Low Fat Chicken And Mushroom Soup Recipes

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

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).

LOW-CARB CHICKEN AND MUSHROOM SOUP

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.

CREAMY CHICKEN AND MUSHROOM SOUP

Steps:

• Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
• Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
• Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
• Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
• Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
• Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

LOW FAT CHICKEN AND MUSHROOM SOUP

Steps:

• Put the chicken and vegetables into a saucepan and cover with water.
• Stir in the fresh and ground ginger and bring to the boil.
• Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.
• Add the noodles and cook for a further 5 minutes.
• Whisk the egg whites until frothy.
• Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

CHICKEN MUSHROOM SOUP

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.