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
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
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
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.
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
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 :
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
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.
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
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
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
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.
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
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
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
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.
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