Cream of Chicken and Mushroom Soup (Amy)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Thyme

  Fresh

  1 tsp or 0.8g

• Garlic

  Raw

  1 clove or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat a saucepan over medium heat. Add the olive oil and the mushrooms and onions and cook until soft and browned. Add the chicken and thyme and cook until chicken is browned. Season with salt and pepper. Add the garlic, cook for 1 minute and add the chicken broth. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes, until chicken is cooked through. Stir in the coconut milk and simmer until heated through before serving.