After I’ve been on a plane for hours, racing through airports, changing planes, and finally reaching my destination, I’m tired and hungry. I feel the same way after a long car trip. When I check into my hotel there are only three things I want to eat — soup, a roll, and a glass of wine.
Sometimes I have dessert, but this is rare for me. Before I order, I ask about the soup of the day. I also ask if the soup contains any soy protein because I’m allergic to it. Over the years, I’ve slurped some mighty tasty soup, and chicken is one of my favorites, including shredded chicken instant pot Goulash soup in Yugoslavia and mushroom soup in Poland.Now that I’m my husband’s caregiver I have less time to make meals from scratch. Still, I want to prepare tempting and nutritious meals for my husband, who is paralyzed. Both of us like soup and the other day, when dark clouds were rolling in, and a storm was about to strike, I felt like soup. Dinner time was an hour away and I wondered what kind of soup I could make.
Fortunately, I had a rotisserie chicken in the refrigerator and two cans of mushroom soup in the pantry. A half hour later, fragrant mushroom soup with lots of chicken was simmering on the stove. My husband and I are salt sensitive, so I buy reduced sodium canned soup and salt-free broth. Mushroom soup can have a grayish color and, to give it more color, I added some carrots and tiny peas.Personally, I like shredded chicken better than chunks. After I shredded half of the rotisserie chicken breast I had about two cups of meat. You may want to add more shredded chicken. Adding the sherry removes the canned taste of the soup. If you like mushrooms, you will enjoy this quick soup recipe, an ideal dinner after a busy day.