Mothers Cream Of Chicken Soup Recipes
CREAM OF CHICKEN BREASTS
This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.
Provided by Pat Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish and season to taste.
- Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 9.1 g, Cholesterol 80.6 mg, Fat 7.4 g, Protein 31.6 g, SaturatedFat 2.6 g, Sodium 607.1 mg, Sugar 3.9 g
MOTHER'S CREAM OF CHICKEN SOUP
This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition.
Provided by Chef Boy of Dees
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make chicken stock.
- Melt butter in large heavy saucepan over medium-high heat.
- When foam subsides, add garlic; saute until fragrant, about 30 seconds.
- Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
- Add flour, stirring until well mixed.
- Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
- Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
- Remove saucepan from heat; discard bay leaves.
- Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
- Return puree to saucepan, stir to combine.
- Heat soup until hot; season with salt and pepper to taste.
- Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
- Serve immediately.
Nutrition Facts : Calories 398.5, Fat 32.1, SaturatedFat 19.3, Cholesterol 109.8, Sodium 284.8, Carbohydrate 20.4, Fiber 1.9, Sugar 4.3, Protein 9.1
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