Cream Of Chicken Soup

Ingredients and Instructions

Yield: 4 servings

1 1/3 cups cottage cheese

1 cup heavy cream

1 cup mushrooms, sliced

3 teaspoons instant chicken bouillon

3 cup water

2 tablespoons dried chives

1 teaspoon paprika

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

8 ounces cooked chicken, cubed

In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add

mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until

boiling. Add chicken, heat through.

Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3

g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol