Creamy Mushroom Chicken Soup

Ingredients: (serves 1)

• 1/2tsp Olive Oil, Extra Virgin    

• 1tbsp Spring Onion

• 1 clove fresh garlic

• 120g cooked chicken breast (150g raw weight)

• 1 cup chopped mushrooms

• 1 cup sodium reduced chicken stock

• ¼ cup thickened cream

• 1 slice sourdough bread

• 1tsp reduced salt butter

• 1tbsp of fresh chopped parsley

Method:

1. In a large saucepan, heat olive oil over medium-low heat. Add the diced spring onion and garlic and stir until tender but not browned.

2. Add diced chicken, stirring until chicken is nearly cooked through.

3. Add the mushrooms and continue cooking, stirring, until mushrooms are tender.

4. Once the chicken has cooked through, transfer the fry pan ingredients to a large saucepan on the stove, and add the chicken stock. Bring to a simmer, stirring.

5. Add the cream and stir until evenly mixed. Cover and reduce heat to low.

6. Toast the sourdough and spread with butter while warm.

7. Divide the soup into portions, and serve with freshly chopped parsley and sourdough. Season with salt and pepper if desired.