My family loved it served over brown rice. Thank you for the recipe! 6 being 75% of 8 maybe 25% more ? First, you’ll melt the butter in a medium saucepan, then stir in the flour to make a roux, whisking in the chicken broth and milk till the roux starts to thicken. I love chicken, mushroom and cream in my soups and this recipe is absolutely amazing!!! It was perfect because this was all simple ingredients we already had in our fridge and pantry. *Half and half is equal parts of whole milk and cream. I used heavy cream – had it in the fridge, and totally messed up the instruction sequence due to distractions, but the soup is DELICIOUS! My suggestion would be some cubed zucchinis (not sure how to spell that) I am making some today. and thanks for the recipe. So I talked about Butters. Used a 1 for 1 flour replacement due to gluten intolerance. It was very good. Made this soup for a pot luck lunch. Add chili powder and tomatoes for something spicy, or throw in some half and half for a creamy mushroom soup. I used chicken breasts and celery salt because that’s all I had on hand. I make it several times during the winter. Thanks. I love that you use a modified version of what we in Louisiana call the trinity…onions, celery and bell pepper… I love carrots! I pretty much followed your recipe but did cook the vegetables in a little chicken stock until the carrots and celery were tender and then went on with the rest of the soup. Thanks! My son (8) said it’s now his second favorite soup (behind chicken and dumplings). Melt butter in the stockpot or Dutch oven over medium heat. I didn’t have half and half so I used evaporated milk. This is one of the best soups I’ve ever made. =). will make again. At the end of the intial cooking stages, i threw in some baby spinach leaves and some french green beans! Made this for dinner. Delicious and visually attractive. It was easily the best soup I have ever made. Delicious! I had one bowl, my boyfriend had 3! Martha Stewart may receive compensation when you click through and purchase from links contained on This is absolutely delicious and I’m eating it as I’m writing I followed the recipe except I didn’t have carrots on hand, I added 1.5 cups orzo and added a splash more 1/2 & 1/2. I added green peppers and next time may add onions. Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Greetings from a chilly West Somerset (England) village. The entire family loves it! This soup tastes amazing best soup I’ve had/made in a long time . I also used a variety of fresh carrots and mushrooms we got from our local farmers market. I cut up some old ciabatta into crostini’s with garlic butter! Is the chicken to be used pre-cooked? I will definitely be making again. window.adthrive = window.adthrive || {}; I like your blog post. And I added about a cup of pre-cooked wild rice. First, I browned the chicken quickly in a little olive oil. Wonderful soup! I did sub the Evaporated milk for cream and it was delicious! Im sorry. I also sauteed the onion, carrots and celery first for 4 minutes, then added garlic for 1 minute, then added the mushrooms until their liquid released. Sauteeing them also improves the texture, and these particular mushrooms are sort of firm and meaty, not slimy. Holy delicious! I followed the recipe as shown. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms. I also made a crispy bread to soak up the juices, not one bit left over. I had to pack it up for the refrigerator quickly since it is just me and I could see myself eating the entire recipe. Absolutely you must saute the carrots by themselves for a little bit until dumping the rest of the veggies in. Even my wife, who does not like mushrooms, raved about this soup! }. I love this soup. I have to admit that I loved it too! vegetable. You get the creamyness without the fat. My question is , can this be made ahead and frozen.. homemade gifts time.. want to make various mushroom recipes so she can freeze and have readily available.. thank you.. Plus, there’s carrots and celery too. One small snag your US measurements do throw me somewhat, but over time I’ve got used to them (sort of)! }); I didn’t have any thighs so I used breast and seasoned it with rosemary, salt and pepper and it was good!! I added the milk and didn’t realize that the recipe called for 1/2 cup – so I added 1/2 cup of orzo to thicken the soup back up. You can always cook for longer to ensure that your veggies are completely cooked through and tender. I set it aside after it cooked and I added it at the end. Another fantastic recipe that my husband loved!! Would this soup be okay in the fridge for a few days and then reheated? carrots and celery in the remaining butter until tender. I had only whipping cream, so used that. I am going to make this recipe. Hubby put in extra salt but that’s his problem. I served it with french bread. Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to … Thanks. I plan to try more of your recipes going forward. Totally delicious! Thank you so much!! Just made this tonight. Made this for dinner tonight, and it was very good. Thanks! Here’s hoping it turns out. Everyone loved it ❤️. I did use 1½ cups of half and half to match the creaminess of their soup! I also used gluten free flour *Percent Daily Values are based on a 2,000 calorie diet. This soup was great. Loved it! And fast and easy – thanks! I don't think I would make this again. Yum! I is so simple to prepare and with just an asparagus salad, it is perfect for any day's evening meal. I thought this was okay, and that was with some additions. This recipe is AMAZING!! Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I will definitely add an onion next time. I am a real soup maker, everything from scratch. And it’s sooo much richer. Thank you for sharing. Thanks so much for sharing! ( slow cooker) Looks fantastic! Other then that this was fabulous. Yes, eating clean as I slurp this amazingly cozy soup in 82 degree weather here in Southern California. If the soup is too thick, add more half and half as needed until desired consistency is reached. Gonna make this asap!!! If you want to preserve soup, make soup up to point of adding dairy. Thank you for an excellent healthy recipe! It is 43 degrees and it was time for a “stick to your ribs” type dinner. Instead of mushrooms (I hate them) I put large violet onion and sliced paprika. I used 1 chicken breast and added a lot more veggies and garlic (4 cloves of garlic, extra tomatoes, squash, TONS of mushrooms, green bell pepper). I can’t understand why. You really did a number with a version of mushroom soup. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. And if you’re trying to get into mushrooms, this might be the thing that gets you over the hump! I enjoyed the leftover soup even more because the flavors melded so beautifully. Add garlic, mushrooms, onion, carrots and celery. The soup had a lot of flavor. canned Evaporated Fat Free Milk for the 1/2 and 1/2. I browned my creminis first in unsalted butter until they were very brown & flavorful. This sounds perfect for the cold weather season! However, here is an article worth checking out on a possible conversion guide. It'll probably take two batches, use 2 tablespoons … Turned out great, I added grean beans, substituted half n half for buttermilk, & also garnished with green onion. Thanks for sharing. I didn’t change a thing and won’t change anything when I make it again! Just made this…wow!! My roommate and I had seconds and THIRDS! Then move on to making your roux. I have made this soup 2 times now and all I can say is: DAMN it’s good! I have soup leftover so I am adding it to a casserole in place of reguar mushroom soup. Thank you for the recipe. I just stumbled across this on pinterest. Made this for dinner tonight. Should be great! Do you think it would be ok to use almond flour instead of normal flour as a thickening agent? So flavorful and the perfect Sunday night supper with leftovers to be enjoyed tomorrow. Thank you Chungah for the lovely soup recipe. Made it very delicious but missing salt(which you have to season to taste but my dad has had congestive heart failure) so I added a little more salt to a separate pot of soup for the rest of family. My husband LOVED it and has asked for it over and over again. All can be made in 45 minutes or less. What a great idea! Light for a cream soup but filling. of butter and add to thicken. It was Damn Delicious! About 1-2 cups, but really, it’s up to you! Linda. It was really good and reminded me of a soup I enjoyed in Quebec City. Really yummy!!! Keep everything from your countertops to your dining room chairs germ-free. definitely we will be making it again! This will be one of my forever soups!!! However, aromatic herbs may not need the same increase in measurement. Add mushrooms, garlic, and 1 tablespoon butter and cook for 2 … I have been cooking for more than 60 years. Added red pepper flakes for fun but it’s perfect. Hi Awesome addition! I subbed 3 Tbsp tapioca flour to make it gluten free and through in some cauliflower to add more veggies. Our local steak house serves an excellent chicken mushroom soup, but I think this recipe is much better. We didn’t have fresh rosemary, so I added tarragon, which worked nicely. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); Thanks! That is how my store had them labled . This is a definite keeper. It’s creamy and comforting without being heavy. Overall, this soup was really bland. I think I can convince him to like mushrooms with this hearty soup! Can’t wait to try it. I have made this a couple of times now. Required fields are marked *, Your Rating * OMG! Made this for the first time this weekend. I followed the recipe and cooked the veggies till they were soft. I love soup ever since I was a http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343, 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks, Kosher salt and freshly ground black pepper, 8 ounces cremini mushrooms, thinly sliced, 1/2 cup half and half, or more, as needed*, 2 tablespoons chopped fresh parsley leaves. Was just as great! I definitely recommend this soup! It's reminiscent of a rustic chicken cacciatore or