Chicken & Mushroom Soup

Chicken & Mushroom Soup
10 Mins
Prep time
22 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 1 leek, washed, finely sliced
  • 200g button mushrooms, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 litre chicken stock
  • 200g skinless chicken breast fillet, sliced
  • 60g block PHILADELPHIA Light Cream Cheese, softened
  • salt & pepper to taste
  • chopped chives and crusty bread to serve

How to make it

  1. HEAT oil in a large saucepan over medium heat. Add leek, mushrooms and garlic. Cook for 5-6 minutes, until tender. Add stock, bring to the boil, reduce heat, add chicken and simmer for 5 minutes until chicken is cooked through.
  2. COMBINE PHILLY with a little of the soup liquid and mix until smooth. Add to the soup with seasonings and mix through.
  3. SERVE soup sprinkled with chopped chives and crusty bread.