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Zippy Chicken Mushroom Soup Recipe

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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

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Zippy Chicken Mushroom Soup Recipe

Prep: 15 min. Cook: 25 min.

Yield: 11 Servings

15 25 40

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

Directions

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

Originally published as Zippy Chicken Mushroom Soup in Taste of Home October/November 2007, p41

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Reviews for Zippy Chicken Mushroom Soup (7)

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Zippy Chicken Mushroom Soup

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Reviewed on Jan. 23, 2012 by chrismmcmaine

Wonderful fresh and tastes even better the second day.

Reviewed on Nov. 23, 2011 by mnook700

love it!!!

Reviewed on Nov. 04, 2010 by rdouma

OMG! I made this last year a few times because it is so delicious and I have been craving it again this year! Sooo good! I use Shredded chicken and left out the Tarragon as I do not have it and added extra hot sauce (I used tapatio for my soup)

Cant wait to make it again on a cold day : )

Reviewed on Feb. 26, 2010 by karimichelle68

We're not big soup fans in our family, but everyone LOVED this soup! My 9 year old even asked to take some to school for lunch the next day!

Reviewed on Dec. 10, 2009 by KAZSY

At our diner; our customers ask for this soup repeatedly

Reviewed on Sep. 18, 2009 by milhouse

I made this the other night and it was wonderful. I left out the tarragon as I did not have it but used sweet basil instead. I also added steamed asparagus and it was a huge hit.

Dana L. Ramsey of Northumberland, PA

Reviewed on Aug. 25, 2009 by Raina Lingmann

This was a VERY good 'rich' tasting soup. I made it for dinner, my husband loved it!However due to it's 'bold' flavor, I'd reccomend it as a compliment to dinner.