hunter-style chicken. I freezes well too. Because my family is gluten free and lactose free, I substituted cornstarch for the flour and Califa Coconut Milk and Coconut Water Blend and it was EXCELLENT!!!!! He read the comments and made several adjustments to the dish. I didn’t have the half and half so i subed it for cream of mushroom soup turned out amazing!!!!!! The mushroom flavor comes through. The best I have tasted in a long, long time. Do you think it’s a good idea to blend the soup? I made this tonight and was highly impressed. Of course we always use extra garlic and a little chicken stock for some added moisture. Test the carrots before adding the other ingredients, Carrots are the longest ingredient to soften, sosauté them first before adding the celery, onions, garlic, and the mushrooms. Delicious! Just made this and it is absolutely delicious. when it’s not so late and i’m not so lazy, i’ll make your actual recipe. I also served it with mashed potatoes. I had to mix the flour with a couple tbsp. Easy and quick meal. I LOVED the flavor and texture of this soup. Made it on Saturday and on Monday we are still talking about it. On a scale of 1-10, it’s a WOW! it was so good…. Tonight, my Mom, Dad and Hubby all gave this wonderful soup a “thumbs up”! This soup was SO delicious. Thank you for sharing. Will definitely be making this great soup again; I’m a soup lover and will likely double the recipe next time! See we it with a salad and it was wonderful! Whisk in flour until lightly browned, about 1 minute. First you need to double the recipe to get a decent amount. Going into the rotation! Thank You Thank You again for sharing the recipe! Delish! Next time I might just use chicken breast but either way, here’s what I did: I cooked the cut-up chicken thighs with salt, pepper and some garlic powder and spices (thyme, rosemary, parsley) in olive oil, then I added the onion and garlic straight in after and cooked it along with the chicken. This soup was so easy and absolutely DELISOUS. It makes for the greatest leftovers. Do you think you could use Chicken Broth instead of stock? Thank you for this very Yumm-O recipe =). window.adthrive.cmd.push(function() { Very impressed and will be making again. The only real change I mad to this recipe was that I used tapioca flour and I used a bit less. Simmer and... stir well. It immediately wilts when added to the hot soup, but keeps some texture. My husband loved it. Thank you! Thank you. I also added smoked paprika- previously suggested- and was very pleased with the depth it gave the soup! Warm and comforting. I added a little cajun flair to mine and this way it can be served over rice or pasta. Loved it! Then dot with butter. Made this tonight and my whole family — from my hard-to-impress hubby to my 4 year-old daughter who heretofore refused to eat mushrooms — raved about it. Really easy and quick, Hubby and I were crazy about this soup and I had only enough for one leftovers and couldn’t wait to taste it the day after BUT a friend broke her arm so I took it to her instead, she went crazy over it so it must have been even better 2nd day. I had confidence that this would be good. Made this recipe last week and took it to work all week for lunch. Suggest adding Salsa for an added kick. The only thing I change was, I used chicken breast instead of chicken thighs and pulverized it until it was tiny pieces of chicken. Stir in cream before serving. Would not change anything in the recipe! love it. This is delicious. We have it with hot French bread and it is FANTASTIC!!!! Thank you so much for posting this wonderful, delicious meal!! Maybe I messed up, but I followed it exactly even watched the video. I made the Lemon Orzo soup also. I added a splash of white wine and Worcestershire sauce while the carrots were cooking (basically deglazing the pot – cooked it all down). For my taste, I feel like its missing something, a kick. I want to try it but a couple family members have milk allergies… can almond milk or soy milk be used instead of the half-and-half? JulieMac, it seems that your vegetables were cut into huge chunks. F-A-B-U-L-O-U-S recipe!! But then again, I did swap out the heavy cream for half and half. But not a good recipe. I minced some and added with the thyme. This was Delish, and easy. Disappointing. Also my chopping skills must need some work, because it took me a lot longer than 15 minutes to prep. I added some fresh basil and I served it over mashed potatoes and it was delicious. Thanks for a great recipe! Recipe overall needed a little extra taste, so after i cooked the chicken thighs skin and all i used the leftover fat to cook the veggies, added aome white white for flavour, let it evaporate and cook down, and i added sage, and salted it to my liking. He doesn’t understand clean eating or January resolutions! Love all your recipes. This sounds delish and I plan to make it this afternoon but wondered about freezing the leftovers? This look absolutely delicious! How was this in the crockpot? The only thing I did different was use white button mushrooms and I added