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)
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
- In a medium bowl, combine condensed soup and half and half.
- Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
- Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
Nutrition Facts : Calories 273.4, FatContent 18.2, SaturatedFatContent 6.8, CholesterolContent 64.8, SodiumContent 761.8, CarbohydrateContent 8.8, FiberContent 0, SugarContent 1.5, ProteinContent 18.2
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.
Provided by Julia Levy
Categories Healthy Chicken Breast Recipes
Total Time 1 hours 5 minutes
Number Of Ingredients 11
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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