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Chicken Cream Soup



Prep time: 15 MINUTES | Cooking time: 22 minutes | Servings: 8 

Ingredients : 
4 associated with water 
2 cups cream
? cup half and half 
1 tablespoon minced garlic 
5 ounces mushrooms, chopped
​1 onion 
1 tablespoon organic organic olive oil 
½ tablespoon salt
​1 teaspoon fresh basil 
1 teaspoon fresh dill 
7 ounces chicken 

Directions:  
Peel the onion. Set pressure to succeed cooker to ”Sauté” mode. Transfer the onion and mushroom to the stress cooker and add essential extra virgin olive oil. Sauté the vegetable mixture for 5 minutes, stirring constantly. Add chicken and cream. Add the half and half and water. Sprinkle the amalgamation with the garlic, salt, dill, and basil, stir well, and close the lid. Cook the dish for 25 minutes using the ”Pressure” mode. Open pressure cooker lid and eliminate the chicken white meat and shred it. Blend the soup mixture utilising an immersion blender until smooth. Add the shredded chicken and close the pressure cooker lid. Cook the soup about the ”Pressure” mode for just two main minutes. Ladle the cooked soup into serving bowls.


Nutrition: 
calories 106, 
fat 6.9, 
fiber 0.5, 
carbs 4.6, 

protein 6.9

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