Ingredients
1 package of boneless skinless chicken thighs. Four to six thighs
1lb or more of chopped mushrooms. We used Button, Shiitake, and Oyster mushrooms
2 large Onions 4 cups of water
4 stalks of celery 4 carrots
4-6 cups of fresh spinach 1 package of Orzo Pasta
32oz of chicken broth olive oil (for the pan)
4 cups of milk 1 cup of heavy cream
Directions
1.Chop chicken into bite-size pieces and brown in a skillet with olive oil. While chicken is browning, stir in ¾ of a cup of white wine.
2. Coarsely chop mushrooms and when the chicken in almost brown stir them in. Lightly brown the mushrooms in the pan with the chicken to give them flavor and take out the chicken and mushrooms and pour them in a soup pot.
3. Finely chop the four carrots and the four stalks of celery and saute them in a pan (same pan from chicken) with olive oil. Finely chop the two large onions and brown them with the carrots and celery. Pour the onions, carrots, celery, and spinach into the soup pot with the chicken.
4. Pour broth into the pot and add the four cups of water. Bring to a boil.
5. Pour the package of pasta in the pot and cook until tender. You can brown the pasta in a skillet with olive oil if desired.
6. Add the four cups of milk and the cup of heavy cream. Bring the soup back to a boil.
7. Now let's talk Seasonings. It's whatever you like for taste, We used McCormick Poultry Seasoning and Grand's favorite seasoning, Morton's Nature's Seasons Seasoning Blend. Salt & Pepper of course and also maybe some fresh herbs likeThyme or Sage. It's all up to you.
8. Now, when you serve the soup remember to top it with fresh ground black pepper and enjoy!
8. Now, when you serve the soup remember to top it with fresh ground black pepper and enjoy!
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| A hot pot of delicious soup, ready to eat! |
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| Creamy Chicken & Mushroom Soup is fabulos with a loaf of bread. |
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