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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with mushroom soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with mushroom soup. 

This one-pot wonder is a nourishing way to end the day.

Ingredients

6 cups chicken stock
2 tablespoons sherry
200g sliced button mushrooms
2 single chicken breast fillets, trimmed and thinly sliced
salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley

Method

Place chicken stock and sherry in a large saucepan over medium-high heat. Simmer for 5 minutes, then add mushrooms and cook for another 3 minutes. Add chicken and cook for 3 minutes or until cooked through. Season with salt and pepper and stir in parsley. Serve immediately.

Source
Taste.com.au - March 2009, Page 6
Recipe by Kate Murdoch  

More Chicken Recipes:            

Basil pesto chicken
Chicken and ginger broth
Chilli and lime chicken fillets
Chicken, butternut squash & pear bake
Chicken laksa
Barbecued chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try chicken noodle soup  Recipe. Enjoy our collection of quick & easy recipes and learn how to make chicken noodle soup.

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds, too

Easy
Serves 4
Prep 10 mins
Cook 30 mins
Low-fat

Ingredients

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce , plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Method

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

Try

Make it vegetarian

Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Nutrition Per serving

217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 g

Recipe from Good Food magazine, February 2006.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cream of Chicken Soup Recipe. Enjoy our collection of quick & easy soup recipes and learn how to make Cream of Chicken Soup.

This creamy chicken soup is sure to become a family favourite .

Ingredients (serves 4)

2 cups chicken stock
3 (900g) chicken marylands, skin removed
1 large brown onion, chopped
2 celery stalks, chopped
1 medium leek, trimmed, halved, washed, chopped
50g butter
1/3 cup plain flour
1/2 cup pure cream
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

1. Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
  
2. Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper. Sprinkle with parsley. Serve.

Notes
Make a batch of soup and freeze for work lunches. Store in airtight containers. Microwave for 2 to 3 minutes or until heated through. Freeze soup for up to 3 months. Defrost in the fridge overnight before reheating, adding stock if required.

Variations:
Herb chicken soup: Stir in 2 teaspoons fresh lemon thyme and 2 tablespoons fresh chopped chives with parsley. Chicken and corn soup: Stir in 310g can corn kernels, drained, with chicken in step 2.

Source
Super Food Ideas - May 2008, Page 46
Recipe by Liz Macri

More Chicken Recipes:

Chicken Soup
Chinese Chicken Noodle Soup
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Soup Recipe. Enjoy our collection of quick & easy soup recipes and learn how to make Chicken Soup.

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

Preparation Time15 minutes
Cooking Time40 minutes

Ingredients (serves 4)

4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method

1. Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
  
2. Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
  
3. Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Source
Good Taste - July 2005, Page 131
Recipe by Jan Purser 

More Chicken Recipes:

Chinese Chicken Noodle Soup
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chinese Chicken Noodle Soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chinese Chicken Noodle Soup.

Ingredients (serves 2)

220g packet thin hokkien noodles
2 cups salt-reduced chicken stock
1 cup (120g) frozen Asian vegetable mix
2 teaspoons salt-reduced soy sauce
1/2 teaspoon sambal oelek (see note)
2/3 cup (150g) shredded cooked chicken
2 green onions, chopped

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.
  
2. Place stock in a saucepan over high heat. Bring to the boil. Add vegetables. Cook for 1 to 2 minutes or until vegetables are just tender. Stir in soy sauce and sambal oelek. Divide noodles between bowls. Top with chicken, onion and stock mixture. Serve.

Notes
Sambal oelek is a spicy Indonesian chilli sauce. It's available from the Asian section of the supermarket.

Source
Super Food Ideas - May 2008, Page 68
Recipe by Donna Boyle

More Chicken Recipes:

Glazed Chinese Chicken
Maple-Mustard Baked Chicken

Save and Share Chinese Chicken Noodle Soup Recipe

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