Chicken Pear Pecan Sandwich with Three Mushroom Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 1 sandwich, 8 cups soup
For the Sandwich
  • 2 slices Dempster's Gluten Zero Whole Grain Bread
  • 1 tsp light mayo
  • 1 tsp pecans, chopped
  • ¼ cup pear, thinly sliced
  • 2 oz pre-cooked chicken breast
  • ½ slice light havarti cheese
  • 2 slices tomato
  • 1 piece butter lettuce
For the Soup
  • 2 cups portobello mushroom, chopped
  • 2 cups white mushrooms, chopped
  • 1 cup shittake mushrooms, chopped
  • 4 slices bacon, chopped (I used PC Free From Bacon)
  • 3 cloves garlic, chopped
  • 2 cups leeks, rinsed and chopped
  • 4 cups (1 carton), 33% less sodium beef broth
  • ½ tsp pepper
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 cup unsweetened almond milk (or milk of choice, or omit)
  1. For the sandwich, toast the bread (if desired). Once toasted, spread on the mayo, and layer all the other ingredients.
  2. For the soup, in a large soup pot, over medium heat, add the raw chopped bacon. When it starts to render down and release some of the fat, add the mushrooms, and cook those down for a few minutes.
  3. Add the chopped leeks (make sure they have been rinsed well after they're chopped as it tends to hold a lot of dirt). Once the leeks are in, add the chopped garlic as well.
  4. Cook together the mushrooms, leeks, garlic. Add in the thyme, rosemary and pepper. Cook together until its all softened.
  5. Once the vegetables are soft, pour in all the beef broth. Cover and let it simmer for 10-12 minutes.
  6. Once simmered, remove half the soup, puree in a blender, then return back to the soup pot.
  7. Remove from heat, stir in the almond milk (if using).
Nutrition Info for Soup only
(per 1 cup)
Cals: 93 Fat: 5.5 g Sodium: 354 mg Carbs: 6.5 g Fiber: 1.2 g Sugars: 1.4 g Protein: 5.6 g

Nutrition Info for Sandwich only
(per entire sandwich)
Cals: 335 Fat: 11 g Sodium: 408 mg Carbs: 36 g Fiber: 6.7 g Sugars: 6 g Protein: 25 g
Serving size: 1 sandwich, 1 cup mushroom soup Calories: 428 Fat: 16.5 g Carbs: 42.5 g Sugar: 7.4 g Sodium: 762 mg Fiber: 8 g Protein: 30 g
Recipe by Busy But Healthy at