Posted by Juggy D Beerman on January 15, 2018 at 18:58:32:

Yo to all, Here is another soup recipe I have been working on. It is pretty easy to assemble and pretty cheap to make. Before I get started here with the actual recipe, a side note about the chicken. I like to smoke a ten pound bags worth of thigh and leg quarters along with a whole chicken. I cook a whole chicken along with the quarters so that there will be some white meat in the mix when all of the chicken is pulled. When it is all said and done, the yield is about one-third of the original weight. A one quart freezer bag will hold about one pound of meat and/or four cups volume. The bags will go in the freezer and can be thawed quickly for use in recipes such as burritos, chicken salad or in this case, chicken and mushroom soup.


2 - 10.5 Cans Each - Cream of Chicken, Cream of Celery and Cream of Mushroom
30 Ounces of Whole Milk
4 - Cups of Smoked Pulled Chicken
2 - Cups of Frozen Peas
2 - Cups of Sliced White Mushrooms
3/4 - Cup of Chopped Celery
1/2 - Cup of Sliced Cherry Smoked Bacon

Cooking Instructions:

Mix the soups and milk thoroughly before heating. I like to thaw and rinse the frozen peas in a colander before adding them to the soup as it is heating. Add the smoked chicken. Cook the mushrooms with the bacon in a bowl using the microwave. Cook the mushrooms until they are soft and then add them to the soup. Cook the chopped celery in the same manner and once soft, add them to the soup. Cook until the soup is at least 165ºF. Do not let the soup come to a boil.

Feel free to add more mushrooms if so desired. I add no seasoning to the soup as it cooks. I do add a little salt and crushed black pepper in my bowl.

Beers to all,

Juggy D Beerman

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