LOW-CARB CHICKEN AND MUSHROOM SOUP
Delicious restaurant quality soup for those on the ketogenic/low carb diet.
Provided by KS Cowgirl
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
- Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g
CREAMY CHICKEN AND CARROTS
Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN WITH MUSHROOMS AND CARROTS
Serve chicken with mushrooms and carrots - a skillet main course that's ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove bacon to paper towel to drain.
- Add chicken to bacon drippings in skillet; sprinkle with pepper. Cook over medium heat 4 to 5 minutes, turning once, until well browned. Add carrots and 1/4 cup of the broth. Cover; cook 7 to 9 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, to remaining chicken broth, add wine, cornstarch, thyme and salt; mix well. Add broth mixture and mushrooms to skillet. Cook 3 to 5 minutes, stirring once or twice, until bubbly. Cover; cook about 3 minutes longer or until mushrooms are tender. Sprinkle with bacon.
Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g
MUSHROOM AND CARROT CHICKEN SOUP
Try this 3 mushroom combo and you won't be disspointed. This is from the Foodcourt column of the Weekend magazine(Jan 2nd'04 issue) by Anjali Vellody. Please note: You can substitute the mushrooms for 1/2 cup steamed and shredded chicken, 1/2 cup finely chopped red capsicum, 1/4 cup chopped celery. Eliminate the butter, eggs and carrots. Add 4 tbsps. grated Parmesan cheese just before serving.
Provided by Charishma_Ramchanda
Categories Stocks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
- Drain and squeeze out the remaining water.
- Chop wild mushrooms and keep aside.
- Heat a non-stick pan on medium flame.
- Add butter and saute mushrooms in it until well browned.
- Bring chicken stock to a boil.
- Add mushrooms and carrot juliennes to it.
- Cook for 4 minutes.
- Beat eggs, one at a time, in another bowl.
- Add the beaten eggs to the stock mixture.
- The eggs will cook in the hot stock.
- Serve immediately.
Nutrition Facts : Calories 153.7, Fat 8.3, SaturatedFat 3.4, Cholesterol 120.6, Sodium 404.4, Carbohydrate 9.7, Fiber 0.3, Sugar 4.5, Protein 9.6
CHICKEN, MUSHROOM, AND RICE SOUP
They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.
Provided by Chef John
Time 3h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
- Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
- Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
- Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
- Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
- Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g
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