A creamy soup made with Italian sausage stuffing, mushrooms, onions and bacon-seared chicken.
-By Carrie (Strommen) Lennie
1 large boneless, skinless chicken breast half
2 Tbsp bacon grease
1/2 cup Italian stuffing (Steps 2 and 3 from Stuffed Mushroom recipe)
1/2 cup diced onions
2 Tbsp butter
1 13.25-oz can sliced mushrooms
3 3/4 cups chicken broth
6 Tbsp flour
1 cup heavy cream
1/2 tsp celery salt
1/4 tsp pepper
1/2 tsp garlic powder
- Dice chicken. Cook over medium heat in bacon grease. Once cooked through, drain the juice from the pan. Add the Italian sausage stuffing, break up and heat through. Remove pan from heat.
- In a large pot, saute onions in butter until soft. Add mushrooms and saute for 1 more minute.
- Stir flour into chicken broth until smooth. Pour chicken broth into pot with mushrooms and onions. Add chicken and stuffing. Cook over medium heat for about 2 minutes or until soup thickens.
- Add heavy cream, celery salt, pepper, and garlic powder. Simmer for 25 minutes stirring frequently so the soup doesn’t scorch on the bottom.
- Serve with crackers.