Zippy Chicken Mushroom Soup Recipes

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

Steps:

• In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
• Stir in flour until blended. Add the broth and seasonings; mix well.
• 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).

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).

Steps:

• For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
• For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
• When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
• Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
• As an variation you may also add a poached egg or some grated parmesan on top of the soup.

Steps:

• Put oil in large stockpot.
• Add chopped onion and saute for 3-4 minutes.
• Add chopped cooked chicken.
• Add the next 7 ingredients and cook on medium for 20 minutes.
• Add chopped carrots and continue cooking for 15 minutes.
• Add rice and heat through.
• If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
• Bring back to a slow boil.
• Remove bay leaf.

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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
• In a medium bowl, combine condensed soup and half and half.
• Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
• Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).