Mushroom and Chicken with Sour Cream Soup Recipe - Allrecipes.com
  • READY IN 50 mins

Mushroom and Chicken with Sour Cream Soup

Recipe by  

"I found this one online and tweaked it. It's rich and filling. Good comfort food."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Melt the butter in a large skillet over medium heat. Stir the tarragon, nutmeg, green onions, and 2 pinches of salt into the melted butter; cook and stir until the green onions are softened, about 4 minutes. Add the mushrooms, stir to coat, and continue cooking until the mushrooms are tender, about 5 minutes more. Fold the chicken into the mixture and cook together until the chicken gets hot, about 1 minute. Sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes.
  2. Dissolve the beef bouillon cubes in the hot water; pour into the chicken mixture about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat to bring the mixture to a boil; return heat to medium. Stir the sour cream into the mixture until well integrated.
  3. Dissolve the cornstarch into the cold milk; stir into the soup. Increase the heat to medium-high and cook the soup until it begins to bubble on the sides, but not boiling; again return heat to medium, stirring continually. Add the lemon juice, cayenne pepper sauce, salt, and pepper; stir. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

Very good! I used left-over roast chicken instead of rotisserie, but otherwise followed exactly. Love tarragon, but think it could use a little less, and a few more mushrooms. Needs a deep skillet!

 
Most Helpful Critical Review
May 21, 2011

It was OK. We'll eat it, but, not sure I will prepare again.

 

9 Ratings

Sep 10, 2010

Loved it! I had no green onions or tarragon, and used white onion instead. The taste would have been better with the green! Otherwise, I kept everything to a tee. Thanks for sharing this recipe!

 
Oct 20, 2011

Very good. I would however leave the nutmeg out next time, because I don't like it. I could still taste it. But otherwise very good.

 
Mar 02, 2011

very good. we made some modifications, and turned it into a slowcooker recipe. we used almond milk and no sour cream. we also used two thawed chicken breasts, tripled the amount of tarragon, and threw in a pack of frozen spinach. also, we used two cans of chicken broth instead of the beef bouillon and water. cooked on low for 6 hrs.

 
Mar 14, 2012

Rich with lots of flavor. Easy to make. I bought local grocery fried chicken (remove all the skin and breading) and that makes it easy. Worked very well. Substituted lo fat sour cream and milk.....recipe is high in total and sat. fat. Great soup!

 
Feb 03, 2014

It was very good, however I left the nutmeg out because I'm just not a fan of it except in baked goods. Otherwise I followed the recipe, but did add more mushrooms because we are partial to them.

 
Jan 03, 2014

Not a fan. The lemon juice did not complement this recipe at all. It called for way too much sour cream. Between the lemon and sour cream it has a strange tang. No one in my family will eat it. Trying to save it now so it doesn't go to waste...

 

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Nutrition

  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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