Monday, May 09, 2011

Fergie's Leek & Mushroom Chicken Soup

This soup is almost too easy to make.  Can't wait for the kids to come home to this!

2 Chicken Breast, Already Cooked, Poached, Baked, or BBQ'd
2 Large Leeks, Thinly Sliced
5 Garlic Cloves, Minced
3 Tablespoons Cooking Oil
3 Large Potatoes, Sliced
10 oz Mushrooms, I used Baby Bellas
1 Container Chicken or Veggie Stock
1/4 Cup Italian Parsley, Finely Chopped
2 Teaspoons Salt
1 Teaspoon Pepper
1/2 Teaspoon Oregano

In a large pot heat the oil and add the Leeks and the Garlic.  Cook for 3-4 Minutes or until leeks are soft. 

Add the stock.... plus 1 whole container of water.

Add Potatoes...

I always have cooked chicken in the fridge.  These were poached with just water and onions. 

Shred the chicken and add to pot. 

Add the mushrooms... 

Chopped Parsley.... a must in most soups... adds depth of flavor!

Add the parsley... the salt, pepper and oregano.  Simmer for 10 minutes and serve!!!

Sprinkle with Fresh Grated Parmesan Cheese!

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