Creamy Chicken Mushroom 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

CREAM OF MUSHROOM CHICKEN

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Provided by VENECIA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 8



Cream of Mushroom Chicken image

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!

Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g

2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained

CREAMY CHICKEN MUSHROOM SOUP

I found this recipe on About.com but made several changes. My husband and I enjoyed this soup and it was really quick and easy!

Provided by Mommyxtwo

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14



Creamy Chicken Mushroom Soup image

Steps:

  • In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, potatoes, shallots and garlic; 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 15 to 20 minutes, until vegetables are tender. Add salt and pepper to taste; stir in half and half and heat through.

Nutrition Facts : Calories 504, Fat 28.5, SaturatedFat 12, Cholesterol 110.3, Sodium 1210.5, Carbohydrate 27.8, Fiber 4.5, Sugar 3, Protein 35.2

2 tablespoons butter
1 tablespoon olive oil
1 lb boneless chicken breast, diced
1/2 cup diced carrot
2 cups of finely diced potatoes
8 ounces sliced mushrooms
1 garlic clove, minced
2 shallots, diced
2 tablespoons flour
4 cups chicken broth
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 cup half-and-half

CREAMY CHICKEN SOUP WITH FENNEL AND MUSHROOMS

This is a family favorite, even the kids will love it! Very hearty and rich, perfect to stand on its own for lunch, great when served with crusty bread and olive oil for dipping. Always turns out great. We love it paired with oaky Chardonnay or Pinot Noir.

Provided by christyH

Categories     Chicken Soup

Time 45m

Yield 4

Number Of Ingredients 14



Creamy Chicken Soup with Fennel and Mushrooms image

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.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 16.1 g, Cholesterol 80.4 mg, Fat 16.6 g, Fiber 3.8 g, Protein 19.8 g, SaturatedFat 7.6 g, Sodium 746 mg, Sugar 5.9 g

1 tablespoon avocado oil
1 tablespoon butter
2 (5 ounce) skinless, boneless chicken breast halves
⅓ cup sweet vermouth
1 bulb fennel, cored and thinly sliced crosswise
3 tablespoons chopped fresh parsley
1 medium lemon, juiced
½ teaspoon ground black pepper
2 cups chicken bone broth
1 ½ cups baby bella mushrooms, sliced
1 cup buttermilk
⅓ cup heavy cream
1 pinch red pepper flakes, or more to taste
Himalayan salt and ground black pepper to taste

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