Mothers Cream Of Chicken Soup Recipes

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Steps:

• Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
• Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Steps:

• Make chicken stock.
• Melt butter in large heavy saucepan over medium-high heat.
• When foam subsides, add garlic; saute until fragrant, about 30 seconds.
• Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
• Add flour, stirring until well mixed.
• Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
• Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
• Remove saucepan from heat; discard bay leaves.
• Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
• Return puree to saucepan, stir to combine.
• Heat soup until hot; season with salt and pepper to taste.
• Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
• Serve immediately.

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.