Chicken And Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Already looking forward to cooler weather! Ingredients:
3 tablespoons butter |
1 medium butter |
2 1/2 cups finely chopped mushrooms |
1 tablespoon tomato paste |
3 1/2 cups chicken broth |
1 lb. boneless, skinless chicken breast halves (i have used thighs) |
2 cups thin egg noodles |
1/4 cups chopped fresh parsley |
Directions:
1. In a large saucepan, warm the butter over medium heat until melted. Add the onion and saute until softened, about 5 minutes. Add the mushrooms and saute until softened, about 5 minutes.
2. Stir in the tomato paste, chicken broth and 1 cup water. Bring to a boil over medium high heat.
3. Meanwhile, cut the chicken on the diagonal into 1/2 inch wide strips. Add to the pan with the noodles.
4. Reduce the heat to medium-low, cover, and simmer for about 8 minutes, stirring occasionally, until the chicken is cooked through and the noodles are tender. Stir in the parsley. Salt and pepper to taste.
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