Gluten and Dairy Free Cream of Mushroom Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 with lots of leftovers. Could serve 6
Since I don't enjoy cooking, I always try to make big batches so there is some left over for lunches or even possibly another dinner, that's why the quantities are quite large.
  • 1 large package of chicken thighs (approximately 18)
  • 1 litre Imagine Organic Creamy Potato Leek Soup
  • 10 fresh white mushrooms or use the type and as many as you prefer
  • 1 zucchini
  • Salt
  • Pepper
  1. Slice mushrooms and zucchini.
  2. Pan-fry each separately in a wok (preferably) or large saucepan on slightly higher than medium heat. When done, move to a separate bowl.
  3. While pan-frying vegetables, cut up chicken thighs into smaller pieces for faster cooking.
  4. Once vegetables are done, use the same pan to pan-fry the chicken in batches. Don't try to do it all at once, as it will take much longer.
  5. Pan-fry each batch with some pepper and salt (to taste) until there is no pink in the chicken and remove to a separate bowl.
  6. Turn heat to medium low.
  7. Shake soup in container before opening. Then pour whole container into saucepan/wok.
  8. Warm mixture and then add all vegetables and chicken and simmer for 5 minutes, or until heated through.
  9. Serve with rice.
Recipe by citrustwist at