CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
CREAM OF CELERY CHICKEN SOUP
If you have ever bought a bunch of celery and had a hard time using it up? Then this is the recipe for you!
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 16
Steps:
- Cut celery and potatoes into one inch chunks.
- Add to soup pot with the chicken broth and chicken breasts. Bring to a boil. Reduce heat, cover and simmer 25-30 minutes or until potatoes are soft and the chicken is cooked through. Remove chicken breasts from pot and set aside to cool. Cut chicken into ½ inch (1.5 cm) chunks and reserve.
- Puree soup using an immersion blender.
- Melt butter in saucepan. Add diced onion and sauté until translucent. Add finely minced celery and celery seed and sauté until tender and fragrant - about 5 minutes.
- Whisk milk, sour cream, reserved cooked chicken, salt, white pepper and dried tarragon into soup about 10 minutes before serving. The amount of salt needed will depend on the saltiness of your broth. Serve immediately as it is best not over-cooked. Garnish each bowl with a sprig of fresh celery.
Nutrition Facts :
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
NO TIME TO COOK CHICKEN
Chicken, creamy soups, and sour cream in a slow cooker - cook all day, ready for you when you get home. Only 4 ingredients! Everyone loves this, a no hassle dinner good enough for company.
Provided by SUE ANN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 4
Number Of Ingredients 4
Steps:
- Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
- Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 12.1 g, Cholesterol 88 mg, Fat 16.2 g, Fiber 0.5 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 1142.2 mg, Sugar 1.5 g
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
CREAM OF CHICKEN BREASTS
This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.
Provided by Pat Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish and season to taste.
- Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 9.1 g, Cholesterol 80.6 mg, Fat 7.4 g, Protein 31.6 g, SaturatedFat 2.6 g, Sodium 607.1 mg, Sugar 3.9 g
CREAM OF CHICKEN AND CELERY SOUP (CHEATING)
Found this quick, cheating recipe in a magazine article, Margaret Fulton's suggestions on ways to make canned soup suitable for unexpected guests. My family loved this and now my daughter wants me to post it here. It came in handy on many occasions.
Provided by Ninna
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken and celery soup with milk and water, DO NOT BOIL.
- Add chicken, heat in soup, taste and add extra milk if needed.
- Sprinkle with parsley and serve with croutons.
Nutrition Facts : Calories 276.3, Fat 15.8, SaturatedFat 5.2, Cholesterol 56.9, Sodium 1547.8, Carbohydrate 18.4, Fiber 0.6, Sugar 2, Protein 15.1
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