Creamy Chicken Mushroom and Collard Green Soup- Fall 2020 Bonus Recipe

If you're looking for a hearty, nutritious soup that you want to eat, look no further YOU got it! This soup was created again with Creamy Chicken and Noodles Base and it was so easy to put together. Serve it up with some crusty bread and you're all set!


8 Cups Creamy Chicken and Noodle Soup Base (see note below!)

5 cups water or chicken broth

3 cups washed and chopped greens collard or kale

1 cup brown rice

3 cups of your favorite mushrooms, sliced

1 ½ tsp salt

1 ½ tsp black pepper

1 ½ tsp garlic powder

1 cup heavy cream


Pre-Prep: wash and chop greens and slice mushrooms

In a pot combine your Creamy Chicken and Noodles Soup Base/ Filling, water or broth, greens, brown rice, and seasonings in a large pot and bring to hard simmer/ low boil, uncovered, stirring occasionally, for 35-45 minutes until rice is tender.

Once rice is done, finish your soup with heavy cream and enjoy!


You will make the Creamy Chicken and Noodles recipe from your FALL 2020 Cookbook almost to its entirety, with the chicken, vegetable roux, and seasonings. However, you do not want to add the noodles, heavy cream, or butter.

When measuring out the Chicken Noodle Soup Base for this recipe, you want to have an even amount of chicken and veggies to broth. We found alternating ladles of mostly chicken

with ladles of mostly broth, worked great.

We hope you enjoy this soup! If you make it, take a picture and tag us @yellowhousevibes

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