Chicken with cream of mushroom soup and onion soup mix is a hearty soup that’s packed with flavor. This is a great simple recipe. I like to make this chicken dish on weeknights when it gets too late to really cook anything else. It’s a great dish for using leftover chicken (I use rotisserie chicken), and you can play around with the mushrooms and soup to really customize it to your tastes.
Creamy French Onion and Mushroom Soup.
This Creamy French Onion and Mushroom Soup is the best bowl of cozy french onion soup. It has everything you love about a warming, cheesy bowl of French onion soup…only better. There’s a touch of cream to make every spoonful rich and creamy. Slowly caramelized onions in wine with fresh herbs deliver the most delicious flavor. Then add that classic cheesy bread topping, and you’ll have the perfect bowl of soup. Great for both fall and winter days!
This velvety French onion and mushroom soup, you guys!
Not your typical serving of French onion soup, this. French onion soup is always good, therefore it’s impossible for it to ever be ordinary. However, this bowl is superior. It took me some time to figure out this one, but once I did, I knew it was unique. Funny how my method for creating recipes may vary so much. I occasionally have a clear concept in my thoughts. One that already makes me very excited, so I don’t hesitate to come up with the recipe.
I occasionally get ideas that I like but don’t particularly love. These are the recipes that I frequently take a bit longer to perfect. With this French onion soup, that was kind of the situation. I intended to prepare a French onion soup with plenty of herbs, mushrooms, and herbs. That would have been fantastic, without a doubt, but I needed a real thrill.
We came up with this soup after exchanging numerous texts with my sister-in-law, who has truly emerged as one of my best resources for encouraging me to think outside the box. a mushroom and onion cream sauce with twice as much herbs. I was finally excited…so excited after making a few little adjustments to the recipe. It’s challenging to improve a traditional dish like french onion soup, but this one just could.
ok, the simple(ish) details.
You already know two things if you’ve ever cooked French onion soup. One, there isn’t much complexity and it’s truly quite simple. Two: It takes the onions a moment (or two) to truly caramelize. Dinner may take a bit longer to prepare than the typical thirty minutes, but it will be worth the wait.
And, I dunno, there’s just something comforting and calming about caramelizing onions on the burner. However, I am strange… I’m the only one that feels that way, I think.
Anyway, over the years, I’ve made a lot of French onion soup. Although I’ve occasionally cheated when it comes to the onions, I wanted to fully caramelize them for the most flavorful French onion soup possible.
So begin by preparing butter, sweet yellow onions, a little honey, and dry white wine.
For obvious reasons—fat, flavor, and deliciousness—butter is used. The honey speeds up the process of cooking and caramelizing the onions. These ingredients are crucial, in my opinion, if you want to make wonderfully caramelized onions. then the wine… Use dry white wine, which is what most French onion soups call for. About half of the wine will be cooked into the onions. This not only aids in the speedy and even caramelization of the onions, but it also gives them an incredibly rich flavor.
It’s tasty.
I advise using around half a cup of apple cider or apple juice to caramelize the onions if you’d rather not cook with wine. Use chicken or vegetable broth in place of the leftover wine (another half cup).
Add the herbs and those mushrooms when the onions have caramelized. Because of the deep taste the mushrooms bring, they aid in bringing out the herbs and caramelized onions.
Add the broth now. To make this vegetarian, use vegetable broth; otherwise, use chicken broth; both work very nicely. Add the cream after the soup has simmered for about ten minutes. The secret to this soup is the cream. Although it isn’t heavy, it provides a luscious creaminess that significantly improves, indulges, and just plain improves this soup.
finish it up.
After the soup has simmered for a while, pour it into tiny ramekins that can go in the oven. These are the miniature Staub cocottes that I occasionally enjoy using. But I also enjoy these adorable little pumpkin cocottes. French bread with crusts and cheese are placed on top. Place next for melting under the broiler. The broiler works quickly, so keep an eye on it.
