It is still cold where I live. So it is still soup season for me!
This is a great recipe to make soup without slaving over the stove for hours.
I sautéed my onion and celery for a few minutes before adding the broth. I wanted to ensure they were softened. This did not seem like a soup that would work with crisp vegetables.
This is a great way to use leftover chicken. I always seem to have chicken portions in my freezer.
For the mushrooms I used baby portobello. I like the rich earthiness they provide. They also give the dish some pops of color. Yes, it is brown, but it is still color.
The soy sauce and the egg make this an altered egg drop soup.
The soy sauce gives the soup a nice saltiness. I did not add a lot of salt, maybe a 1/4 teaspoon in all. The soup didn’t need any more than that with the soy sauce.
The eggs cook in long thin strings. I swirled the broth a bit while I was adding them so there were no clumps of egg.
The soup was light and thin and had great flavor!
CHICKEN MUSHROOM SOUP
6 Cups Chicken Broth
1/4 Cup Diced Celery
1 Onion, Diced
12 Mushrooms, Sliced
1/2 Cup Cooked Chicken
Salt and Pepper
2 Tablespoons Soy Sauce
2 Eggs, Beaten
Combine broth, celery and onion. Cook until tender. Add mushrooms and chicken. Boil 10 minutes. Add salt and pepper to taste. Add soy sauce and eggs gradually. Cook until eggs are firm.
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