Chicken, Mushroom, and Quinoa Soup
Chicken, Mushroom, and Quinoa Soup
Directions
- In large sauce pot, heat oil over medium heat. Add onions and cook for 5 minutes.
- Add garlic, parsley and thyme. Cook for an additional 2 minutes.
- Add shiitake mushrooms. Cook for 4 minutes. Add milk and simmer for 2 minutes.
- Add Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup, half & half and 1/8 tsp. of salt. Reduce heat and simmer for another 5 minutes. Reserve.
- In medium mixing bowl, season chicken breast with remaining salt and 1/8 tsp. of pepper. Roast in 350°F oven for 20 minutes, or until cooked through. Cut into 1 oz. slices.
- In large pot, bring 1 gallon of water to a boil, reduce heat. Gently poach eggs until yolk is slightly firm. Reserve.
- To Serve: Using 1-#12 scoop, portion 1/3 cup quinoa into the bottom of a serving bowl. Top with the following and serve immediately:
6 oz. ladle, top with ¾ soup
1 poached egg
1 oz. sliced chicken breasts
Ingredients
- 1/4 tsp black pepper
- 1 tbsp oil, canola
- 8 oz chicken breasts, boneless, skinless, yield from 1 oz. raw
- 1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz each)
- 24 egg(s)
- 1 tbsp garlic, peeled, roasted, mashed
- 1 cup cream, half and half
- 1/2 tsp Kosher salt
- 1 qt Milk
- 1 cup onion, diced
- 1 tbsp parsley, flakes, dried, crushed
- 2 qt quinoa, red, cooked
- 3 cup mushroom(s), shiitake, grilled, sliced
- 1 tsp thyme leaves, fresh, chopped
- 1 gal water
