Chicken Mushroom Soup Recipes

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CREAMY CHICKEN & MUSHROOM SOUP



Creamy Chicken & Mushroom Soup image

This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.

Provided by Julia Levy

Categories     Healthy Chicken Breast Recipes

Time 1h5m

Number Of Ingredients 11

2 ½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
24 ounces fresh mixed mushrooms, sliced
1 ½ cups chopped yellow onion
1 cup sliced carrots
2 tablespoons minced garlic
1 ½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons all-purpose flour
3 cups whole milk
2 cups unsalted chicken broth
¾ teaspoon salt
½ cup frozen peas

Steps:

  • Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
  • Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
  • Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 23 g, Cholesterol 104.8 mg, Fat 12.9 g, Fiber 2.9 g, Protein 42.4 g, SaturatedFat 4.8 g, Sodium 498.5 mg, Sugar 11.4 g

CREAMY CHICKEN MUSHROOM SOUP



Creamy Chicken Mushroom Soup image

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

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

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

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP



Mom's Chicken Breasts With Mushroom Soup image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Provided by BarbryT

Categories     Chicken Breast

Time 1h5m

Yield 3-6 serving(s)

Number Of Ingredients 7

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

Steps:

  • Preheat oven to 350°F.
  • Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
  • In a medium bowl, combine condensed soup and half and half.
  • Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
  • Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

CREAMY CHICKEN AND MUSHROOM SOUP



Creamy Chicken and Mushroom Soup image

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

CHICKEN MUSHROOM SOUP



Chicken Mushroom Soup image

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

2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
1 clove garlic, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken broth
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
3/4 cup heavy cream

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.

CHICKEN, MUSHROOM, AND RICE SOUP



Chicken, Mushroom, and Rice Soup image

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

1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice

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

CHICKEN AND MUSHROOM SOUP



Chicken and Mushroom Soup image

This is a delicious soup made with a chicken carcase and mushrooms with chicken pieces added.

Provided by actordahling

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Boil the chicken carcase and bayleaf until you have 2lts of stock.
  • Remove carcase and bayleaf and sieve the liquid to remove andy solids.
  • In a clean soup pan, add the olive oil, chopped onion and garlic and cook for 10 mins.
  • Add the mushrooms and stir to mix. Add flour to the pan and coat everything well.
  • Add the warm stock and bring to the boil and simmer for 15 mins.
  • Remove from the heat and blend with a handblender until almost smooth. Add any leftover chicken cut into small chunks.
  • Add the cream and stir to mix it in. Season to taste and serve with crustini.

MUSHROOM SOUP SMOTHERED CHICKEN BREASTS



Mushroom Soup Smothered Chicken Breasts image

Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.

Provided by jusme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
olive oil
1 teaspoon minced garlic
1 medium red onion, chopped
2 cups mushrooms
10 ounces condensed cream of mushroom soup
1/4 cup water
salt
pepper
1 tablespoon basil
1 teaspoon cayenne pepper

Steps:

  • Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
  • In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
  • Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
  • Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
  • Cook until chicken is done--time will vary depending on size of chicken breasts.
  • Serve chicken with sauce.
  • ***Sauce is good on stuffing and mashed potatoes.

CREAM OF MUSHROOM CHICKEN



Cream of Mushroom Chicken image

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

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

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

CROCK POT CHICKEN WITH MUSHROOM SOUP



Crock Pot Chicken With Mushroom Soup image

Make and share this Crock Pot Chicken With Mushroom Soup recipe from Food.com.

Provided by toni suttie

Categories     One Dish Meal

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts
2 (15 ounce) cans mushroom soup, undilutted
1 chopped up onion
1 clove of chopped garlic
1 cup of chopped celery
1 teaspoon pepper
2 cups rice
3 cups water

Steps:

  • Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
  • Add second can of mushroom soup, place on low setting.
  • cook all day.
  • Steam 2 cups of rice in 3 cups of water.
  • Place chicken and sauce on top of rice and serve.

Nutrition Facts : Calories 688.7, Fat 18, SaturatedFat 4.7, Cholesterol 92.8, Sodium 982.8, Carbohydrate 90.7, Fiber 2.8, Sugar 2, Protein 38.7

CHICKEN-MUSHROOM SOUP



Chicken-mushroom Soup image

I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat.

