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Chicken & Mushroom Soup

 
Chicken & Mushroom Soup
 

Overview

 
Prep: 10minute(s)
Ready In: 22minute(s)

Serves: 4

Ingredients

 
  • chopped chives and crusty bread to serve
  • salt & pepper to taste
  • 1 leek, washed, finely sliced
  • 1 litre chicken stock
  • 1 tablespoon olive oil
  • 2 clovesgarlic, finely chopped
  • 200g button mushrooms, finely sliced
  • 200g skinless chicken breast fillet, sliced
  • 60g block PHILADELPHIA Light Cream Cheese, softened
 
 

Instructions

 
  • Heat oil in a large saucepan over medium heat. Add leek, mushrooms and garlic. Cook for 5-6 minutes, until tender. Add stock, bring to the boil, reduce heat, add chicken and simmer for 5minutes until chicken is cooked through.
  • Combine Philly* with a little of the soup liquid and mix until smooth. Add to the soup with seasonings and mix through.
  • Serve soup sprinkled with chopped chives and crusty bread.
 
 

PHILADELPHIA user tips

 
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Submit A Tip For This Recipe
 
Any soup with Philly
created by Mr. John Ford
Set out the Philly for at least an hour ahead of time to warm the cheese from the refrigerator. This will ensure easier incorporation into any hot soup. Add it to the soup when it's in the pot, reduce heat and stir in cut pieces until thoroughly incorporated. Great flavor enhancement. The Philly most certainly expands the depth of flavor of any soup.
 

 
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