"I found this one online and tweaked it. It's rich and filling. Good comfort food." — Katie Sue
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green onions, lighter half chopped thin and darker green half discarded
chopped button mushrooms
chopped rotisserie chicken
3 1/2 cups
1 1/2 teaspoons
cayenne pepper hot sauce
salt and pepper to taste
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!
It was OK. We'll eat it, but, not sure I will prepare again.
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Chicken with Sour Cream Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 244
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