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Soup is my passion. 



A Cooking Adventure with Thom

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Chicken Mushroom Soup
Thom Hackett
Original Recipe from The National Broiler Council

Servings: 6


An easy to prepare soup with light, clear flavors, perfect for a light lunch or the first course at dinner.



4 chicken breast half
6 cups hot water
1 cups celery, sliced
cup onion, chopped
2 teaspoons salt
teaspoon fresh ground black pepper
2 bay leaf
1 cup carrot, shredded
cup tomato rosette macaroni, broken
1 cups fresh mushroom, sliced
1 tablespoon fresh parsley, chopped

Cooking Method

Place chicken breasts in large Dutch oven. 

  1. Add water, celery, onion, salt pepper and bay leaves. 

  2. Bring to a boil over high temperature.

  3. Reduce heat to low and simmer, covered, about 30 minutes. 

  4. Remove chicken and bay leaves.

  5. Skim off fat from broth. 

  6. Add carrots and macaroni rosettes.

  7. Return to a boil. 

  8. Lower heat.

  9. Simmer about 10 minutes or until rosettes are tender. 

  10. Remove skin and bones from chicken and discard.

  11. Chop the chicken into bite-size pieces. 

  12. Add chicken, mushrooms and parsley to Dutch oven.

  13. Cook until mushrooms are done, about 5 minutes.

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