Chicken Coriander And Mushroom Soup Recipes

CROCK POT CHICKEN WITH MUSHROOM SOUP

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.

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.

CHICKEN, CORIANDER AND MUSHROOM SOUP

Steps:

• Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
• In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
• Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
• Simmer for 5-7 minutes.
• Lower heat so liquid barely moves.
• Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
• Add Pepper to taste.
• Garnish with Spring Onions and Coriander Sprigs and serve.

CHICKEN, MUSHROOM, AND RICE SOUP

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.

CHICKEN W MUSHROOMS &CORIANDER

Steps:

• Marinade the chicken in the garlic, coriander, salt and pepper. The more you leave the chicken in the marinade, the tastier it will get.
• In a frying pan, melt the butter and fry the garlic and mushrooms until golden.
• Add the chicken and fry them until their skin becomes white.
• Add the cream and more coriander (as desired) and bring to a boil.
• When it boils, reduce the heat and leave to simmer until chicken is cooked and cream is thick.

ROASTED MUSHROOM LEEK AND CHICKEN SOUP

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.