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 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 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).
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 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 2h Yield 6 servings Number Of Ingredients 7 Steps:
In a bowl, cover mushrooms with water and soak for 20 minutes. Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover. Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water. Remove mushrooms from water, discard stems, and cut large caps into halves. Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot. Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it. Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low. When the soup is cooked, skim the fat, remove ginger, and add salt to taste.
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 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 6 Number Of Ingredients 16 Steps:
In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside. In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice. Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
