Best Zippy Chicken Mushroom Soup Recipes

ZIPPY CHICKEN MUSHROOM SOUP

Zippy Chicken Mushroom Soup image

My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. -Julia Thornely, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

1/2 pound fresh mushrooms, chopped
1/4 cup each chopped onion, celery and carrot
1/4 cup butter, cubed
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
Pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half cream
2-1/2 cups cubed cooked chicken
1 tablespoon minced fresh parsley
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. 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).

Nutrition Facts : Calories 220 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 693mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

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).

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