Mangy’s Cream of Chicken Soup

Lately, Mangy has been doing 90% of the cooking in our household. Unfortunately with so much going on at Uni, I haven’t had the time nor inclination to worry about gourmet meals. I’m just grateful to have something warm to eat after a long day. Mangy’s Cream of Chicken soup takes about 5 minutes and it’s so tasty that I didn’t believe him when he said “I did nothing – I just stirred it!”. I was so sure that he  spent hours slogging over it. The next time you have left over chicken, give this a shot.

You’ll need (per serve):

  • 1/2 cup cooked chicken breast (cut into small pieces)
  • 1 asparagus (sliced finely)
  • 3 button mushrooms (cut into small pieces)
  • Fresh herbs (parsley or basil)
  • 1/4 cup heavy cream
  • 1/4 cup hot water
  • 1 tablespoon grated cheddar cheese
  • salt and pepper to taste
  • 2 tablespoons butter

Method:

Heat butter in a pan, add asparagus and mushrooms. Fry until soft and golden brown. Remove from pan. Add cream, cheese and hot water. Stir well. Add chicken, asparagus, mushrooms and season with salt and pepper. Sprinkle fresh herbs on top. Enjoy!

Click here for printable version.

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