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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon stick margarine or butter |
1 (8-ounce) package presliced mushrooms |
1/4 cup all-purpose flour |
3 1/2 cups 2% reduced-fat milk |
1 cup chopped red potato (about 6 ounces) |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (16-ounce) package frozen whole-kernel corn, thawed |
1 1/2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts) |
3 tablespoons chopped green onions, divided |
Directions:
1. Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions.
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