How To make Chicken in Cream Of Mushroom Soup
Ingredients
1
each
sour cream, pint
1
each
cream of mushroom soup, can
4
each
chicken pieces, thighs or breasts
Directions:
Brown the chicken in oil over medium heat; usually 15 minutes to 1/2 hour, turning it every 5 minutes or so. Drain out as much of the oil as possible.
Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.
Cook some pasta (rotini works well) and stir it into the sauce with the chicken when ready to serve. To reheat, just add a little bit of milk to the sauce and microwave for 3 minutes.
This might not sound like an exciting dish, it is a wonderful meal. Also slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time.
How To make Chicken in Cream Of Mushroom Soup's Videos
Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! FULL RECIPE:
CREAM OF MUSHROOM SOUP
1 teaspoon minced garlic
1 medium white onion, chopped
2 tablespoons salted butter
1/4 cup + 2 tablespoons all-purpose flour
3 cups water
2 cups fresh milk
1 cup heavy (or all-purpose) cream
1-2 cans mushrooms
Cream of Mushroom Soup Chicken Thighs | The Hungry Bachelor
A simple, cost effective and delicious dish that you can make in a snap! For the full recipe visit:
Cream of Chicken Soup Recipe By Food Fusion
Winter Special Cream of Chicken Soup recipe. #HappyCookingToyou #FoodFusion
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Cream of Chicken Soup
Serves 5-6
Recipe in English:
Ingredients:
-Chicken fillets 350 g
-Chicken boneless cubes 150 g
-Pyaz (Onion) 1 small
-Gajar (Carrot) 1/4 Cup
-Lehsan (Garlic) cloves 2
-Chicken cube 1
-Pani (Water) 1 & ½ litre or as required
-Cream 1 Cup (room temperature)
-Doodh (Milk) 1 Cup
-Makhan (Butter) 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) finely chopped ½ Cup
-Gajar (Carrot) finely chopped ½ Cup
-Matar (Peas) boiled ½ Cup
-Atta (Wheat flour) sifted 3-4 tbs
-Pani (Water) 1 Cup or as required
-Namak (Salt) ½ tbs or to taste
-Kali mirch (Black pepper) crushed ½ tbs
-Dried Parsley 1 tsp
-Fresh basil leaves 8-10
-Croutons for garnishing
Directions:
Prepare Stock:
-In a pot add chicken fillets, chicken boneless cubes, onion, carrot, garlic, water and bring it to boil.Cover and cook on low flame for 15-20 minutes. Stock is ready!
-Can be stored in freezer for up to 1 month.
-Take out chicken fillets. Let it cool. Cut chicken fillets into cubes & set aside for later use.
-Blend the whole mixture with hand blender & set aside.
-In bowl add cream, milk and whisk well. Set aside.
-In a pot, add butter and let it melt.
-Add garlic and onion, mix well and sauté until translucent.
-Add carrots, peas and mix well.
-Add wheat flour and mix well for 2-3 minutes.
-Add water in it. Whisk well and cook until thickens.
-Now add prepared stock, salt, black pepper crushed, dried parsley, fresh basil leaves and mix well.
-Add chicken boneless cubes and mix it. Bring it to boil and cook on low flame for 6-8 minutes.
-Turn off the flame now. Add prepared cream mixture and whisk well. Turn on the flame and cook on low flame for 4-5 minutes.
-Garnish with croutons, fresh basil leaves & serve hot!
Recipe in Urdu:
Ajza:
-Chicken fillets 350 g
-Chicken boneless cubes 150 g
-Pyaz (Onion) 1 small
-Gajar (Carrot) 1/4 Cup
-Lehsan (Garlic) cloves 2
-Chicken cube 1
-Pani (Water) 1 & ½ litre or as required
-Cream 1 Cup (room temperature)
-Doodh (Milk) 1 Cup
-Makhan (Butter) 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) finely chopped ½ Cup
-Gajar (Carrot) finely chopped ½ Cup
-Matar (Peas) boiled ½ Cup
-Atta (Wheat flour) sifted 3-4 tbs
-Pani (Water) 1 Cup or as required
-Namak (Salt) ½ tbs or to taste
-Kali mirch (Black pepper) crushed ½ tbs
-Dried Parsley 1 tsp
-Fresh basil leaves 8-10
-Croutons for garnishing
Directions:
Prepare Stock:
-Pot mein chicken fillets, chicken boneless cubes, pyaz, gajar, lehsan aur pani daal ker ubal anay dein aur dhak k halki ancch per 15-20 minutes k liye paka lein. Yakhni tayyar hai.
-Ek month tak freezer mein store ker saktay hain.
-Chicken fillets ko nikal lein aur thanda ker k cubes mein cut ker lein. Baad mein use kernay k liye side per rakh dein.
-Mixture ko hand blender ki madad sa ache tarha blend ker lein & side per rakh dein.
-Bowl mein cream aur doodh daal ker ache tarha mix karein & side per rakh dein.
-Pot mei makhan daal ker melt ker lein.
-Lehsan aur pyaz daal ker ache tarha mix karein aur translucent honay tak sauté ker lein.
-Gajar aur matar daal ker ache tarha mix ker lein.
-Atta daal ker 2-3 minutes tak pakayen.
-Pani daal ker ache tarha whisk karein aur garha hunay tak paka lein.
-Ab tayyar yakhni, namak, kali mirch crushed, dried parsley aur fresh basil leaves daal ker ache tarha mix karein.
-Chicken boneless cubes daal ker mix karein aur ubal anay ka baad halki ancch per 6-8 minutes tak pakayen.
-Chulha bund ker dein.Tayyar cream mixture daal ker ache tarha mix karein. Choolha on kernay k baad halki ancch per 4-5 minutes tak pakayen.
-Croutons aur fresh basil leaves se garnish ker k garam garam serve karein!
How to make Cream of Chicken and Cream of Mushroom Soup | Taste the Difference
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HOW TO COOK CHICKEN WITH CREAM OF MUSHROOM | Kat's Empire |
#ChickenWithCreamOfMushroom #Cooking101
*INGREDIENTS:
- butter
- onion
- garlic
- cheese (optional)
- mushroom
- chicken
- cream of mushroom
- salt
- pepper
*ALWAYS ADJUST TASTE TO YOUR OWN PREFERENCE.
*DISCLAIMER:
I'm not a chef. I'm just a person who loves cooking food and making video recipes of it. Most of my recipes are also from Youtube and other reading materials. My measurements are often estimates. My cooking is based on my personal taste and I always do it my way.
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