Chili's Chicken and Mushroom Soup (Copycat)
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 59.14 ml margarine
- 59.14 ml diced yellow onion, cut into 1/4-inch pieces
- 59.14 ml diced carrot, cut into 1/4-inch pieces
- 59.14 ml diced celery, cut into 1/4-inch pieces
- 709.77 ml sliced mushrooms
- 118.29 ml all-purpose flour
- 1301.24 ml chicken broth
- 0.25 ml dried tarragon
- 1.23 ml dried thyme
- 2.46 ml white pepper
- 4.92 ml black pepper
- 2.46 ml hot pepper sauce
- 14.79 ml chopped fresh parsley
- 709.77 ml half-and-half
- 7.39 ml lemon juice
- 340.19 g diced cooked chicken
directions
- 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.
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