a little bit of Old Bay seasoning. For leftovers, I did sprinkle with a little paprika… yeah, very nice! Then continue with broth. I made this tonight, and it was delicious!!! chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; Made it exactly as written! My husband and son both loved it. My beloved devoured it, went back for seconds. My husband and I love mushrooms and we relly enjoyed this soup. I double the tomatoes though, and used plum shaped tomatoes in the large can. It is soeasy and so yummy! I followed another posters suggestions and doubled the recipe, added in one chicken bouillon cube, one packet of Lipton onion soup mix. I then cooked all the veggies and chicken along with the bay leaf for 15 minutes. I’m not even a fan of mushrooms (which is why I cut down the amount), but this is UNBELIEVABLE. I sliced the carrots very thin using my Cuisinart. Thank you! This will go into my folder. Butternut squash might be fall's most versatile (and beloved!) My husband and I love mushrooms and I’m always looking for new ways of preparing them. Then put them aside. Are you looking for more of a spicy kick to it? I actually didn’t blend this at all – but you can certainly choose to blend as needed until the desired consistency is reached. I’m going to try with coconut milk too! My wife loved it. I was eager to taste my soup and scooped some out before adding the half and half and although its obviously not creamy it is still so flavorful and delicious! Thanks for the great recipe! I loved this soup. Perhaps a little more flour to keep it thick and “creamy”. Made this for dinner tonight! Cant wait to try! It’s definitely going to be a regular around here. I am usually not much for soups but hubby loves them and we both thought this was a terrific meal. I also used two large boneless, skinless chicken breasts. I used less than half the amount of mushrooms, and added a bit more of the veg, and added peas at the end to make up for it. I had never bought chicken thighs… they are full of fat and took a bit of time to cut. I did not have any Rosemary today so I will try it again next time with it. Won’t do it again without it!!! I want to make this but I don’t like mushrooms or chicken. Mine didn’t thicken though. I did not tweak it but made it according to the recipe. We added green and red peppers which made it extra yummy. I’m guessing X6 of the original recipe. Thanks for all the great recipes. I grate my carrots and find that it helps! Hi there. A little bit goes a long way Yum. I made this for the first time today for company...it was delicious and so very easy! Nutrition info would be great though! This was such a great dish to make - it was easy, it was delicious. My husband loved it too and suggested I add kielbasa to it. Add uncooked penne pasta, uncooked chicken, and … Almond milk for half/half I made this but only had evaporated milk. With the broth did not need any more half and half. , You can also use lactose free cream which I also use , I am not a chef, but I dabble in recipes from all over the world (it’s a hobby). I also used chicken breast which I cooked beforehand in Dutch oven, I used a little evo and sprinkled a healthy measure of McCormick rotisserie chicken seasoning over it. document.head.appendChild(chicscript); Absolutely my favorite soup. I know they are good because everyone keeps asking for more, for me to make them, and telling me they are awesome. Start by carving out a designated work area in your space. It was out of this world. But, I’d like to add some cooked rice to it like some of the reviews suggest. Except for too crunchy carrot bits, this soup was quite good! I do drop the Rosemary in for a few minutes before serving because we love the flavor and fragrance. Did you follow the recipe exactly as written without any substitutions? Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. served alongside crusty bread and a little homemade mac and cheese. I personally find it better than Campbell’s version! Good Didn’t make any alterations to the recipe except for homemade broth with some leftover chicken and it received rave reviews. The only change I made was to use 3 chicken tenders diced instead of the chicken thighs. Also added the red pepper flakes for a little zing. The bit, that I managed to eat before that, was pretty good, if not a little too tomatoy. He asked if I left him any for work (being that he works in the ever cold San Francisco, CA and lives off of a lake). Explore the best in fall perennials and start planning your autumn garden's layout. Some soups freeze beautifully and others end up mushy and gross. I LOVE this soup! This soup is hearty, creamy, and easy to prepare with simple ingredients. I felt that it was super bland– I think I was hoping it would turn out similar to another soup I’ve had from Grand lux cafe, I guess I was looking for a copycat recipe. Also a good splash of Marsala wine would be yummy. Did use leftover chicken because we had roasted a whole chicken on Sunday, but otherwise followed the recipe. If the mushrooms are sold loose, I suggest getting the