Now, if you got yourself some chicken breast and leftover quinoa lying around, I got a little recipe here that’ll fill up your belly right and proper. It’s like a nice warm hug, but in soup form. This here’s a cream of mushroom chicken soup, and it’s mighty tasty, if I do say so myself. You won’t believe how something so simple can taste so good! So, let’s get started, shall we?
Ingredients you need:
- 2 chicken breasts (skinless and boneless, of course)
- 1 cup of leftover quinoa (it don’t matter if it’s cold or warm, just toss it in)
- 1 can of cream of mushroom soup
- 1 small onion, chopped up real fine
- 2 cloves of garlic, minced real good
- 1 cup of chicken broth
- 1 cup of heavy cream or milk (whichever you got in the fridge)
- Salt and pepper to taste
- Some butter, just a couple tablespoons
- A handful of fresh thyme (if you got it, if not, don’t worry, it’ll still taste good)
- Parmesan cheese for that extra little something, but that’s optional
Directions:
First, you take them chicken breasts and cut ‘em up into little pieces. Not too small, just big enough to be bite-sized. Now, get a big ol’ pot and heat up some butter in it over medium heat. Once that butter melts and starts to sizzle, throw in the chicken. Cook it up till it’s browned on all sides—don’t rush it, let it get that good color, it’s what makes the soup taste good.
Once the chicken’s looking real nice, take it out the pot and set it aside for a bit. In the same pot, add the chopped onion and garlic. Stir it around till it smells all nice and fragrant, about 3 minutes. You want that onion to soften up, but not burn. Once that’s done, you go ahead and add the chicken broth and bring it to a simmer. Now, toss that leftover quinoa right into the pot. Don’t worry if it’s a little cold, it’ll warm up just fine.
Now, pour in your cream of mushroom soup and give it all a good stir. The soup’ll start to thicken up, and that’s when you throw the chicken back in. Give it a nice stir again, making sure everything’s mixed up good. Add your salt and pepper—don’t be shy, just taste it as you go till it’s right for you.
Let the soup simmer on low for about 15-20 minutes. You want everything to blend together real nice and get all creamy. While that’s going on, if you’re feeling fancy, you can sprinkle some fresh thyme over the top. It’ll give the soup a real earthy flavor that’s just perfect for this kind of dish.
When it’s all done, ladle that soup into bowls and sprinkle a little Parmesan cheese on top, if you like. It’ll make it all rich and savory, like a bowl of comfort. Serve it up with some crackers, or just eat it on its own, your choice.
Tips and Tricks:
- If you want it a little thicker, you can add a spoonful of flour when you cook the onions and garlic, making a quick roux before you add the broth. That’ll make it creamier.
- Don’t have quinoa? No worries! You can use rice, or even pasta if that’s what you got in the cupboard.
- If the soup’s too thick for you, just add a little more chicken broth or milk till it’s the right consistency.
- Feeling like it needs a little more flavor? A dash of garlic powder or onion powder wouldn’t hurt.
This here soup is good for any time, whether it’s a chilly evening or you just need something to fill you up. It’s easy, quick, and takes what you already got lying around. Plus, the quinoa gives it a nice texture and the chicken fills you up with protein. Ain’t nothing wrong with that, is there?
So, next time you got some chicken and quinoa just waiting to be used, remember this recipe. You can’t go wrong with a little bit of cream of mushroom soup to make it all come together. Happy eating, y’all!
Tags：[chicken breast, quinoa, cream of mushroom soup, chicken soup recipe, leftover quinoa recipe, comfort food, easy soup, healthy soup recipe]
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/leftover-quinoa-and-chicken-breast-in-creamy-mushroom-soup-recipe/
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