Cream of Chicken Soup
Yield: 4 servings
1 1/3 cups cottage cheese
1 cup heavy cream
1 cup mushrooms, sliced
3 teaspoons instant chicken bouillon
3 cup water
2 tablespoons dried chives
1 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
8 ounces cooked chicken, cubed
In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken; heat through.
Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol
Cream Of Chicken Soup recipe provided by Adne. Adne got the recipe from Stockyards, one of Greenup finest restaurants. Stockyards is well known in Illinois to make great Cream Of Chicken Soup. Check them out at Illinois, 62428 Greenup, 119 South Kentucky Street.
Food prepared with this recipe best served with quote
Be not afraid of going slowly; be only afraid of standing still.