Creamy Mushroom Soup Recipe With Chicken

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Creamy mushroom soup recipe with chicken  – a lovely warming soup with extra veggies. Chicken soup is e'er going to exist a winner. The ultimate condolement nutrient for a common cold winter evening.

If yous have leftovers from a cooked chicken, boil up those basic along with some vegetables for a few hours for a delicious bootleg stock.
I always try to have some bootleg chicken stock in the freezer (I'll often freeze leftover craven bones together and melt them all upwardly in one big batch)

If yous haven't got time though, no worries. This soup nonetheless tastes great using water and stock cubes.

The veggies are boiled upwardly in the stock, and then the addition of cream and lemon juice ensures yous won't be missing out on any season.

It might audio a little foreign to add together lemon juice along with foam, but it won't curdle the soup. The lemon juice works to elevator the creaminess, and add a tiny bit of zing (not and then much that it's bitter or tart) that makes it very moreish.

Add together whatsoever veggies yous like – peas, broccoli, even asparagus.

Serve with some granary bread of toast to make it filling enough for dinner.

Here'south what you lot'll need for a delicious mushroom soup recipe with chicken:

Serves 4

• iii carrots, peeled and chopped into chunks
• 2 scallions, chopped
• big pinch of salt and pepper
• 2 sprigs of thyme or one tsp stale thyme
• iii ane/two cups chicken stock (water plus 3 stock cubes is fine)
• 3 1/two tbsp unsalted butter
• i chocolate-brown large onion, peeled and finely chopped
• half-dozen tbsp all purpose flour
• 1 cup mushrooms, sliced (I used anecdote mushrooms)
• 1 ane/4 cups whole or 2% milk
• 2 cups cooked chicken, shredded
• Juice of ane/2 lemon
• 2 packed cups kale
• Minor agglomeration fresh thyme for garnish

How to make a mushroom soup recipe:

1. Add together the carrots,scallions, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and let to simmer for xv minutes and then turn off the heat.

2. When stock is done, have another large sauce pan. Heat on a medium heat and add in the butter and onions. Cook for about 5-half-dozen minutes until the onions soften. Add together the flour and stir into the onions using a whisk. Let it cook for a minute whilst stirring , then add in a ladle of the stock from the vegetable broth (effort to get more often than not stock – non the vegetables). Stir the broth into the mixture. Echo this until you lot take ladled out most of the stock and stirred it in (leaving the vegetables behind to add later). Stir in the mushrooms.

3. Pour in the milk next, and heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating. Once the sauce is almost at boiling (don't let information technology boil) add together in the craven and reserved vegetables. Bring back to nearly boiling and add in the lemon juice. Add together the kale and cook for a further 1-2 minutes until the kale has wilted.

Flavor with common salt and pepper and elevation with fresh thyme sprigs, then serve.

Prep Fourth dimension 15 minutes

Cook Time 40 minutes

Full Fourth dimension 55 minutes

Ingredients

• 3 carrots, peeled and chopped into chunks
• 2 scallions, chopped
• large pinch of common salt and pepper
• 2 sprigs of thyme or 1 tsp stale thyme
• iii 1/two cups chicken stock (water plus three stock cubes is fine)
• 3 i/2 tbsp unsalted butter
• 1 brown big onion, peeled and finely chopped
• 6 tbsp all purpose flour
• 1 cup mushrooms, sliced (I used chestnut mushrooms)
• 1 1/4 cups whole or 2% milk
• 2 cups cooked chicken, shredded
• Juice of ane/2 lemon
• 2 packed cups kale
• Pocket-sized bunch fresh thyme for garnish

Instructions

1. Add the carrots, scallions, salt, pepper, thyme and stock to a big saucepan. Bring to the boil and allow to simmer for 15 minutes and and then turn off the heat.
2. When the stock is done, take another big saucepan. Estrus on medium heat and add in the butter and onions. Cook for about 5-half-dozen minutes until the onions soften. Add the flour and stir into the onions using a whisk. Permit it cook for a minute whilst stirring , then add in a ladle of the stock from the vegetable broth (try to get mostly stock – not the vegetables). Stir the broth into the mixture. Repeat this until y'all have ladled out virtually of the stock and stirred it in (leaving the vegetables backside to add together after). Stir in the mushrooms.
3. Pour in the milk next, and estrus through whilst stirring with the whisk. The sauce should thicken slightly equally it'due south heating. In one case the sauce is almost at boiling (don't let it eddy) add in the craven and reserved vegetables. Bring back to almost humid and add in the lemon juice. Add the kale and cook for a farther ane-2 minutes until the kale has wilted.
4. Season with salt and pepper and superlative with fresh thyme sprigs, then serve.

Nutrition Data:

Yield:

iv

Serving Size:

one
Corporeality Per Serving: Calories: 488 Full Fat: 24g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fatty: 11g Cholesterol: 103mg Sodium: 479mg Carbohydrates: 42g Fiber: 5g Sugar: 19g Protein: 28g

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Source: https://www.diys.com/creamy-chicken-mushroom-soup/

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