RECIPES WITH CHICKEN AND CREAM OF CHICKEN SOUP RECIPES

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CREAM OF CHICKEN SOUP RECIPE - FOOD.COM



Cream of Chicken Soup Recipe - Food.com image

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

Steps:

  • Melt butter in large heavy saucepan.
  • Add onion, celery and garlic and saute until soft.
  • Add flour mixing well.
  • Cook for 3-4 minutes.
  • Add milk, cream and broth mixing well.
  • Cook and stir until mixture thickens and comes to a boil.
  • Reduce heat and stir in chicken and remaining seasonings.
  • Adjust seasonings to taste.
  • Cook over low heat 2-3 minutes.

Nutrition Facts : Calories 363.4, FatContent 27.7, SaturatedFatContent 16.2, CholesterolContent 96.1, SodiumContent 1061.8, CarbohydrateContent 12.8, FiberContent 0.7, SugarContent 1.2, ProteinContent 15.8

CREAMY CHICKEN SOUP RECIPE - FOOD.COM



Creamy Chicken Soup Recipe - Food.com image

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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon margarine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
1 quart chicken stock, I recommend Basic Chicken Stock
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 large yellow onion, finely chopped
1/2 cup long-grain white rice
2 tablespoons parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 pinch ground nutmeg

Steps:

  • In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
  • Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
  • Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

Nutrition Facts : Calories 481.2, FatContent 19.3, SaturatedFatContent 6.9, CholesterolContent 102.2, SodiumContent 719.3, CarbohydrateContent 40.4, FiberContent 2.2, SugarContent 7.3, ProteinContent 34.5

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