Provided by Jellyqueen

Categories     Stocks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups cooked meat, chopped
1 tablespoon oil
1 medium onion, chopped
1 tablespoon chicken bouillon granule
3 cups water
1 (15 ounce) can crushed tomatoes
1 (4 ounce) can mushroom stems and pieces
1 bay leaf
1/2 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
salt and pepper
1/2 cup chopped carrot
1 cup cooked rice
4 teaspoons cornstarch (optional)
2 tablespoons water (optional)

Steps:

  • Put oil in large stockpot.
  • Add chopped onion and saute for 3-4 minutes.
  • Add chopped cooked chicken.
  • Add the next 7 ingredients and cook on medium for 20 minutes.
  • Add chopped carrots and continue cooking for 15 minutes.
  • Add rice and heat through.
  • If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
  • Bring back to a slow boil.
  • Remove bay leaf.

LOW-CARB CHICKEN AND MUSHROOM SOUP



Low-Carb Chicken and Mushroom Soup image

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

½ cup butter
1 cooked chicken breast, cubed
1 small white onion, finely chopped
3 cloves garlic, finely chopped
1 ½ pounds fresh mushrooms, sliced
3 cups chicken stock
3 tablespoons chopped fresh tarragon, divided
salt and freshly ground black pepper to taste
2 cups heavy whipping cream

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

MUSHROOM CHICKEN SOUP



Mushroom Chicken Soup image

Joan Anderson of West Covina, California, shares this creamy soup featuring leftover cooked chicken. "Tarragon really brightens the flavor," she says. "I serve it as a main dish with crusty bread. It's fabulous!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup sliced carrot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups diced cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1 cup evaporated milk

Steps:

  • In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. , Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil).

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 760mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN MUSHROOM SOUP WITH LEEKS



Chicken Mushroom Soup with Leeks image

Categories     Soup/Stew     Chicken     Mushroom     Kid-Friendly     Leek     Winter     Self     Small Plates

Number Of Ingredients 11

3 tbsp extra-virgin olive oil
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces
1 large leek, white part only, trimmed and chopped
2 cloves garlic, peeled and minced
3 sage leaves
Pinch of nutmeg
1 1/2 lb mixed fresh mushrooms, coarsely chopped
2 qt low-sodium chicken broth
2 to 3 tbsp dry sherry
1 tbsp cornstarch mixed with 2 tbsp water
Chopped parsley

Steps:

  • In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

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From healthyfitnessmeals.com


RECIPE OF FAVORITE MUSHROOM & CHICKEN SWEET CORN SOUP - MO …
2022-05-12 Ingredients and spices for making mushroom soup with chicken: 1 can of creamy sweet corn; 1 jar of mushrooms; Chicken (fried; add to choice) 2 onions (finely chopped) 2 cloves of garlic (finely chopped) 350 ml of milk; 2 teaspoons of corn flour; Salt and pepper; Steps for making mushroom and chicken soup. Chop the onion, mushrooms and minced ...
From moichido12.blogspot.com


MUSHROOM SOUP CHICKEN & RICE CASSEROLE - THE KITCHEN MAGPIE
2020-09-02 Preheat your oven to 400 °F. Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. Pour into a large buttered 9x13 or deep large lidded casserole dish. Place your chicken pieces on top of the rice.
From thekitchenmagpie.com


CHICKEN NOODLE MUSHROOM STEW : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CAMPBELL'S MUSHROOM SOUP CHICKEN AND RICE (ONE DISH) RECIPE
Directions. Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. •Recipe Note: For creamier rice, increase the water to 1 ...
From recipes.sparkpeople.com


CHICKEN THIGHS WITH CREAM OF MUSHROOM SOUP RECIPE
Directions. Preheat oven to 350. Place chicken in baking dish, Pour soup over chicken and add seasoning.s You can add water or milk to the soup, however, that is not included in the Nutritional Info. Bake for 45 mins or until desired. Makes 3 servings. Number of Servings: 2. Recipe submitted by SparkPeople user SCRAPPING247.
From recipes.sparkpeople.com


CREAMY CHICKEN AND MUSHROOM SOUP RECIPE—DELISH.COM
2016-09-26 Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper. Season generously with salt …
From delish.com


CHICKEN MUSHROOM SOUP - MOMSDISH
2022-03-02 Build the Soup Base: Add water to the pot. Next, slice the chicken into bite-sized pieces and pop them in the pot. Bring the water to a boil, then turn the heat down to medium-low and allow the chicken to simmer for 10 minutes. Add the Mushrooms: Soak the dried mushrooms in water, then add them to the soup pot. Cook for 10 minutes.
From momsdish.com


CREAMY CHICKEN MUSHROOM SOUP | CLASSIC BAKES
2022-03-20 Add garlic, cremini mushrooms, onion, red bell pepper, celery, and cook, stirring periodically, for 3-4 minutes until the mushrooms start to soften. Add the thyme and cook it for 30 seconds until fragrant. Add the chicken broth, bay leaf, and chicken thighs, and cook the soup for 15 minutes. Stir in heavy cream and smoked paprika and cook for 1 ...
From classicbakes.com


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