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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Chicken Mushroom Soup Recipe by SooperChef (Cream of Mushroom Chicken Soup)
Chicken Mushroom Soup is a delicious and yet easy soup recipe that is pleasing to your tastebuds. This creamy soup made with Nurpur is one tempting recipe you don't want to miss. Try out this Cream of Mushroom Soup today and share your feedback with us.
#CreamofMushroomSoup #MushroomSoup #Soup #SooperChef
Ingredients for Chicken preparation:
Chicken strips (boneless) 1 ½ cup
Oil 1 tbsp
Salt 1/2 tsp
Black pepper powder 1/2 tsp
Ingredients for Cream of Mushroom Soup:
Nurpur Butter 4 tbsp
Oil 1 tbsp
Onion (diced) 1 cup
Garlic (minced) 1 tbsp
Mushrooms (sliced) 2 ½ cups
All-purpose flour 6 tbsp
Chicken broth 4 cups
Nurpur Full Cream milk 1 ½ cup
Salt 1/2 tsp
Black pepper (crushed) 1/2 tsp
Nurpur dairy cream 1 cup
Fresh parsley (Chopped) as required
Cooked chicken
Croutons as required
Roasted mushrooms 1/4 cup
Ingredients for Croutons:
Bread slices 4-6
Olive oil 1/4 cup
Italian seasoning 2 tsp
Salt 1/2 tsp / to taste
Black pepper powder 1/2 tsp
Garlic powder 1 tsp
Directions for Chicken Preparation:
1. In a pan heat oil and add chicken. Cook until it changes color.
2. Add salt, black pepper and cook until water dries out. Set aside.
Directions for Cream of Mushroom Soup Preparation:
3. In a pot heat butter and add oil. Add onion and saute for 2-3 minutes. Add garlic and cook until fragrant.
4. Add mushrooms and cook for 5 minutes.
5. Add flour and cook for another 2 minutes. Add stock, milk and mix well. Bring it to boil.
6. Reduce the heat to low medium flame and season with salt and black pepper.
7. Turn off flame, blend the soup with hand blender and until smooth texture has obtained.
8. Turn on the flame and simmer for 10-15 minutes while occasionally stirring until thickened.
9. Add roasted mushrooms, cooked chicken and give it a good mix.
10. Your Cream of Mushroom Soup is ready.
Directions for Croutons Preparation:
11. Take the bread slices, cut their edges and then cut them into small squares.
12. In a bowl add bread squares, oil, Italian seasoning, salt, black pepper, garlic powder and toss gently.
13. Spread the bread squares on a baking tray, bake in preheated oven at 170°C for 7-10 minutes or until golden in color.
14. Remove from oven, let them cool at room temperature and serve with Cream of Mushroom Soup.
Preparation time: 15 mins
Cooking time: 30 mins
Servings: 4
Creamy Chicken and Mushroom Soup
RECIPE:
Creamy Chicken and Mushroom Soup - So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!
INGREDIENTS:
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary
DIRECTIONS:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.
Chicken and Mushroom Bake Recipe - Cooking with Cream of Mushroom Soup
Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it a super quick dish for dinner.
This is baked in the oven and is topped with tasty parmesan cheese. For a vegetarian casserole recipe, simply swap the chicken for extra vegetables - easy!
Get the directions for my chicken and mushroom bake recipe on my website:
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Ingredients (Serves 3 | Prep time: 10m | Cooking time: 25m | 350 calories & 17g fat p/serving):
- 150g Mushrooms
- Oil (to fry)
- ½ large Onion
- 2 Garlic cloves
- 1 Can Campbells condensed mushroom soup
- 1 tsp Wholegrain mustard
- 20ml Milk
- Salt (to season)
- 300g Leftover cooked chicken pieces
- 50g Parmesan cheese
- Fresh Parsley
Chicken with Creamy Mushroom Sauce
A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.
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