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Photo by: Joseph De Leo
This soup, chock-full of chicken and mushrooms in a broth enriched by sour cream, is outstanding for an evening supper. Serve with warm baguette slices. Homemade chicken broth is best, but high-quality purchased may be used.
In a large soup pot over medium heat, melt butter. Add onion, mushrooms, and bell pepper and sauté until tender, about 5 minutes. Stir in flour. Add broth and stir until slightly thickened, about 2 minutes. Add wine, seasonings, and chicken. Reduce heat to low and simmer, uncovered, 10 minutes. Remove from heat and stir in sour cream until blended. Return pan to heat, but do not boil. Serve in bowls.
If making ahead, reheat slowly over medium-low heat.
To cook chicken breasts, use either skinned and boned chicken breasts or breasts with bone in and skin on. (The bones and skin add extra flavor.) Put chicken breasts in a saucepan and add enough water or chicken stock to cover. For 2 chicken breast halves, add a pinch of salt, 1 parsley sprig, 1 small chunk of onion, and 2 or 3 black peppercorns. Bring to a boil over high heat, immediately reduce to low, and simmer (liquid should barely bubble), covered, until chicken turns white, about 15 minutes. Transfer chicken to a plate to cool until ready to use, or cool in liquid if time allows. Remove any skin and bones, if necessary, and discard. The broth may be strained and refrigerated or frozen for other uses. One ½-pound chicken breast half will yield 1 cup of diced cooked chicken.
Nutritional information is based on 6 servings.
Nutrients per serving (% daily value)