Ask DJ Lyons: Another version of Chicken Mushroom Soup

My husband dearly loves Rotisserie Chicken. One day, he bought a large amount. After he had eaten what he wanted and shared some with his mother and her roommate in the nursing home, he had leftovers. I am not overly fond of Rotisserie Chicken; therefore, there was all the more for him. So he came home from the grocery store with some of the mushroom soup ingredients and requested I make him some soup.

This is the recipe I came up with. At the bottom of the hub, you can see the recipe for the Cream of Mushroom Soup that I far prefer. He thinks both recipes are really tasty. You will need to judge for yourself as to which one would suit your taste buds the best. 

I picked through the leftovers of the Rotisserie Chicken that he had left. I took out all the bones and skin and grizzle. Unfortunately, since dogs can choke on chicken and turkey bones, I had to throw it away instead of putting it out for the neighbor dogs and other critters who enjoy our leftovers.

I put all the viable tasty pieces of chicken in my food processor ready to be chopped up into tiny pieces.

The Chicken is now chopped up into small pieces in my food processor.

I placed all the chopped up pieces of chicken in the soup pot.

Don't turn the soup pot yet until all the ingredients are in the pot.

I used 2 twenty-six ounce cans of Cream of Mushroom Soup. They are the family size cans.

I added the contents of both cans into the pot.

To give the soup that homemade soup quality, we need to thicken the soup. This is a very simple process.

Put three heaping tablespoons of Corn Starch into one of the empty soup cans.

Then pour in part of your milk mixture into the can. In this case, I used Soy Milk as that is a lot healthier than regular milk. It is also more economical as well. 

I put in enough milk to more than cover the Corn Starch. Then I stir it all together until it is well blended and there are no lumps.

This picture demonstrates that I am in the process of stirring the mixture together until there are no lumps.

Then pour the remainder of that 32-ounce container of Soy Milk into the pot.

If you are using regular milk, 1%, 2%, or whole milk works best. You will want to at least add as much milk as there is mushroom soup. In other words, fill both empty cans with your milk mixture until they are full. Then pour that amount of milk into the can. If you add any more milk, the soup might be overly thin. If you add less milk, it might be overly thick.

Now that all the ingredients have been added, turn the stove on to high heat. Stir the soup until it reaches a boil. Then turn down the heat to simmer. Stir for a while longer. Then serve.

My husband greatly enjoyed this soup and relished the leftover soup as well.

This recipe is a great way to use up your leftover chicken or turkey scraps.

By the way, you could buy mushrooms and chop them up into small pieces and add this to the recipe as well. That would make the soup even healthier to eat.