Chicken and Mushroom Soup

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Serves: 2,Yield: 2
  • About This Recipe

    “I adopted this recipe from Recipezaar, but I have not yet had a chance to make it. I will try this some time soon to see if it needs adjusting or updating. If you make it first, please let me know what you think!”

    Ingredients

  • 1/2 lbboneless chicken breast
  • 4tablespoonssesame oil
  • 2cupschicken stock
  • 2tablespoonssherry wine
  • 1cupfresh mushrooms, quartered
  • 2tablespoonsfresh parsley, chopped
  • Directions

  • Thinly slice the chicken breast meat.
  • Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
  • When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
  • Add the sesame oil and sherry and taste for seasoning.
  • Add salt and pepper if necessary.
  • Serve in individual soup bowls and sprinkle the parsley on top.
  • Reviews

  • “I just had this for lunch and enjoyed it.I cut back on the Sesame Oil to 1 1/2 tbsp and added 3 tbsp dried veggie soup flakes. Very nice flavor”

  • “Very tasty and simple.I cut way back on the oil and added some leeks which was a nice addition.And definitely some sea salt.Very light, but lots of flavor and “clean.””

  • “I tripled the recipe and followed E.A’s lead and added carrots and spinach…. A little extra sherry and less oil to boot. Delish- but my daughter wouldn’t touch it. I must confess, that even with the (approx 5 tbsp.) oil- it still seemed a tad oily…. but the flavor was really nice.”

  • “Can’t believetherich flavorofthis—Triedit andlovedit”

  • “This is great! A very easy, quick & healthy soup. I doubled the recipe, but only added 5 tablespoons of sesame oil. I didn’t want it to be too greasy. I also threw in shreadded carrots and fresh spianch at the end, just til’ the spianch was wilted. This was the perfect addition.”

  • “Thanks for a quick and easy recipe. I had a cooked chook in the fridge, so I shredded it and used that instead of breasts, used a bit less sesame oil, added 2 carrots, cut intorings,1/2 (400g) tin of mixed beans, and about 1/2 cup of cream. YUM!”

  • “Yum, this was super delicious. Modified it a bit to get a few more veggies. Added one carrot, 1/2c peas, 1/2 onion. I also doubled the recipe. Only put 3 TBSP sesame oil in total.”

  • “What a delicious flavor for such a quick and easy recipe. I was out of sesame oil, so I used cilantro oil, which combined well with the sherry. Be sure to use good quality stock for the best flavor.This is definitely a keeper.Sylvie, you should try it soon!”

  • “Oh, this was really good! And so easy and fast to make! This is a hearty soup that still manages to be elegant.I must confess that I made several substitutions and changes. I used 4, not 2, cups of chicken broth, not stock, because I didn’t have any. Because the recipe didn’t say anything about cooking the chicken, and I worry about salmonella, I actually cut it small and stir-fried it in about 2 Tbsp. sesame oil. I broght the chicken broth to a boil, added about 1/4 tsp. of italian seasoning, and put in the cooked chicken and canned sliced mushrooms (because I didn’t have any fresh). I slowly brought it to a boil and then took it off the burner and added about 2 1/2 Tbsp. of sherry. My husband liked it, and he doesn’t always like new things!”

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