Best Creamy Mushroom And Chicken Soup Recipes

CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)

Creamy Asiago Chicken and Mushroom Tortellini Soup Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 15

Ingredients

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
1/2 cup white wine (or broth)
4 cups chicken broth
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
1/2 cup cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

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

Creamy Mushroom and Chicken Soup image

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

Ingredients

6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 lbs mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrot
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated parmesan cheese, plus more (to garnish)
2 cups chopped cooked chicken

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

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