Food & Drink Magazine

Chicken Mushroom Soup

By Jessicatacismd
Chicken Mushroom Soup


6 cups chicken stock

2 tablespoons sherry
200g sliced button mushrooms
2 single chicken breast fillets, trimmed and thinly sliced
salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley


  1. Place chicken stock and sherry in a large saucepan over medium-high heat. 
  2. Simmer for 5 minutes, then add mushrooms and cook for another 3 minutes. 
  3. Add chicken and cook for 3 minutes or until cooked through. 
  4. Season with salt and pepper and stir in parsley. Serve immediately.

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