Time 1h5m Number Of Ingredients 11 Steps:
Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin. Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.) Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.
Time 35m Yield 2 3/4 quarts, 12 serving(s) Number Of Ingredients 17 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.
Time 1h5m Yield 3-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper. In a medium bowl, combine condensed soup and half and half. Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika. Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
Yield 6 servings Number Of Ingredients 16 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.
Time 25m Yield Serves 4 Number Of Ingredients 14 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.
Time 3h Yield 6 Number Of Ingredients 15 Steps:
Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours. Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside. Transfer the bones and skin back to the stockpot and continue to simmer on low until needed. Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes. Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup. Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.
Time 30m Yield Serves 6 Number Of Ingredients 0 Steps:
Boil the chicken carcase and bayleaf until you have 2lts of stock. Remove carcase and bayleaf and sieve the liquid to remove andy solids. In a clean soup pan, add the olive oil, chopped onion and garlic and cook for 10 mins. Add the mushrooms and stir to mix. Add flour to the pan and coat everything well. Add the warm stock and bring to the boil and simmer for 15 mins. Remove from the heat and blend with a handblender until almost smooth. Add any leftover chicken cut into small chunks. Add the cream and stir to mix it in. Season to taste and serve with crustini.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Brown chicken breasts on both sides in olive oil in large skillet, but don’t fully cook. Remove when done. In same skillet, cook garlic, mushrooms and red onion in olive oil till tender. Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed. Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer. Cook until chicken is done–time will vary depending on size of chicken breasts. Serve chicken with sauce. ***Sauce is good on stuffing and mashed potatoes.
Yield 7 Number Of Ingredients 8 Steps:
In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil. When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!
Time 6h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper. Add second can of mushroom soup, place on low setting. cook all day. Steam 2 cups of rice in 3 cups of water. Place chicken and sauce on top of rice and serve.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 15 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.
Time 58m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes. Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Time 30m Yield 5 servings. Number Of Ingredients 10 Steps:
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. , Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil).
Number Of Ingredients 11 Steps:
In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.
