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Mushroom Chicken Soup Recipe

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Joan Anderson of West Covina, California, shares this creamy soup featuring leftover cooked chicken. “Tarragon really brightens the flavor,” she says. “I serve it as a main dish with crusty bread. It’s fabulous!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup sliced carrot
  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1-1/2 cups diced cooked chicken
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 cup evaporated milk

Nutritional Facts

1 cup: 185 calories, 6g fat (1g saturated fat), 39mg cholesterol, 760mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 20g protein Diabetic Exchanges: 1 starch, 2 lean meat.

Directions

  1. In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
  2. Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil). Yield: 5 servings.
Originally published as Mushroom Chicken Soup in Simple & Delicious March/April 2007, p54


Reviews for Mushroom Chicken Soup

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MY REVIEW
kyle1987 67626
Reviewed Sep. 28, 2010

"Thie is great! My daughter loves it. I did add some garlic and seasoned salt though."

MY REVIEW
kyle1987 165920
Reviewed Sep. 28, 2010

"Thie is great! My daughter loves it. I did add some garlic and seasoned salt though."

MY REVIEW
kyle1987 164457
Reviewed Sep. 28, 2010

"Thie is great! My daughter loves it. I did add some garlic and seasoned salt though."

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