Mushroom and Chicken with Sour Cream Soup6 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“I found this one online and tweaked it. It's rich and filling. Good comfort food.” - by Katie Sue
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 378 cal
- 27.1 g
- 18.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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..." See more!"
"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!..." See more"
Chicken Chimichangas with Sour Cream Sauce
Sour Cream Mushroom Chicken
Just swipe to see more like this.