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Before you jump to Homemade Cream of Chicken & Mushroom Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Be smart when you do your food shopping. When you make wise choices at the grocery store, your meals will get much healthier immediately. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go to your apartment and make a little something from your kitchen. Make sure that what you have on hand is nutritious. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are plenty of things you can pursue to become healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. You need your body to be strong too.
We hope you got insight from reading it, now let’s go back to homemade cream of chicken & mushroom soup recipe. To make homemade cream of chicken & mushroom soup you need 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Homemade Cream of Chicken & Mushroom Soup:
- Use 3 Tbsp. Butter
- Use 1/4 cup flour
- Provide 1/2 cup milk, half-and half, OR heavy cream
- Provide 1 cup cooked chicken, minced
- Prepare 1 can (14 oz.) chicken broth
- Prepare 1/4 cup chopped mushrooms
- Take Pinch dried Thyme (optional)
Steps to make Homemade Cream of Chicken & Mushroom Soup:
- You can successfully make this soup in less than 10 minutes from pantry items and a couple refrigerated stables… Start by melting 3 tablespoons butter over a medium heat. Once melted sprinkle with 1/4 cup flour and whisk until smooth. This is going to be a roux not a gravy, so take it easy with measuring the flour, no heaping or packing here.
- Once the flour has absorbed the butter add the milk. Whisk, whisk, whisk. Once the roux thickens add the chicken broth, and you guessed it, whisk.
- Now because everything else we are adding is cooked and just needs to be brought up to temperature turn the heat to medium-low. Add the minced chicken (this can be canned, rotisserie, leftover, white meat, dark meat, chicken you cooked just because you wanted to make soup… Chicken). Then add the chopped mushrooms. I like using the ugly little canned mushrooms for this soup because it keeps soup prep to less than ten minutes. Stir! You thought I was going to say whisk didn't you….
- I dished my little ones first then added Thyme for my bowl. I hope you enjoy!
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