Creamy Chicken And Mushroom Soup Recipe Recipe For Stuffed

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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 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.

CREAM OF MUSHROOM, CHICKEN & STUFFING



Cream of Mushroom, Chicken & Stuffing image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 5

1 box or bag stuffing
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1/2 cup milk
1 can sliced mushrooms or fresh mushrooms (your choice)

Steps:

  • Preheat oven to 350°F. Cook stuffing as directed on box. Put stuffing in small baking pan. Put chicken on top of stuffing.
  • Mix cream of mushroom soup, milk, and mushroom in separate dish. Pour soup mix on top of chicken and stuffing.
  • Bake 1 hour or until chicken is cooked all the way through.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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).

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE



Stuffed Chicken Breast with Mushroom Sauce image

"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper to taste
1 package (6 ounces) chicken stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts :

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

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY



Mushrooms And Greens Stuffed Shells Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1 cup yellow onion, minced
1 clove garlic, minced
2 cans Campbell's® Cream of Mushroom Soup
½ cup vegetable stock
1 teaspoon lemon juice, plus more to taste
½ tablespoon fresh thyme leaf, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups white mushroom, roughly chopped
2 ½ cups kale leaves
1 cup spinach, chopped
½ teaspoon kosher salt, plus more to taste
½ cup ricotta cheese
1 cup freshly shredded parmesan cheese, divided
1 package pasta shells, jumbo, cooked according to package instructions

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
  • Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
  • Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
  • Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
  • Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
  • Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams

MUSHROOM-STUFFED CHICKEN BREAST



Mushroom-Stuffed Chicken Breast image

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

Provided by Miriam Levy

Categories     Stuffed Chicken Breasts

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons ground paprika
3 tablespoons olive oil, divided
2 medium onions, chopped
6 cloves garlic, minced
1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
salt to taste
2 tablespoons dry white wine
½ teaspoon dried parsley, or to taste
ground black pepper to taste
2 tablespoons dry bread crumbs, or as needed
5 (5 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g

CHICKEN-STUFFED MUSHROOMS



Chicken-Stuffed Mushrooms image

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 11

1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
  • Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
  • Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g

CREAMY MUSHROOM CHICKEN



Creamy Mushroom Chicken image

I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1 cup milk
3/4 cup grated Parmesan cheese, divided
Minced fresh parsley
Hot cooked pasta

Steps:

  • Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

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