Gallery

Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions.

    Advertisement

Nutrition Facts

376 calories; calories from fat 23%; fat 9.4g; saturated fat 3.8g; mono fat 3.2g; poly fat 1.9g; protein 26.4g; carbohydrates 50.7g; fiber 4.5g; cholesterol 52mg; iron 2.1mg; sodium 731mg; calcium 287mg.
Advertisement