| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 200 g Chicken Tenderloins
- 100 g Button Mushrooms finely sliced
- 1/2 small Onion finely sliced
- 1 Potato chopped into pieces
- 200 ml Low Fat Milk
- 200 ml Reduced Salt Chicken Stock
- 1 tablespoon olive oil
Ingredients
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Instructions
- Bring chicken stock to the boil, add chicken and simmer for 10 minutes.
- Shred cooked chicken into pieces and set aside.
- In a large pot, add oil, onion and potato and cook for 10 minutes.
- Add mushrooms and cook for 5 minutes.
- Add chicken, stock and milk and simmer.
- Blend ingredients together and serve.
Recipe Notes
The low-fat silky soup for chilly evenings.
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