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09 February 2012 @ 12:07 pm
Creamy of Chicken & Mushroom Soup  


Makes: 4 servings

This dish is rich and satisfying, the perfect winter meal over noodles, rice or with biscuits. It freezes well, reheats marvelously and makes a really good quick meal right out of the freezer. Garnish with green onions, sour cream and parmesan cheese.

4 boneless skinless chicken thighs
3 T cooking oil
3 T flour
5 c milk
½ c of cream or half & half
3 T corn starch
8 oz sliced fresh mushrooms
2 t garlic powder
1 T ground black pepper

½ t salt

Large Stockpot with Lid*
Large Whisk
Dinner Plate
2 Forks

Measuring Cups & Spoons

  • Bring the cooking oil to temperature in the stockpot.
  • Put in the chicken thighs and cook over medium low heat until golden brown on all sides.
  • Remove meat to a dinner plate to cool for shredding.
  • Leave the chicken drippings and oil in stockpot and lower the heat.
  • Add the flour to the pot and whisk to form a roux (if there is not enough oil to make a paste add bit of cooking oil so you get a thick mixture).
  • Toast the roux over low to medium heat until lightly browned.
  • Then add 2 cups of milk to the roux and cook over medium low heat (whisk well to avoid lumps).
  • When the sauce has thickened add 2 more cups of milk while whisking and cook until you have a heavy gravy.
  • Blend the corn starch and ½ & ½ together in a cup (this help stabilize the sauce for storage and freezing).
  • Shred the cooled chicken into spoon sized pieces.
  • Now add all remaining ingredients to the pot in the following order: fresh mushrooms, shredded chicken, remaining milk, dissolved cornstarch and the spices*.
  • Mix well, place heat on lowest setting, cover and cook until the mushrooms are tender (about 20-30 minutes).
  • Serve hot over the starch of your choice.
  • Good with a side of peas or green beans.

*Crock-pot Variation: I generally slow cook this dish when I am teaching so I use the 8 hour setting and prep as I am making breakfast. My Rival has a stay warm setting (nice!). If you are preparing this dish in a crock proceed as follows after shredding the chicken.

  • Now combine the sauce and all the remaining ingredients in your crock-pot: fresh mushrooms, shredded chicken, remaining milk, dissolved cornstarch and the spices*.
  • Mix well, place heat on lowest setting, cover and cook until the mushrooms are tender or you are ready to eat.
  • Serve hot over the starch of your choice.
  • Good with a side of peas or green beans.

Frugally yours-

KC

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