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Baked Chicken Mushroom Soup Recipes Easy

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Campbells Cream Of Mushroom Soup Chicken Recipe All Mushroom Info
Campbells Cream Of Mushroom Soup Chicken Recipe All Mushroom Info from allmushroominfo.blogspot.com

Description

This baked chicken mushroom soup recipe is perfect for those who want a hearty and comforting meal. This soup has a rich and creamy broth that is loaded with tender chicken and earthy mushrooms. The best part is that this recipe is easy to make and requires just a few simple ingredients. Whether you are looking for a quick weeknight dinner or a cozy meal on a cold day, this recipe is sure to satisfy.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 45 minutes.

Ingredients

Here are the ingredients you will need for this recipe:
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces sliced mushrooms
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

You will need the following equipment for this recipe:
  • Baking dish
  • Saucepan
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

Here are the steps to make this recipe:
  1. Preheat your oven to 375°F.
  2. Season the chicken breasts with salt and pepper and place them in a baking dish.
  3. Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked.
  4. While the chicken is cooking, melt the butter in a saucepan over medium heat.
  5. Add the mushrooms, onions, and garlic to the saucepan and cook until the vegetables are soft and tender.
  6. Stir in the flour and thyme and cook for 1-2 minutes until the flour is fully incorporated.
  7. Gradually whisk in the chicken broth and heavy cream and bring the mixture to a simmer.
  8. Cook the soup for 10-15 minutes or until it has thickened to your desired consistency.
  9. Remove the chicken from the oven and shred it into small pieces.
  10. Add the shredded chicken to the soup and stir to combine.
  11. Season the soup with salt and pepper to taste.
  12. Serve hot and enjoy!

Notes

This recipe can easily be made ahead of time and reheated when ready to serve. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Here is the nutrition information for this recipe:
  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 12g
  • Fat: 23g
  • Saturated Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 840mg
  • Potassium: 650mg
  • Fiber: 1g
  • Sugar: 2g

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly.

Can I use different types of mushrooms?

Yes, you can use any type of mushroom you prefer. Cremini or shiitake mushrooms work well in this recipe.

Can I use a different type of flour?

Yes, you can use any type of flour you prefer. Just keep in mind that using a different type of flour may affect the texture of the soup.

Recipe Tips

  • If you prefer a thicker soup, you can add more flour to the recipe.
  • You can also add other vegetables to this recipe, such as carrots or celery.
  • If you want to make this recipe lower in fat, you can use milk instead of heavy cream.

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