Ingredients

The following ingredients have 6 Servings
  • 4 cups water
  • 3 tbsp flour
  • 1 celery stalk (cut in half)
  • 5 oz shiitake mushrooms (sliced)
  • 8 oz baby bella (sliced)
  • 4 tsp Chicken Better Than Bouillon (or to taste)
  • 2 tsp unsalted butter
  • 7 oz skinless chicken breast
  • 1 tbsp fresh parsley (chopped)

Instruction

  • 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, chicken bouillon and butter and bring to a boil.
  • Add chicken, 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.