Best Zippy Chicken Mushroom Soup 348431 Recipes

ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE

Rotisserie chicken mushroom soup recipe image

This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Provided by Alida Ryder

Categories Soup

Time 25m

Number Of Ingredients 11

Ingredients

1 onion (diced )
2 celery sticks (finely chopped)
4 garlic cloves (crushed )
500 g (1lb) mushrooms (thinly sliced )
2 tsp fresh thyme
1 rotisserie chicken (shredded )
6 cups stock
1 cup cream
3 cups spinach (chopped )
pinch of chilli flakes
salt and pepper (to taste )

Steps:

Heat a splash of olive oil or a knob of butter in a large pot.
Cook the onion and celery until soft and translucent.
Add the mushrooms and cook until golden brown.
Add the thyme and garlic and cook until fragrant.
Pour in the stock and cream then bring to a simmer.
Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
Season with salt and pepper and add lemon juice to taste.
Serve the soup with bread of your choice.

Nutrition Facts : Calories 358 kcal, Carbohydrate 14 g, Protein 51 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1515 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

ZIPPY CHICKEN MUSHROOM SOUP

Zippy Chicken Mushroom Soup image

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!

Provided by Megan V

Categories Chicken

Time 25m

Yield 2 3/4 quarts, 11 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb fresh mushrooms, chopped (I use baby portabellos)
1/4 cup onion, chopped (I use slightly more)
1/4 cup celery, chopped (I use slightly more)
1/4 cup carrot, chopped (I use slightly more)
1/4 cup butter, cubed
1/2 cup all-purpose flour
5 1/2 cups chicken broth (I make mine from bouillon cubes)
fresh ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon hot pepper sauce
3 cups half-and-half cream
2 1/2 cups cubed cooked chicken (I use leftover Rotisserie chicken)
1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
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. 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).

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

Ingredients

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