Chicken Mushroom Soup Recipes

Steps:

• In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
• Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
• Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
• Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

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).

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.

Steps:

• In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. , Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil).

Steps:

• Boil the chicken carcase and bayleaf until you have 2lts of stock.
• Remove carcase and bayleaf and sieve the liquid to remove andy solids.
• In a clean soup pan, add the olive oil, chopped onion and garlic and cook for 10 mins.
• Add the mushrooms and stir to mix. Add flour to the pan and coat everything well.
• Add the warm stock and bring to the boil and simmer for 15 mins.
• Remove from the heat and blend with a handblender until almost smooth. Add any leftover chicken cut into small chunks.
• Add the cream and stir to mix it in. Season to taste and serve with crustini.

Steps:

• 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.

Steps:

• Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
• Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
• Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
• Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
• Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
• Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.