CHICKEN MUSHROOM SOUP RECIPE RECIPES

MUSHROOM SOUP SMOTHERED CHICKEN BREASTS RECIPE - FOOD.COM

Mushroom Soup Smothered Chicken Breasts Recipe - Food.com image

Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
olive oil
1 teaspoon minced garlic
1 medium red onion, chopped
2 cups mushrooms
10 ounces condensed cream of mushroom soup
1/4 cup water
salt
pepper
1 tablespoon basil
1 teaspoon cayenne pepper

Steps:

Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
Cook until chicken is done--time will vary depending on size of chicken breasts.
Serve chicken with sauce.
***Sauce is good on stuffing and mashed potatoes.

Nutrition Facts : Calories 330.9, FatContent 17.8, SaturatedFatContent 4.9, CholesterolContent 92.8, SodiumContent 591.9, CarbohydrateContent 9, FiberContent 1, SugarContent 3, ProteinContent 32.9

HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES

Homemade Chicken Soup Recipe | Allrecipes image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

Steps:

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 4.2 g, CholesterolContent 36.9 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 13.1 g, SaturatedFatContent 2.4 g, SodiumContent 67.6 mg, SugarContent 2 g

More about "chicken mushroom soup recipe recipes"

CREAMY CHICKEN & MUSHROOM SOUP RECIPE | EATINGWELL

This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.
From eatingwell.com
Reviews 5
Total Time 1 hours 5 minutes
Category Healthy Chicken Breast Recipes
Calories 376.6 calories per serving

Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

See details

JEWISH CHICKEN SOUP RECIPE | ALLRECIPES

This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
From allrecipes.com
Reviews 4.6
Total Time 4 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes
Calories 525.2 calories per serving

While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

See details

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP RECIPE - FOOD.COM

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 273.4 per serving

Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

See details

CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

See details

DILL CHICKEN SOUP RECIPE: HOW TO MAKE IT

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 198 calories per serving

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

See details

HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES

This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

See details

MUSHROOM SOUP RECIPE | BBC GOOD FOOD

Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Starter, Supper
Calories 309 calories per serving

Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

See details

CHICKEN, SPINACH, AND MUSHROOM LASAGNA RECIPE | MYRECIPES

Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 286 calories per serving

How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes.

See details

CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER ...

I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving

1. Brush the mushrooms clean, then finely slice.
2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
4. Spoon out 4 tablespoons of mushrooms, and keep for later.
5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
7. Pour in the cream, bring just back to the boil, then turn off the heat.
8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.

See details

CAMPBELL'S MUSHROOM SOUP CHICKEN AND RICE (ONE DISH) RECIPE

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. RECIPE TIPS •Recipe Note: For creamier rice, increase the water to 1 ...
From recipes.sparkpeople.com

See details

CHICKEN THIGHS WITH CREAM OF MUSHROOM SOUP RECIPE ...

Place chicken in baking dish, Pour soup over chicken and add seasoning.s You can add water or milk to the soup, however, that is not included in the Nutritional Info. Bake for 45 mins or until desired. Makes 3 servings. Number of Servings: 2 Recipe submitted by SparkPeople user SCRAPPING247.
From recipes.sparkpeople.com

See details

QUICK MUSHROOM CHICKEN BAKE - CAMPBELL SOUP COMPANY

2019-03-28 · It doesn't take any longer- this creamy chicken cooks in just 30 minutes! The condensed cream of mushroom soup and Parmesan cheese bake into a delicious sauce on top, making Quick Mushroom Chicken Bake one of the best ways to prepare chicken! Ingredients. cost per recipe: $8.65
From campbells.com

See details

LITERALLY THE BEST CHICKEN NOODLE SOUP | THE RECIPE CRITIC

2019-12-01 · Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and celery, wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and cooked to perfection.A warm and comforting soup this winter! Warm up to this savory soup this winter time. If you love soup here are your classic soup recipes to try Tomato Basil Soup, The Best Broccoli Cheese Soup ...
From therecipecritic.com

See details

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF | THE RECIPE ...

2016-09-15 · Place the chicken in the bottom of a lightly greased [url:1]slow cooker[/url]. Add the mushrooms. In a [url:2]medium sized bowl[/url] add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
From therecipecritic.com

See details

CREAM OF CHICKEN SOUP {SUBSTITUTE RECIPE} - FAVORITE ...

2020-03-27 · Keep in mind that this recipe is condensed, so if the recipe calls for a cream of chicken, mushroom, or celery soup continue to add water or chicken stock to reconstitute it. Use 1 1/3 cups of this condensed cream of chicken soup to replace a standard 10 oz can.
From favfamilyrecipes.com

See details

KING RANCH CHICKEN SOUP RECIPE | MYRECIPES

Recipes; King Ranch Chicken Soup; King Ranch Chicken Soup. Rating: 4 stars. 6 Ratings . 5 star values: 4 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1 Read Reviews Add Review 6 Ratings 6 Reviews This restaurant-style Tex-Mex dish is both rich and a cinch to prepare. Recipe by Southern Living November 2015 Save Pin Print More. Facebook Tweet Email Send Text Message ...
From myrecipes.com

See details

CREAM OF CHICKEN & MUSHROOM SOUP - CAMPBELL SOUP COMPANY

Customize and create recipes with Campbell’s 25% Less Sodium Cream of Mushroom Soup, which starts with fresh cream, mushrooms, and garlic for a smooth flavor that instantly adds creamy comfort to your favorite dishes. Try Campbell’s 25% Less Sodium Cream of Mushroom Soup as substitute for a roux or béchamel sauce or use it as a start to recipes like chicken curry or garlic parmesan ...
From campbells.com

See details