Zippy Chicken Mushroom Soup Recipes

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ZIPPY CHICKEN MUSHROOM SOUP



Zippy Chicken Mushroom Soup image

My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. -Julia Thornely, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1/2 pound fresh mushrooms, chopped
1/4 cup each chopped onion, celery and carrot
1/4 cup butter, cubed
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
Pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half cream
2-1/2 cups cubed cooked chicken
1 tablespoon minced fresh parsley
1-1/2 teaspoons lemon juice
1/2 teaspoon salt

Steps:

  • In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

Nutrition Facts : Calories 220 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 693mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

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

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.

ZIPPY CHICKEN SOUP



Zippy Chicken Soup image

Make and share this Zippy Chicken Soup recipe from Food.com.

Provided by Gadget_Queen

Categories     < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed chicken noodle soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes and green chilies
1 (7 ounce) can white corn, drained (or shoepeg)
1 cup shredded monterey jack cheese
1/2 cup water

Steps:

  • Combine all ingredients in a large saucepan.
  • Cook and stir for 5 minutes or until cheese melts.
  • Serve with crusty bread or tortilla chips.

Nutrition Facts : Calories 213.7, Fat 12.1, SaturatedFat 5.7, Cholesterol 31.8, Sodium 1187.8, Carbohydrate 17.8, Fiber 1.1, Sugar 2.2, Protein 10.2

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