This morning I put some chicken and other ingredients into the slow cooker to make Hawaiian Chicken. Then I went out to the market to do my weekly shopping. When I came home, the slow cooker had run out of time and was bubbling away on warm. The sauce was burnt and my chicken was dry. That was going to be my recipe of the day and I had lots of pictures for you to enjoy. We did taste it and needless to say, it was horrible … so sorry, no Hawaiian Chicken today but perhaps another time.
So, in a rush to make something else for dinner, I threw this together and it was wonderful! We all loved it and this is going to become one of those soups that I’ll make over and over again. Simply Delish! I hope you enjoy it as much as we did. It’s quick and easy to make although there is a bit of chopping to do.
Mushroom Chicken and Mushroom Soup
www.skinnymerecipes.com
Serves: 8, Calories 147, Fat 5 g, Sat Fat 2 g, Carbs 16 g, Fiber 2 g, Net Carbs 14 g, Sugars 4 g, Protein 10 g, Weight Watcher’s Points Plus: 4 pts, Weight Watcher’s SmartPoints: 4 pts
Ingredients:
- 1/2 cup Orzo pasta
- 10 ounces boneless, skinless chicken thighs, cut into small pieces
- salt
- pepper
- garlic powder
- 2 tablespoons butter
- 8 ounces white button mushrooms, thinly sliced
- 8 ounces shiitake mushrooms, thinly sliced
- 1 cup onion, diced
- 4 garlic cloves, minced
- 1 3/4 cup carrots, thinly sliced
- 1/2 cup celery, thinly sliced
- 1 tablespoon fresh thyme, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Dijon mustard
- 1 bay leaf
- 1/2 cup fat free half and half
- 2 ounces baby spinach
- 1 sprig fresh rosemary, removed from stem and chopped
Directions:
While chopping everything up, heat water on the stove and cook Orzo pasta in boiling water for 6 minutes. Drain and set aside.
Generously season thighs with salt, pepper and garlic powder.
Spray a large pot like a Dutch oven or stockpot with olive oil cooking spray. Heat over medium heat. Add chicken and cook, stirring for 3 minutes. Remove chicken and set aside.
In the same pot, melt butter. Add mushrooms and saute for 5 minutes. Remove mushrooms from pan and set aside.
Add onion, garlic, carrots and celery to the same pan and cook, stirring occasionally for 5 minutes. Add fresh thyme and cook for another minute.
Whisk in flour and cook for about a minute.
Whisk in chicken broth and Dijon mustard. Add chicken, mushrooms and bay leaf and cook, stirring constantly for 5 minutes.
Stir in cooked Orzo pasta, half and half, spinach and rosemary. Simmer for another 3 minutes. Serve.
- ½ cup Orzo pasta
- 10 ounces boneless, skinless chicken thighs, cut into small pieces
- salt
- pepper
- garlic powder
- 2 tablespoons butter
- 8 ounces white button mushrooms, thinly sliced
- 8 ounces shiitake mushrooms, thinly sliced
- 1 cup onion, diced
- 4 garlic cloves, minced
- 1¾ cup carrots, thinly sliced
- ½ cup celery, diced
- 1 tablespoon fresh thyme, chopped
- ¼ cup flour
- 4 cups chicken broth
- 1 tablespoon Dijon mustard
- 1 bay leaf
- ½ cup fat free half and half
- 2 ounces baby spinach
- 1 sprig fresh rosemary, removed from stem and chopped
- While chopping everything up, heat water on the stove and cook Orzo pasta in boiling water for 6 minutes. Drain and set aside.
- Generously season thighs with salt, pepper and garlic powder.
- Generously spray a large pot like a Dutch oven or stockpot with olive oil cooking spray. Heat over medium heat. Add chicken and cook, stirring for 3 minutes. Remove chicken and set aside.
- In the same pot, melt butter. Add mushrooms and saute for 5 minutes. Remove mushrooms from pan and set aside.
- Add onion, garlic, carrots and celery to the same pan and cook, stirring occasionally for 5 minutes. Add fresh thyme and cook for another minute.
- Whisk in flour and cook for about a minute.
- Whisk in chicken broth and Dijon mustard. Add chicken, mushrooms and bay leaf and cook, stirring constantly for 5 minutes.
- Stir in cooked Orzo pasta, half and half, spinach and rosemary. Simmer for another 3 minutes. Serve.
Loading...
Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
