GOLDEN MUSHROOM SOUP CHICKEN RECIPE RECIPES

Name: Campbell's Golden Mushroom Soup Pork Chops
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless pork chops (not the thin sliced though); 1 (10 3/4 ounce) can campebell condensed golden mushroom soup; 1 teaspoon rosemary; 1/2 cup water

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS RECIPE - FOO…

Campbell's Golden Mushroom Soup Pork Chops Recipe - Foo… image

This is a super fast, delicious recipe. My mother made it when I was young and now I serve it to my husband. You may use boneless chicken in place of pork.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 boneless pork chops (not the thin sliced though)
1 (10 3/4 ounce) can campebell condensed golden mushroom soup
1 teaspoon rosemary
1/2 cup water

Steps:

Sprinkle salt, pepper and garlic powder on the chops.
Heat a skillet and add oil to coat.
Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
Put chops back in and cover Cook another 5 minutes on low.
Serve with mashed potatoes as the gravy is YUMMY!

Nutrition Facts : Calories 344.6, FatContent 15.6, SaturatedFatContent 5.6, CholesterolContent 129, SodiumContent 744.1, CarbohydrateContent 6.3, FiberContent 0.1, SugarContent 1.9, ProteinContent 42

CREAMY CHICKEN AND MUSHROOM SOUP RECIPE—DELISH.COM

Creamy Chicken and Mushroom Soup Recipe—Delish.com image

If you aren't making creamy soups when the weather cools down, you're missing the point of autumn.

Provided by DELISH.COM

Categories low-cost 30-minute meals easy chicken spring soup

Total Time 20 minutes

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

3 tbsp. butter
3 cloves garlic, minced
8 oz. baby bella mushrooms, sliced
1 yellow onion, chopped
3 large carrots, sliced into 1/4" rounds
2 stalks celery, chopped
1 tbsp. fresh thyme leaves
1/4 c. all-purpose flour
4 c. low-sodium chicken broth
1 c. milk
1 c. basmati or jasmine rice
2 boneless skinless chicken breasts

Steps:

In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper. Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.Adjust seasoning and serve.

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