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Cream of Chicken Soup



  • 1 1/3 cups cottage cheese
  • 1 cup heavy cream
  • 1 cup mushrooms, sliced
  • 3 teaspoons instant chicken bouillon
  • 3 cups water
  • 2 tablespoons dried chives
  • 1 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 8 ounces cooked chicken, cubed


  1. In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan.
  2. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling.
  3. Add chicken; heat through.

Yield: 4 servings

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


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