Chicken and Vegetable Soup Recipe

Ingredients

2 tablespoons olive oil

1 1/2 pounds skinless, boneless chicken breast halves

1 onion, chopped

3 cloves garlic, minced

8 ounces fresh mushrooms, sliced in rounds

1 cup chicken stock

1/4 cup water

1 (10.75 ounce) can condensed cream of chicken soup

1/2 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

1 cup heavy cream

1 (2 ounce) can sliced mushrooms, drained

1 (16 ounce) can diced tomatoes with green chile peppers, drained

Directions

Wash chicken part way and pat dry. Heat olive oil in large skillet over medium heat. Cover skillet and add chicken. Cook about 5 minutes on each side, or until golden brown and juices run clear. Remove chicken from skillet and reserve.

Heat oil in skillet over medium heat. Stir in onion, garlic and mushrooms. Cook about 5 minutes on each side, or until chicken is heated through.

Stir in chicken stock and water. Season with chicken stock, salt and salt. Season with basil, sage, oregano, cream of chicken soup, mushrooms, tomatoes and chicken. Continue to cook about 1 minute, stirring after each addition.

Comments

Tuuh.Shurrull writes:

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Awesome!... Like another reviewer, I also used Newman's Own Plug Jars containing Newman's Own chili powder. Went to great lengths to prepare, which included cooking the onions in the pig roast at 425 for several hours (5.3 lb pig). Some notes: while it may seem tedious, be patient and be forewarned that pepper can be a bitch. The onions come out beautifully. Using a cast iron Dutch oven, I found that I did not have to reduce the sauce to the proper consistency, and that was especially handy because I had Marcus Redd's Buffalo Cider vinegar on hand. Using the Amazon Technique (I could not find the recipe) I found that I merely had to thicken the sauce by hand, and that was it. You do the s

Chicken and Vegetable Soup Recipe

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