Name: Chicken-mushroom Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 cups cooked meat, chopped; 1 tablespoon oil; 1 medium onion, chopped; 1 tablespoon chicken bouillon granule; 3 cups water; 1 (15 ounce) can crushed tomatoes; 1 (4 ounce) can mushroom stems and pieces; 1 bay leaf; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon garlic powder; salt and pepper; 1/2 cup chopped carrot; 1 cup cooked rice; 4 teaspoons cornstarch (optional); 2 tablespoons water (optional)

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Recipe by Jellyqueen

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Chicken-mushroom Soup created by Outta Here

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.

Ready In:: 55mins
Serves:
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ingredients

2 cups cooked meat, chopped
1 tablespoon oil
1 medium onion, chopped
1 tablespoon chicken bouillon granule
3 cups water
1 (15 ounce) can crushed tomatoes
1 (4 ounce) can mushroom stems and pieces
1 bay leaf
¹⁄₂ teaspoon dried oregano, crushed
¹⁄₂ teaspoon garlic powder
salt and pepper
¹⁄₂ cup chopped carrot
1 cup cooked rice
4 teaspoons cornstarch (optional)
2 tablespoons water (optional)

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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RECIPE MADE WITH LOVE BY

@Jellyqueen

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@Jellyqueen

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"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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photo by Outta Here

1/5/2007

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review by Outta Here

1/5/2007

Delicious! This was the perfect Friday after work dinner; easy to put together with leftovers. I used some leftover pumpkin risotto, so the soup thickened up without adding the cornstarch. Thanks for posting this!

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photo by Annacia

1/4/2007

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photo by Annacia

1/4/2007

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review by Annacia

1/4/2007

Very good flavor and oh so easy. I forgot to add the carrots but it turned out just fine. I very much like this not being a creamed soup as I prefer the taste and lower fat content of a broth soup. I chose not to thicken it, it wasn't needed with all the rice, chicken and veggies. Thank you JQ for a keeper.

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