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Chicken Mushroom Soup With Brussels Sprouts
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- #112475
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 teaspoon olive oil
1/2 teaspoon unsalted butter
1/3 cup diced leek
1/3 cup diced celery
1/3 cup sliced carrot
4 ounces sliced cremini mushrooms
herbes de Provence
celery salt
2 chicken tenders (still frozen)
3 cups chicken broth (divided use)
6 Brussels sprouts, quartered lengthwise
freshly ground black pepper
directions
Heat oil and butter in a saucepan. Add leek, celery, carrot, mushrooms, herbs and celery salt. Cook for 4 minutes or until mushrooms wilt.
Add about 1/4 cup broth and arrange frozen tenders on top of the mushroom mixture. Cover, reduce heat and simmer about 10 minutes.
Remove tenders to a cutting board and set aside to rest.
Add remaining broth to the pan. Cut Brussels sprouts and add. Cut the cooked chicken and add. Season with pepper. Bring just to a boil. Reduce heat and simmer about 10 minutes.
Soup may rest at room temperature for up to 30 minutes, or refrigerate for up to 3 days. Reheat gently.
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nutrition data
Nutritional data has not been calculated yet.
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