and cook on medium for 20 minutes.
- Add chopped carrots and continue cooking for 15 minutes.
- Add rice and heat through.
- If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
- Bring back to a slow boil.
- Remove bay leaf.
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