Portly Cooks | Chicken Soup

Chicken and Mushroom Soup

I rarely make a bowl of soup I know it’s dead easy to do but I cannot be bothered apart from an occasional broccoli and stilton homemade version, when I comes to soup… we have tins for this. I don’t however mind jazzing up the aforementioned tin of soup. This one was cream of chicken.

  • ½ Tin Cream of Chicken Soup
  • 1 Boneless Skin-on Chicken Thigh
  • 100g Button Mushrooms
  • 20g Kale
  • Garlic Powder

In a little oil fry the mushrooms, once done cook the chicken thigh skin side down for about 3 or 4 minutes. Turn the heat down and turn over.

While the chicken finishes off zap the kale in some boiling water in the microwave for around a minute and then do the same with the soup for 2.

Finally, add the mushrooms to the soup along with the kale. Slice the thigh and place on top of the soup.



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