Creamy Chicken Mushroom Soup Recipes

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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

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.

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

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

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).

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.

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

This creamy chicken mushroom soup is made with vegetables, mushrooms, chicken stock, and seasonings. Cream is added to the soup just before it's done.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Entree     Lunch     Soup

Time 42m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 pound chicken breasts (boneless, diced)
1/2 cup carrot (diced)
1 large rib celery (diced)
12 to 16 ounces mushrooms (sliced; a combination of fresh mushroom varieties, if desired)
1 clove garlic (minced)
4 green onions (sliced)
2 tablespoons all-purpose flour
4 cups chicken broth (preferably unsalted or low sodium)
1/2 teaspoon thyme (dried leaf)
1/2 teaspoon salt (kosher; to taste)
black pepper (to taste)
3/4 cup​ ​ heavy cream

Steps:

  • Place a large saucepan over medium-low heat; add the butter and olive oil.
  • When the butter and oil are hot, 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. Add the garlic and green onions and cook for 2 minutes longer.
  • Stir in the flour until it is incorporated and continue cooking, stirring, for 2 minutes. Add chicken broth and thyme. Bring to a simmer while stirring.
  • Cover the pan and reduce the heat to low; cook for about 10 to 16 minutes, or until the vegetables are tender.
  • Add salt and pepper to taste; stir in cream and heat through.

Nutrition Facts : Calories 469 kcal, Carbohydrate 24 g, Cholesterol 107 mg, Fiber 4 g, Protein 28 g, SaturatedFat 13 g, Sodium 1144 mg, Fat 30 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 14 g

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