Creamy Chicken Mushroom Potato Soup Recipes

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CREAMY CHICKEN MUSHROOM SOUP

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

Provided by Candace Michelle

Categories     Chicken

Time 35m

Yield 2 3/4 quarts, 12 serving(s)

Number Of Ingredients 17



Creamy Chicken Mushroom Soup image

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.

Nutrition Facts : Calories 206.3, Fat 13.5, SaturatedFat 7.5, Cholesterol 54.4, Sodium 529.7, Carbohydrate 8.6, Fiber 0.6, Sugar 1.1, Protein 12.6

1/2 lb mushroom, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 cup butter
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1 pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half
2 1/2 cups cubed cooked chicken
1 tablespoon minced parsley
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

CHICKEN MUSHROOM SOUP

Great and easy recipe by Diana Rattray. make a professional tasty soup at home.

Provided by ahmedtiko

Time 25m

Yield Serves 4

Number Of Ingredients 14



Chicken Mushroom Soup image

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.

2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
1 clove garlic, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken broth
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
3/4 cup heavy cream

MUSHROOM POTATO SOUP

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 12



Mushroom Potato Soup image

Steps:

  • In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

CREAMY CHICKEN SOUP

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

Provided by breezermom

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14



Creamy Chicken Soup image

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.

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

CREAMY CHICKEN POTATO SOUP

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Creamy Chicken Potato Soup image

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

CHICKEN W/CREAM OF MUSHROOM & POTATOES

Make and share this chicken w/cream of mushroom & potatoes recipe from Food.com.

Provided by jennifer mcguigan

Categories     Broil/Grill

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4



chicken w/cream of mushroom & potatoes image

Steps:

  • cut up potatoes into medium size pieces.
  • in bowl combine 2 cups of water with 2 cans of the soup.
  • mix.
  • place potatoes in baking dish.
  • pour mushroom soup mixed with water on top of potatoes.
  • place chicken on top of potatoes after the soup.
  • broil for about 40 minutes or until potatoes are soft.
  • (chicken should be done at same time)* you can also cook the potatoes first, when they seem half way done, then add the chicken to cook and soup.
  • Your chicken will be more juicy, and not so well done.
  • I cook it all the same time, I like my chicken dry.

4 chicken breasts
2 cans fat-free cream of mushroom soup
5 potatoes
2 cups water

CREAMY POTATO-MUSHROOM SOUP

This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

Provided by heather in Ont

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10



Creamy Potato-Mushroom Soup image

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp.
  • Remove bacon from pan; crumble and set aside.
  • Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  • Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
  • Place potato mixture in a food processor or blender, and process until smooth.
  • Return the potato mixture to the pan.
  • Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
  • Ladle soup in to bowls and top with crumbled bacon.

Nutrition Facts : Calories 279.1, Fat 7.1, SaturatedFat 3.6, Cholesterol 19.8, Sodium 724.3, Carbohydrate 42, Fiber 3, Sugar 3.6, Protein 11.9

2 slices bacon
4 cups chopped cremini mushrooms
1/2 cup chopped shallot
1 -2 garlic clove, minced (adjust to your taste)
3 1/2 cups yukon gold potatoes or 3 1/2 cups baking potatoes, cubed
14 ounces chicken broth (fat free low sodium)
2 cups milk (1% low fat)
2 tablespoons cream sherry
1/2 teaspoon salt
1/4 teaspoon black pepper

CREAMY CHICKEN POTATO SOUP

This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 27m

Yield 6 serving(s)

Number Of Ingredients 12



Creamy Chicken Potato Soup image

Steps:

  • In a large saucepan, saute onion in butter until tender.
  • Stir in broth and potatoes.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the chicken, salt and pepper.
  • Combine flour and fat free milk until smooth; stir into saucepan.
  • Add evaporated milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Sprinkle with parsley and chives.

1 medium onion, chopped
2 tablespoons butter or 1/2 cup margarine
3 cups reduced-sodium chicken broth
1 lb potato, cut into 1/2-inch cubes (2 medium)
1 1/2 cups diced cooked chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup nonfat milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

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