ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
Provided by Alida Ryder
Categories Soup
Time 25m
Number Of Ingredients 11
Steps:
- Heat a splash of olive oil or a knob of butter in a large pot.
- Cook the onion and celery until soft and translucent.
- Add the mushrooms and cook until golden brown.
- Add the thyme and garlic and cook until fragrant.
- Pour in the stock and cream then bring to a simmer.
- Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
- Season with salt and pepper and add lemon juice to taste.
- Serve the soup with bread of your choice.
Nutrition Facts : Calories 358 kcal, Carbohydrate 14 g, Protein 51 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1515 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ROASTED MUSHROOM LEEK AND CHICKEN SOUP
This soup is simplicity at it's finest and if you use home-made chicken broth...so delicious. The contents for the soup are roasted together on the same baking sheet and everything gets chopped and added to the broth already made broth.
Number Of Ingredients 11
Steps:
- Remove the bottom and the green tops from the leeks and then cut in half lengthways. Wash very well making sure to lift the separate layers to remove all the dirt.
- Now place the chicken, leeks, mushrooms, and garlic in groups on a large baking sheet.
- Drizzle with some oil, sprinkle with coriander, salt and pepper and then bake in a preheated 350° F oven until the chicken is cooked all the way through. You can use boneless thighs if you prefer, but bone-in will be more flavourful.
- Remove from the oven and let cool a little. Once you can safely handle the ingredients, shred the chicken (discard the bone), chop the leek and then add everything to a large pot with the broth, soy, lemon juice and basil.
- Bring to a simmer and you will be ready to serve this delicious and simple broth soup.
MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
CHICKEN, MUSHROOM & LEEK SOUP
This comforting bowl of soup is packed with chunks of chicken, bacon, mushrooms and leeks all cooked in a creamy soup base that you would never guess is dairy free! This soup takes just 30 minutes to make and is perfect for an easy winter meal.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Keto Paleo Specific Carbohydrate Diet Legal Whole30
Time 30m
Number Of Ingredients 14
Steps:
- Place the cauliflower florets in a large pot with enough chicken stock to cover the florets (approximately 1 1/2 cups but you may need up to 2 cups). Leave the cauliflower to cook on medium high heat for approximately 8 minutes until the florets are tender and easily pierced with a fork.
- Once the cauliflower is tender, transfer the florets plus any excess liquid from the pot to a blender along with the remaining chicken stock and 1 cup almond milk and blender until smooth. Set aside
- Heat the olive oil on medium high heat in the pot and add in the bacon/pancetta. Cook for 2 minutes before adding in the diced onion and garlic. Leave everything to cook for a few minutes until the onion begins to soften and the bacon is crisp.
- Next add the chopped mushrooms, leeks, thyme, salt and pepper to the pot. Leave to cook for 5 minutes until the mushrooms have softened.
- Add the cooked chicken, bay leaves and cauliflower puree to the pot, stir to ensure everything is well mixed and then leave to simmer on medium low heat for 10 minutes. Depending on the soup consistency you prefer, feel free to add more chicken stock to the soup to thin it out.
- Taste the soup and adjust the seasoning as desired. Ladle into bowls and garnish with fresh chopped parsley.
Nutrition Facts : Calories 170 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 337 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN MUSHROOM SOUP WITH LEEKS
Categories Soup/Stew Chicken Mushroom Kid-Friendly Leek Winter Self Small Plates
Number Of Ingredients 11
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.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
CHICKEN, POTATO, AND LEEK SOUP
This chicken, potato, and leek soup is my favorite soup. Very comforting.
Provided by georgia
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken and allow to cool. Strain stock and set aside.
- Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
- Meanwhile debone the chicken and dice the meat.
- Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
ROASTED MUSHROOM SOUP
This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!
Provided by Coffeecrazed
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
- Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
- Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
- Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g
MUSHROOM AND LEEK SOUP
Categories Soup/Stew Mushroom Quick & Easy Lunch Leek White Wine Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups, serving 2
Number Of Ingredients 6
Steps:
- Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
- Serve soup sprinkled with chives.
More about "roasted mushroom leek and chicken soup recipes"
MUSHROOM, LEEK, AND RED PEPPER CHICKEN SOUP RECIPE
From foodal.com
Reviews 10Category ChickenCuisine SoupTotal Time 40 mins
- In a medium-sized saute pan over medium heat, heat 1 tablespoon coconut oil for 2 minutes. Add leeks, bell pepper, mushrooms, crushed red pepper flakes, thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper.
- Cook for 4 minutes to sweat the vegetables, stirring occasionally. Remove from heat and set aside in the pan for 5 minutes.
- Pour water or stock into a large stockpot. Transfer vegetable mixture to stockpot and stir to combine. Bring to a boil, then reduce heat to medium-low and let simmer for 10 minutes.
BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE
From eatingwell.com
TRADITIONAL SCOTTISH COCK-A-LEEKIE SOUP RECIPE - THE …
From thespruceeats.com
MUSHROOM AND LEEK SOUP - GIRL GONE GOURMET
From girlgonegourmet.com
CREAMY ROASTED MUSHROOM SOUP - DAMN DELICIOUS
From damndelicious.net
SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - JAMIE OLIVER
From foodandwine.com
TRIPLE MUSHROOM AND LEEK SOUP - FARM FLAVOR RECIPE
From farmflavor.com
MUSHROOM LEEK CHICKEN SAUSAGE AND TORTELLINI SOUP RECIPES
From exnavalcadet.qualitypoolsboulder.com
WHAT OUR FOOD TEAM IS COOKING IN MARCH
From goodhousekeeping.com
CHICKEN MUSHROOM SOUP WITH LEEKS RECIPE | SELF
From self.com
17 UMAMI-PACKED MUSHROOM RECIPES — FROM CHEESY QUESADILLAS …
From latimes.com
174 EASY AND TASTY CHICKEN MUSHROOM PIE RECIPES BY HOME COOKS
From cookpad.com
MUSHROOM LEEK CHICKEN SAUSAGE AND TORTELLINI SOUP RECIPES
From nyamaneilang.coolfire25.com
MUSHROOM LEEK CHICKEN SAUSAGE AND TORTELLINI SOUP RECIPES
From yazeed.motoretta.ca
ITALIAN MUSHROOM SOUP (ZUPPA DI FUNGHI) | FORAGER CHEF
From foragerchef.com
MUSHROOM SOUP RECIPES FOR LUNCH | HUBPAGES
From hubpages.com
30-MINUTE CREAMY MUSHROOM AND LEEK CHICKEN BREASTS
From foodiecrush.com
CAULIFLOWER-CREAM OF MUSHROOM SOUP - HONEST COOKING
From honestcooking.com
EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE - SWEET …
From sweetcsdesigns.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love