Chicken Mushroom Soup

Chicken Mushroom Soup

Ingredients

• 12-16 oz Mushrooms (sliced)
• 4 cups of Chicken broth
• 2 tbsp Butter
• 1 tbsp Olive oil
• ½ cup Carrot (diced)
• 1 large rib Celery (diced)
• 1 lb Chicken breast (boneless and diced)
• 2 tbsp Flour
• 4 green Onions
• 1 clove of Garlic (minced)
• ½ tsp Salt (to taste)
• ½ tsp Thyme (dried)
• ¾ cup of heavy Cream
• Fresh Black Pepper (ground)

Method  

• Heat the butter and olive oil together over a medium-low heat in a large saucepan.
• Add the diced chicken, carrot and celery and cook while stirring continuously until the chicken is almost cooked.
• Stir in the mushrooms and continue cooking till the mushrooms get tender. Add flour and mix until blended well and then add the chicken broth and thyme.
• Bring the gas to a simmer, cover the pan and cook for 10-16 minutes until the vegetables get tender.
• Add salt and pepper to taste and stir in the cream and heat thoroughly before serving.

Mushroom Chicken And Wild Rice Soup

Ingredients

• 6-8 oz Chicken breast (boneless and skinless)
• 8 oz Portabella Mushroom caps (chopped)
• 1 medium Onion
• 4 oz Shiitake Mushrooms (chopped)
• 4 oz Moonlight Mushrooms (chopped)
• 1 ¼ cup of Milk
• Salt and Pepper (to taste)
• 2 tbsp Flour
• ¼ tsp Poultry seasoning
• 3 cups of low Sodium Chicken stock
• 2 cups Wild Rice (cooked)

Method

• Heat the oil in a medium skillet and cook the chicken with a dash of salt and pepper.
• Also the cook rice separately as per the instructions on the package.
• Melt the butter and sauté the onions over medium heat in a 3-4 qt pot. Add in the mushrooms after the onions get soft and continue cooking until the mushrooms get tender.
• Now stir in the flour and cook for 2-3 minutes. Remove from heat and allow to cool for 4 minutes.
• Once cool, slowly add in the stock of milk and then return to heat and add in the poultry seasoning and cooked chicken.
• Place ¼ cup of prepared rice in each soup bowl to be served and pour the soup mixture over the rice and enjoy.

Chicken Breast In Sour Cream And Mushroom Soup

Ingredients

• 1 can of Mushroom Soup
• 6-8 Chicken Breasts (boned)
• 8 oz carton Sour Cream
• 6-8 strips Bacon (half cooked)
• 1 jar of Armour Dried Beef
• Salt and Pepper (to taste)
• Paprika (as per requirement)
• Sliced Almonds (as per requirement)

Method

• Wrap a chicken breast in a strip of bacon and place it on a piece of dried beef and put it in casserole baking dish. Don’t forget to sprinkle paprika first on the chicken.
• Mix the mushroom soup with sour cream and pour it on top of the chicken. Sprinkle almonds over the casserole and then cover with foil and bake at 300 degrees F for 2 hours.
• Remove the cover and cook for 30 minutes longer or bake at 325 degrees F for 1 ½ hours.