smallest ones- if you are not quite there with the liking mushrooms, you will probably prefer it in smaller bites, and imo the smaller ones are just better for some reason. Please use your best judgment for freezing and reheating. And instead of half n half I used milk and butter. I made it tonight. My boyfriend said to me “this is dinner-party ready”. I served with sliced sourdough bread and hubby loved it. I made with a can of Kirkland Chicken Breast + the broth from Costco, and of, course, added a few peas. Will definitely be making this again! Guess I am a slow chopper! this is my favorite soup recipe. Oh and I forgot, I used a gf flour blend in place of the reg flour because of a food allergy, couldn’t tell at all. I usually meal prep on the weekends and stick stuff in the fridge so I can take it to school for lunch (I’m a sophomore in high school :)). I’m making this for sure! Second time I used chicken breasts, never again, will use the thighs, they have more flavor and are tender, the breasts become tough. Had to use what I had on hand – no celery, no mushroom, no fresh rosemary. As always, please use your best judgment. It 8s a keeper. 1 whole chicken (about 4 to 5 pounds, cut up) 8 ounces spaghetti (broken into 2-inch lengths) 1 cup chopped onion 1 cup chopped celery 1 small jar pimiento (chopped) 1 can (10 3/4 ounces) condensed cream of mushroom or cream of celery soup 1 can (10 3/4 ounces) condensed tomato soup 1 can (10 3/4 ounces) condensed cream of chicken soup Doug that sounds like a great Thai twist… did you do it… how did it turn out? I expect it to be much better the next day. It was so delicious and quick to make. This soup IS Damn Delicious! Thank you, I could most def go for a gigantic bowl of this right about now! I know it’s literaly the only meal that I seem to choose first and commit to on a Sunday night. Then, to finish cooking, I added the chicken back into the skillet with a white wine-based sauce along with sauteed mushrooms, tomatoes… Was soooooo good. My main goal with this skillet chicken recipe was to keep the chicken cutlets from drying out. Made the thai shrimp and this one on the same day because I have picky soup eaters. to soften. I sauteed onions with the garlic and added some white wine to lift the brown bits on the bottom of the pan. the finished product was great. Thanks! Very good and easy. Add in the can of cherry tomatoes or the passata and cook for another 5-7 minutes. I did add a little cajun seasoning with the salt and pepper at the end. I also added about 1/2 cup of Orzo pasta and 1 additional bay leaf because of more liquids and no Rosemary. So goooooood!!!!! (Okay, okay, I added some tarragon.) Home made is so much better than canned or even fast food by a long shot. This comforting Italian soup will warm you, filled with orzo pasta, onions, carrots, potatoes, tomatoes, chicken, garlic, and a lightly seasoned broth. This is a fantastic recipe! I could feel the creaminess on my tongue. Add garlic, tomatoes, and oregano. I thought the soup was a little greasy for my taste and suspect that might help. My problem was I should have cut the carrots into a smaller dice- they didn’t cook enough and I ended up simmering the soup an extra 15 minutes before adding 1/2 and 1/2 . My grandmother is know to be a harsh critic when it comes to flavor and her first words were, “Mmm it’s gourmet.” I’d say it was a hit! But then you’d have less soup, and that would be a shame because it was delicious! I made this today and it came out fantastic!!! I made this for my family tonight. I can’t miss with your recipes, I pin things on Pinterest that look delicious, and half the time they’re your recipes. This is absolutely one soup I will make time and time again. Just finished a bowl of this soup and it’s just delicious. I love this dish. This is one of my favorite dishes which always reminds me of m,y childhood. I gave my dr. daughter this recipe too and she makes it on her busy schedule. Easy and delicious! Other than that, love it! Perfect time for some creamy soup! Has anyone tried it just omitting the mushrooms? I also used herbes de provence instead of straight thyme. Simmered this in the sauce and then re introduced the chicken parts and simmered it all together. Margarine for Butter Do you think this would keep a week in the fridge or should it be kept in the freezer? Excellent! How much cooked rice would you suggest putting in the soup? What would you think about adding wild rice to this soup? So yeah, definitely clean eating happening here as I drown myself in this epic creaminess. Alter this recipe any way you see fit. I added cilantro instead of parsley to finish and my family loved it! Very tasty! Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. But we did add some extras, we needed a little more flavor and tickness so we threw in some mozarella grated cheese, a little bit of cilantro sauce and a “pow”of cayenne pepper… outcome: beautifullllll, so yes thanks for the idea, this is definetly for mushroom lovers and soup lovers.
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