Indulge in a culinary symphony of creamy chicken and mushroom soup, a comforting and delectable dish that promises to warm your soul and tantalize your taste buds. Embark on a culinary journey as we unveil three distinct yet equally alluring recipes, each adding a unique dimension to this classic comfort food. Immerse yourself in the velvety embrace of our classic creamy chicken and mushroom soup, where succulent chicken, earthy mushrooms, and a luscious cream sauce unite in perfect harmony. Experience the vibrant twist of our sun-dried tomato and spinach rendition, where sun-kissed tomatoes and vibrant spinach infuse the soup with a burst of Mediterranean flavors. For a touch of exotic flair, explore our Thai-inspired coconut curry chicken and mushroom soup, where aromatic curry and creamy coconut milk create a symphony of Southeast Asian spices. With each spoonful, you'll be transported to a world of culinary wonders, leaving you craving more.
Here are our top 7 tried and tested recipes!
CREAMY CHICKEN MUSHROOM SOUP
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
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
CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)
Provided by Thedorf
Number Of Ingredients 17
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.
CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 15
Steps:
- 1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.
CREAMY MUSHROOM AND CHICKEN SOUP
This originally came from Family Fun magazine. I am posting it to keep from losing it. I omit onions from almost everything. This still turns out great without onions.
Provided by Tennessee Treefrog
Categories Chowders
Time 1h30m
Yield 15 cups
Number Of Ingredients 16
Steps:
- 1. In a stock pot, melt butter and add onions until tender. Reduce heat and stir in flour, salt, and pepper and stir until smooth. Slowly add broth and stir. Turn the heat up to med-med high and bring to a boil. Add mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce and simmer soup about 30 minutes or until the veggies are as tender as you like.
- 2. Add cream, parmesan and chicken. Reduce heat and heat the soup about 10 additional minutes without letting it boil.
Nutrition Facts : Calories 225.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 51.7, Sodium 764.4, Carbohydrate 13.4, Fiber 1.8, Sugar 2.1, Protein 12.2
CREAMY CHICKEN MUSHROOM POTATO SOUP
This recipe is a family favorite. Good for any day of the week but especially on rainy or cold days.
Provided by Linda Pulley
Categories Chicken Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 1. In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.
- 2. In a large skillet heat oil over medium high heat. Add chicken thighs and brown on both sides. When done , add the chicken to the soup pot mixture.
- 3. Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.
- 4. After an hour peel and dice potatoes. Also add your carrots or whatever vegetable you prefer. (You don't have to use the same as me)
- 5. Cover and cook for an additional 1 to 1 1/2 hours stirring frequently. Serve with rice or over rice. Or you can butter some rolls and dip.
CREAMY CHICKEN MUSHROOM SOUP
This is a recipe that I concocted one night after craving a great chicken mushroom soup. The cream and tomatoes were an after thought but it really added to the recipe. There is so much flavor in this soup it'll blow your mind. Enjoy!
Provided by William Dehn
Categories Chicken Soups
Time 5h20m
Number Of Ingredients 14
Steps:
- 1. In large saucepan melt 1/4 stick of butter, then add mushrooms. While they are cooking prepare chicken breast by cutting them in half and adding them to a skillet with olive oil and Italian seasoning. Once the liquid from the mushrooms reduces and they are smooth and brown remove them from heat and set aside. Once chicken is browned remove from heat and allow to cool.
- 2. In same skillet used to cook mushrooms melt 1/4 stick of butter then add carrots, celery and onion and cook about ten minutes or until soft. Add garlic and thyme and cook another two minutes. Remove from heat and transfer items to a large pot, adding chicken broth.
- 3. Hand tear chicken once cooled and add to the pot. Make sure to add as much of the olive oil and chicken residue from the skillet as possible, this gives it great flavor. Add mushrooms and rice and bring to a boil, reduce heat and simmer covered for about 30 minutes.
- 4. Transfer contents of pot to a slow cooker, and cook on low heat adding tomatoes for about three hours, add cream after three hours cooking for one more hour. Sprinkle fresh thyme, and serve with Parmesan cheese
CREAMY CHICKEN MUSHROOM SOUP
I tried to copy this after a soup I had at a restaurant in Knoxville. I never thought to ask them for their recipe. This is pretty close, though.
Provided by Susan Feliciano
Categories Chicken Soups
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. First, make chicken stock: Cover chicken with water in a large pot or dutch oven. Add the celery, onion, carrots, pepper and thyme. Bring to a boil, then simmer covered, for 45 minutes. Remove chicken and set aside to cool. Strain stock and discard vegetables, set aside. There should be about 2 1/2 cups of stock. Remove meat from chicken and shred.
- 2. Heat butter in same pot over medium heat. Cook mushrooms in butter until well done. Add all but 1/4 cup of the strained chicken stock and bring to a simmer. Stir the cornstarch into the 1/4 cup stock and add to the soup, cooking and stirring until it thickens. Slowly stir in the half and half. Return the shredded chicken to the pot, and stir in the cooked rice. Simmer all together 5-10 minutes until flavors blend. Add salt and pepper to taste. May also stir in just a pinch of Herbs du Provence right before serving.
Tips:
- Use fresh mushrooms. Fresh mushrooms will give your soup the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
- Sauté the mushrooms before adding them to the soup. Sautéing the mushrooms in butter or oil will help them develop their flavor and brown slightly.
- Use a good quality chicken broth. The chicken broth is the base of the soup, so it's important to use a good quality broth. You can make your own chicken broth or use a store-bought broth.
- Add some fresh herbs to the soup. Fresh herbs, such as thyme, rosemary, or sage, will add a lot of flavor to the soup. Add them at the end of the cooking time so they don't lose their flavor.
- Serve the soup with a side of crusty bread or crackers. Creamy chicken mushroom soup is the perfect comfort food on a cold day. Serve it with a side of crusty bread or crackers for a complete meal.
Conclusion:
Creamy chicken mushroom soup is a classic comfort food that is easy to make and always a hit. It's the perfect soup for a cold day or a quick and easy weeknight meal. With a few simple tips, you can make the best creamy chicken mushroom soup that your family and friends will love.
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