Keep it simple. Always the best rule, always. The more complex your food and ingredient list is the harder calories are to count and track, the harder your body works to breakdown and process your food and bottom line, it’s just impressive to say “I only used a few ingredients to make this dish and it is damn good” Sorry I didn’t get this out before the summer hit the States but it’s chilly still in the UK and this recipe is lush enough to eat year round.
I like to make this soup on recovery days when my carbohydrates are set lower and my fats and protein are slightly higher. Sorry this has taken me so long to post, I have had quite a few people email me about this recipe so here it is friends! Also note that I do like to make my own cream of mushroom soup but I wanted to post the easiest version. I hope you enjoy!
INGREDIENTS I USED
2 lbs of Chicken Breast (cubed into about 2 inches by 2 inches pieces)
1 medium Yellow Onions
1 large Leek
5 cloves of Garlic
Organic Mushrooms, about 8-15 (depending on size, I like a lot of mushrooms so load them in! They aren’t high in calories so if you go overboard it won’t effect the macros of the soup much)
2 can of Amy’s Organic Cream of Mushroom Soup
1 Tbs dried Thyme
1 tbs fresh Thyme
1/2 cup of Red Wine
8 cups of Chicken Stock (I like Imagine if I’m in the U.S and not making my own)
Kosher Salt and fresh ground pepper to taste
1/2 tbs Butter
Fresh Parsley for garnish
(**I actually like the recipe better without the Tortellini, but if you want to add some carbohydrates to the soup, a scoop of brown rice is nutty and delicious)
FOR THOSE TRACKING THEIR DIET
Total Calories: 365
THIS IS HOW I DID IT
In a large pot on medium high heat saute the chicken in butter until brown. Add chopped mushrooms, shallots, garlic, onion, and leek. Only use the white of the leek, throw the green and roots away.
Saute for about 2 min or right before the veggies go golden brown. Add all of the liquids and herbs.
Cook on low until the chicken is tender stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley before serving.
I like to add a scoop of cooked nutty brown rice to this soup too, its very rich and delicious.
Yep, its really that easy. Don’t try to over complicate it. The simplicity of the fats, onions and mushrooms make for a “lush” bisque. Enjoy.