Creamy Chicken Mushroom Soup

Submitted by Candace Michelle

"Super quick dinner that seems like it took so much longer!"

 

• Ready In: 35mins
• Ingredients: 17
• Yields: 2 3/4 quarts
• Serves: 12

ingredients

• 1⁄2 lb mushroom, chopped
• 1⁄4 cup onion, chopped
• 1⁄4 cup celery, chopped
• 1⁄4 cup carrot, chopped
• 1⁄4 cup butter
• 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
• 1 pinch dried tarragon
• 1⁄2 teaspoon hot pepper sauce
• 3 cups half-and-half
• 2 1⁄2 cups cubed cooked chicken
• 1 tablespoon minced parsley
• 1 1⁄2 teaspoons lemon juice
• 1⁄2 teaspoon salt

directions

1. In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
2. Stir in flour until blended. Add broth and seasonings, mix well.
3. Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
4. Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

Reviews

[Dine Dish]

This recipe was from the October/November issue of Taste of Home magazine. This was probably one of the best soups I have ever made. I loved everything about it. The extra subtle kick from the pepper and hot sauce was perfect. I added one drained can of whole kernel corn. Delicious!

 

[kpenn]

1/2 tsp. of Tabasco is way too much! Would start with a few drops next time. Yummy soup, though, just too hot peppery.

 

[mmcauley81]

Loved the ease and flavor of this soup! I only had 1 lb chicken breast (raw) on hand, which wasn't enough... Would use 2.5-3 lbs next time. I will also double the mushrooms called for since I like my soups a little heartier. I ended up straining some of the liquid out, which I will freeze a bc use again for another soup. Will definitely make again!

 

[WestCoastDIY]

This was a spontaneous soup so I didn't have all of the ingredients. Followed fairly closely to the recipe but with a few changes - 2% milk and dried mushrooms, since that's what I had. Topped with Gruyere and served with a sourdough baguette, *thumbs up*! I also added more tarragon because I love it. I will be trying this recipe as is in the future.

 

[Lesley P.]

Second time I have made it. First time I used really good homemade stock and it was superb! Great meal for a cold winter night.