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Chicken Mushroom Soup

Written By Andira on Monday, August 22, 2011 | 3:40 AM


Chicken Mushroom Soup
Ingredients
  • 12-16 oz Mushrooms (sliced)

  • 4 cups of Chicken broth

  • 2 tbsp Butter

  • 1 tbsp Olive oil

  • ½ cup Carrot (diced)

  • 1 large rib Celery (diced)

  • 1 lb Chicken breast (boneless and diced)

  • 2 tbsp Flour

  • 4 green Onions

  • 1 clove of Garlic (minced)

  • ½ tsp Salt (to taste)

  • ½ tsp Thyme (dried)

  • ¾ cup of heavy Cream

  • Fresh Black Pepper (ground)

Method  
  • Heat the butter and olive oil together over a medium-low heat in a large saucepan.

  • Add the diced chicken, carrot and celery and cook while stirring continuously until the chicken is almost cooked.

  • Stir in the mushrooms and continue cooking till the mushrooms get tender. Add flour and mix until blended well and then add the chicken broth and thyme.

  • Bring the gas to a simmer, cover the pan and cook for 10-16 minutes until the vegetables get tender.

  • Add salt and pepper to taste and stir in the cream and heat thoroughly before serving.

Mushroom Chicken And Wild Rice Soup
Ingredients
  • 6-8 oz Chicken breast (boneless and skinless)

  • 8 oz Portabella Mushroom caps (chopped)

  • 1 medium Onion

  • 4 oz Shiitake Mushrooms (chopped)

  • 4 oz Moonlight Mushrooms (chopped)

  • 1 ¼ cup of Milk

  • Salt and Pepper (to taste)

  • 2 tbsp Flour

  • ¼ tsp Poultry seasoning

  • 3 cups of low Sodium Chicken stock

  • 2 cups Wild Rice (cooked)

Method
  • Heat the oil in a medium skillet and cook the chicken with a dash of salt and pepper.

  • Also the cook rice separately as per the instructions on the package.

  • Melt the butter and sauté the onions over medium heat in a 3-4 qt pot. Add in the mushrooms after the onions get soft and continue cooking until the mushrooms get tender.

  • Now stir in the flour and cook for 2-3 minutes. Remove from heat and allow to cool for 4 minutes.

  • Once cool, slowly add in the stock of milk and then return to heat and add in the poultry seasoning and cooked chicken.

  • Place ¼ cup of prepared rice in each soup bowl to be served and pour the soup mixture over the rice and enjoy.

Chicken Breast In Sour Cream And Mushroom Soup
Ingredients
  • 1 can of Mushroom Soup

  • 6-8 Chicken Breasts (boned)

  • 8 oz carton Sour Cream

  • 6-8 strips Bacon (half cooked)

  • 1 jar of Armour Dried Beef

  • Salt and Pepper (to taste)

  • Paprika (as per requirement)

  • Sliced Almonds (as per requirement)

Method
  • Wrap a chicken breast in a strip of bacon and place it on a piece of dried beef and put it in casserole baking dish. Don’t forget to sprinkle paprika first on the chicken.

  • Mix the mushroom soup with sour cream and pour it on top of the chicken. Sprinkle almonds over the casserole and then cover with foil and bake at 300 degrees F for 2 hours.

  • Remove the cover and cook for 30 minutes longer or bake at 325 degrees F for 1 ½ hours.

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