*Lite but Creamy Chicken & Mushroom Soup*

So … it is the end of March and it is slightly frigid outside and I think Little Rock is trying to take over Chicago’s nickname the Windy City.  I don’t see much of a point in putting effort into any fixings of the hair this week and I definitely do not plan to go find a Spring-like dress for Easter this weekend.  As of now there is a chance of thunderstorms and the high is in the mid 60’s for Sunday. All I know is that SCREAMS humidity.  Who knows, maybe the forecast will change 10x between now and then like it usually does.  Only time will tell!

On a positive note, this weather can allow us to still pull off a good (and easy) cup o’ soup for an entree this week when we get home from work.  This is VERY low cal and VERY delish.  I recommend you try this before it’s too late!

You will need:                                                       

6 cups water

3 Tbsp. flour

1 celery stalk, cut in half

5 oz. shiitake mushrooms, sliced

8 oz. baby bella, sliced

3 Containers Knorr Homestyle Chicken Stock (comes in 4 small packs)– click here to see what it looks like.

2 tsp. unsalted butter

7 oz. skinless chicken breast

1 Tbsp. fresh parsley, chopped

Salt & Pepper to taste

Directions:

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, Knorr’s chicken stock and butter and bring to a boil. Add chicken and a few dashes of salt & pepper, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.  

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

I served mine as an entree with a slice of whole wheat bread on the side.