CREAMY CHICKEN MUSHROOM SOUP RECIPES

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CREAMY CHICKEN MUSHROOM SOUP RECIPE - FOOD.COM



Creamy Chicken Mushroom Soup Recipe - Food.com image

Make and share this Creamy Chicken Mushroom Soup recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 3/4 quarts, 12 serving(s)

Number Of Ingredients 17

1/2 lb mushroom, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 cup butter
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1 pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half
2 1/2 cups cubed cooked chicken
1 tablespoon minced parsley
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

Steps:

  • In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
  • Stir in flour until blended. Add broth and seasonings, mix well.
  • Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
  • Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

Nutrition Facts : Calories 206.3, FatContent 13.5, SaturatedFatContent 7.5, CholesterolContent 54.4, SodiumContent 529.7, CarbohydrateContent 8.6, FiberContent 0.6, SugarContent 1.1, ProteinContent 12.6

CREAMY CHICKEN & MUSHROOM SOUP RECIPE | EATINGWELL



Creamy Chicken & Mushroom Soup Recipe | EatingWell image

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.

Provided by Julia Levy

Categories     Healthy Chicken Breast Recipes

Total Time 1 hours 5 minutes

Number Of Ingredients 11

2?½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
24 ounces fresh mixed mushrooms, sliced
1?½ cups chopped yellow onion
1 cup sliced carrots
2 tablespoons minced garlic
1?½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons all-purpose flour
3 cups whole milk
2 cups unsalted chicken broth
¾ teaspoon salt
½ cup frozen peas

Steps:

  • Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
  • Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
  • 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.

Nutrition Facts : Calories 376.6 calories, CarbohydrateContent 23 g, CholesterolContent 104.8 mg, FatContent 12.9 g, FiberContent 2.9 g, ProteinContent 42.4 g, SaturatedFatContent 4.8 g, SodiumContent 498.5 mg, SugarContent 11.4 g

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