One of Cookingnook.com community members, Mary Studgard from Toronto Canada, originally submitted this recipe for chicken breast and mushroom soup with creamy sauce.
It’s her go to recipe on a busy day. It’s a meal in a bowl, with meat, noodles and vegetables all together. And it sounds like it would be pretty tasty.
This chicken recipe serves one and is particularly good for a person who doesn’t have much time to cook. It only takes 10 minutes to make.
The recipe uses cooked chicken breast, so you it’s great if you have leftover chicken. Either breast or thigh meat would work. Or buy a cooked breast or a rotisserie chicken at the grocery store.
Aren’t rotisserie chickens a real help some days? Lean protein ready to eat. There are just SO many ways you can use them, and this simple and quick recipe is just one idea.
I love 30 minute meals and this easy dinner recipe is ready in far less than that.
You don’t find recipes that work for a single person that often, so I really appreciate Mary sending this one in.
It’s a perfect recipe to make when you are on the go and don’t have much time to prepare a hot meal.
I hope you enjoy this recipe. If you do, you have Mary to thank. Thanks Mary.
Chicken Breast and Mushroom Soup For 1
Ingredients
- spaghetti or noodles
- 1 chicken breast, cooked or 1 cup of cooked chicken, chopped
- 1 can cream of mushroom or cream of chicken soup
- 1/2 cup frozen peas and carrots
- black pepper
- dash of worchestershire sauce
- 1/2 cup milk
Instructions
- Cook the spaghetti or noodles in boiling water for 7 minutes, or as per the package directions.
- Chop up the chicken breast. Start heating the soup, adding a bit of milk to dilute the soup. Add the peas and carrots, pepper and Worchestershire sauce.
- When the spaghetti is cooked, mix it with the soup and chicken and all the other ingredients.
Tip:
This recipe can easily be multiplied to serve 2. For 3 or 4, double everything and add a second can of soup.
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