An 8 oz tray of mushrooms was staring at me from the fridge shelf, practically begging to become something delicious. I gazed at those precious white-capped mushrooms and said, "Today, you will become... just give me a minute to figure out what!"
And then—blank.
Nothing came to mind. I was stymied, perplexed even. Me? Unable to think of a recipe?
When inspiration didn't strike immediately, I turned to my old friend, the internet, hoping for a spark of creativity. But let me tell you, if I’d been on a dating site, there would’ve been a lot of swiping left. Recipes were either too fussy, required ingredients I didn’t have, or just weren’t what I was craving.
That’s when I decided to wing it. I headed to the kitchen, determined to let inspiration come as I worked.
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The Challenge: No Onion? No Problem.
I started by reaching for an onion—because almost every good dish starts with one—but to my horror, the onion bin was empty. Gasp! How had I let this happen? My trusty sidekick was nowhere to be found.
Undeterred, I decided to improvise. Here’s what I came up with:
Chicken and Cream of Mushroom Soup Recipe
This hearty recipe is simple, satisfying, and the ultimate comfort food. Combining tender chicken, earthy mushrooms, and creamy mushroom soup, it’s a go-to dinner idea when you’re short on time or ingredients.
Ingredients:
- 3 chicken thighs, cubed
- 4 celery hearts, sliced
- 1 tablespoon dried chopped onion (from the spice rack—yes, I improvised!)
- 1 large green bell pepper, chopped
- 1 8 oz tray white mushrooms, washed and sliced
- 1 can cream of mushroom soup (I used gluten-free {this is the best price I have found, and it's Campbell's!}, but regular works too)
Instructions:
- Heat a skillet over medium heat and add the chicken thighs, sliced celery, and chopped onion. Cook until the chicken is fully done.
- Remove the chicken from the skillet, cube it if needed, and set it aside.
- Add the mushrooms to the skillet. Cook them down until they’re soft and aromatic.
- Return the chicken to the skillet and stir in the cream of mushroom soup. The chicken and cream of mushroom soup combine to create a thick, savory base for the dish.
- Simmer the mixture gently, allowing the soup to thicken and the flavors to meld.
- Serve your chicken and cream of mushroom soup hot, perhaps with your favorite crackers or crusty bread on the side.
I’ll be honest—mushroom soup isn’t something I use often. It’s rich and can be a bit of a specialty item, especially the gluten-free variety. But I will tell you this: my husband loved this chicken and cream of mushroom soup. He added a handful of oyster crackers and declared it a winner, even asking when I’d make it again!
As for me, I was pleasantly surprised by how everything came together. With a few gluten-free crackers on the side, I thought it made for a pretty satisfying dinner—especially for a meal that started without a clear plan.
So, What Can You Do with Mushrooms?
Hopefully, this little kitchen adventure inspires you to get creative with ingredients you have on hand. If you ever wonder, What can I do with mushrooms? you now have an easy answer: chicken and cream of mushroom soup!
Have you tried making a recipe like this before? Or maybe you’ve experimented with other mushroom-based dishes? Share your ideas in the comments—I’d love to hear about your kitchen creations!
