Zippy Chicken Mushroom Soup Recipes

ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE

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.

CREAMY CHICKEN AND MUSHROOM SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

ZIPPY CHICKEN MUSHROOM SOUP

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).

CHICKEN-MUSHROOM 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.

CHICKEN MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
• Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
• Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
• Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

ZIPPY CHICKEN SOUP

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.

CREAMY CHICKEN MUSHROOM SOUP

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.

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)

Steps:

• Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
• Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
• Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
• Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
• Makes 3 quarts.