Creamy Chicken And Mushroom Soup Recipes

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:

• Place chicken carcass in large stockpot; cover with water. Add scallions, bouillon cubes, seasoning packet (or alternative), salt and pepper. Bring to a boil. Reduce heat, cover and simmer 2 hours. Remove from heat and allow to cool. Strain and keep broth, reserving chicken carcass and any meat that has separated from carcass but discarding other solids. Remove any remaining meat from carcass and discard carcass. Put liquid from soup and chicken meat back into stockpot over low heat.
• Meanwhile, reconstitute mushrooms as directed on package. Discard mushroom water or save for another recipe. Wash mushrooms and pat dry. Place mushrooms in food processor and process until they are finely diced. Melt butter over medium-high heat in medium saucepan; add garlic and mushrooms and saute until mushrooms and garlic are browned (about 8 minutes). Turn heat down to medium. Add kale and stir, cooking until kale wilts, about 5 minutes. Add cream or half and half, thyme, nutmeg and paprika, adjusting amounts if desired. Remove 2 cups of chicken stock from stockpot; place in saucepan with mushroom mixture. Simmer over medium heat for about 10 minutes.
• In a separate pan, fry turkey burgers or ground turkey (shaped into small balls) until brown. Drain fat; chop turkey burgers (if using) into chunks of about 1"x1". Add to stockpot. Add mushroom mixture to stockpot. Stir and simmer over medium-low heat for about 15 minutes.
• Add rice to stockpot. Adjust liquid volume in stockpot with water, if necessary. Cover stockpot and let simmer until rice is cooked. Serve with crusty bread. Yum!

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Steps:

• Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
• Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
• When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

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:

• In a large skillet, brown chicken in batches in 2 tablespoons butter. Transfer to two ungreased 8-in. square baking dishes. Cover and bake at 350° for 20-25 minutes or until a thermometer reaches 170°. , Meanwhile, in the same skillet, saute mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. , Drain chicken; top with soup mixture. Serve one casserole immediately with rice or noodles. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.