CREAM OF CHICKEN BREASTS
This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.
Provided by Pat Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish and season to taste.
- Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 9.1 g, Cholesterol 80.6 mg, Fat 7.4 g, Protein 31.6 g, SaturatedFat 2.6 g, Sodium 607.1 mg, Sugar 3.9 g
CREAM OF CHICKEN SOUP
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
Provided by Luby Luby Luby
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
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, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
CREAM OF CHICKEN SOUP
Smooth, delicious cream of chicken soup
Provided by lyndsaymac
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour.
- Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
- Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly.
- Season with salt and pepper. Sprinkle with parsley. Serve.
CREAM OF CHICKEN SOUP
This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
- Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
- If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 21.1 g, Cholesterol 72 mg, Fat 14.6 g, Fiber 0.2 g, Protein 27.5 g, SaturatedFat 4.7 g, Sodium 426.7 mg, Sugar 17.8 g
CREAM OF CHICKEN SOUP
Steps:
- Heat the oil in a 3-quart saucepan set over medium-high heat. Add the onion and cook until translucent and soft, about 8 minutes. Gradually stir in the flour, then slowly add the milk and cream, stirring to break up any clumps of flour. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken, sugar, thyme, garlic powder, salt, and pepper. Mix well and simmer for 10 minutes.
- This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.
CREAM OF CHICKEN RECIPE
Steps:
- Combine flour and pepper in pie plate. Add chicken, 1 breast at a time; turn to evenly coat both sides of each breast with flour mixture. Gently shake off excess flour mixture.
- Melt butter in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done. Transfer chicken to platter, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms and shallots to drippings in skillet; cook 3 to 5 min. or until shallots are crisp-tender, stirring frequently. Remove vegetable mixture from skillet with slotted spoon.
- Add broth to skillet. Bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Return vegetable mixture to skillet; stir. Simmer on medium-low heat 3 min., stirring frequently. Whisk in sour cream; cook and stir 2 min. or until heated through. (Do not let sauce come to boil.)
- Spoon sour cream mixture over chicken.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.676 g, Sugar 0 g, Protein 25 g
OLD-FASHIONED CREAMED CHICKEN
Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
- Whisk in the broth, half-and-half, and sherry.
- Bring to a boil, whisking frequently.
- Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
- Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
- Serve garnished with parsley or scallions.
- Serve over egg noodles, toast, or waffles.
CREAM OF CHICKEN CASSEROLE
Make and share this Cream of Chicken Casserole recipe from Food.com.
Provided by Jodi Consoli
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole).
- Put in casserole dish and set aside.
- Mix soup, mayonnaise, and cheese together.
- Pour over chicken.
- Bake at 350°F for 20 to 30 minutes (until hot).
- Sprinkle with lemon juice during last 5 minutes of baking.
Nutrition Facts : Calories 341, Fat 17.5, SaturatedFat 4.1, Cholesterol 87.7, Sodium 880.3, Carbohydrate 13.4, Sugar 2.5, Protein 31.8
CREAM OF CELERY CHICKEN
Steps:
- Cut chicken into 1 inch cubes, season, and brown in olive oil on medium heat just till all sides are browned.
- Put chicken into 13 x 9 baking pan, add soup following directions on can. Cover with tinfoil and bake at 350 for 30 minutes.
- While chicken is cooking start rice. Bring 3 cups water to boil add rice and cover. Turn to low and let simmer for 20-25 minutes, depending on altitude. When chicken done serve over rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM OF ROAST CHICKEN SOUP
I had leftover roast chicken from dinner a few nights ago and wanted to try making soup. I've never made cream of chicken soup before, so I tried it for the first time and it's really easy to make. I threw what I had in the fridge into the soup and it made a really tasty dinner! Best served with a fresh crusty roll and a salad for a light dinner.
Provided by SuzieQutie
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.
- Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.
- Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
- Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
- Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half. Once thickened, add some stock to the milk mixture. Add to soup.
- You are ready to serve :D.
Nutrition Facts : Calories 90.2, Fat 6.3, SaturatedFat 2.1, Cholesterol 7.5, Sodium 78.5, Carbohydrate 7.5, Fiber 1.3, Sugar 2.2, Protein 1.7
CREAM OF CHICKEN BAKE
I made this on the fly for dinner this week. I used what I had in the kitchen...and it was easy and delicious. This can be served with orzo, pasta, mashed potatoes, rice, or even couscous (to give you some ideas). We served it with cream cheese mashed potatoes the first night...and since we had lots of leftovers, served it mixed with rigatoni pasta and an extra can of 98% fat free condensed cream of chicken soup and 1/4 cup water.
Provided by abbydabby
Categories Chicken Breast
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
- Spray the bottom and sides of a casserole dish with cooking spray.
- Pour 1/2 soup mixture on bottom of caaserole dish.
- Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
- Pour remaining soup mixture over chicken breasts.
- Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
- Bake at 350 degrees for 90 minutes.
- Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 320.8, Fat 10.1, SaturatedFat 3.9, Cholesterol 156.5, Sodium 550.2, Carbohydrate 5.6, Fiber 1.2, Sugar 3.1, Protein 49.1
CREAMY CHICKEN SOUP
There's something restorative and satisfying about a homemade chicken soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
- Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.
Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
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