Soup Continental Recipes

CHICKEN CONTINENTAL

Chicken Continental image

Chicken and mushrooms with rice. An easy to make classic.

Provided by Jenny

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
4 ounces fresh mushrooms, sliced
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups water
2 tablespoons chopped fresh parsley
¼ teaspoon salt
1 pinch ground black pepper
1 ½ cups instant rice

Steps:

In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 36 g, Cholesterol 89.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 5.3 g, Sodium 768.5 mg, Sugar 0.9 g

SOUP CONTINENTAL

Soup Continental image

My mother won $500 for this soup recipe. We always had it after Thanksgiving and Christmas with the leftover turkey in it. It goes together quickly for everyday dinners as well, when we usually use chicken instead. I think it's the seasonings that make it so good, warming you right through on a cold day.

Provided by ctrmom

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup margarine
1 cup cooked turkey or 1 cup cooked chicken, cooked and chopped
2 tablespoons onions, finely chopped
2 cups potatoes, diced
1 cup celery & leaves, chopped
2 cups broth, from the turkey or 2 cups chicken bouillon
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 (15 ounce) can cream-style corn
1 (12 ounce) can evaporated milk

Steps:

Melt margarine over low heat.
Add turkey and onion; cook until onion is transparent.
Add potatoes, celery, broth and seasonings.
Cook until potatoes and celery are tender 10 to 15 minutes.
Add corn and milk.
Heat thoroughly, but do not boil, stirring occasionally.

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