Simply melt the cheese on the bread and then add the cheese-topped toast to the soup if you don’t have any oven-safe bowls.
Simply take these out of the oven to enjoy the delight of a bowl of French onion soup and the bubbling cheese. And that’s it, guys. This soup is undoubtedly one of those fall/winter comfort dishes that makes you want to roll your eyes back.
The nicest Sunday night supper will be made with it, and it will also be fantastic for the forthcoming holidays and for low-key entertaining. I already have plans to prepare this for Christmas and Thanksgiving. The soup is a favorite among all.
EASY CREAMY CHICKEN STROGANOFF
In about 30 minutes, you’ll be able to eat. Easy Creamy Chicken Stroganoff is a traditional comfort dinner that combines basic ingredients from the refrigerator and pantry to make a smooth, flavorful sauce that simmers. This simple nightly classic just calls for chicken, mushrooms, cream of mushroom soup, instant onion soup mix, and sour cream.
Note: A few of the recipe’s links are paid Amazon Associates links. This means that if you click and shop, I receive a tiny commission. I only connect to brands or components that I use and adore, so your cost is the same.
INGREDIENTS TO HAVE ON HAND
- 1 ½ – 2 pounds of chicken tenders or skinless chicken breast
- cream of mushroom soup
- onion soup mix
- sour cream
- fresh mushrooms
This recipe is practical on a busy night in addition to requiring only five ingredients, excluding salt, pepper, and olive oil: The chicken tenders don’t need to be diced before cooking.
Once the chicken is cooked, it is simple to separate the fried strips using a spoon or spatula in the skillet.
EASY TO MAKE
It lives up to its name, Easy Creamy Chicken Stroganoff.
After coming home from work, you may whip up a quick lunch with this recipe, which is absurdly simple to cook. The best park is located here, and it tastes like a sauce that has been simmering on the stove for a long time.
This meal is delicious and only takes 30 minutes to prepare.
These five ingredients, together with a skillet set to medium heat, are all that are required.
A WEEKNIGHT FAVORITE
This is a busy night’s recipe! After work, you may easily prepare Easy Creamy Chicken Stroganoff at home because it doesn’t call for any elaborate ingredients or seasonings.
You only need one envelope of Lipton onion soup mix.
This dish incorporates warm, soothing flavors that we adore, yet it takes much less time to prepare than typical comfort food dishes.
ONE CAN OF SOUP
For this recipe, one can of cream of mushroom soup is required. Use the entire can without dilution; do not add water. The sauce is being made, and we want it to be rich and creamy rather than thin. For this recipe, I prefer to use cream of mushroom soup, although cream of chicken is a delicious alternative.
SLOW COOKER OPTION
The slow cooker may easily be used to prepare creamy chicken stroganoff. In a 4 or 4.5 quart slow cooker, combine the uncooked chicken tenders, onion soup mix, fresh mushrooms, and cream of mushroom soup can.
Cook for around 6 hours on low heat. Lift the lid, stir to combine, then use a large spoon to cut the cooked chicken into bite-sized pieces.
Replace the lid after stirring in the sour cream. Cook the sauce on low for an additional 20 to 30 minutes, or until it is heated.
CREAMY OR EXTRA CREAMY
One of the reasons I adore this recipe for chicken stroganoff with double cream is because it’s simple to savor. Simply add an extra scoop or two of sour cream if your family wants a sauce that is particularly creamy. Less sour cream should be used for a stronger sauce.
HOW TO SERVE
You may spoon your simple, creamy chicken stroganoff over toast, pasta, cooked rice, mashed potatoes, or roasted vegetables. For a busy night, toast is a fantastic alternative.
CHOOSING THE MUSHROOMS
Here’s another method that this dish is very simple. Which type of mushroom you use is irrelevant. You’ll get excellent results as long as the mushrooms are fresh rather than canned. Although baby portobellos or crimini mushrooms are also great alternatives, I prefer to use white, sliced mushrooms in this recipe.
HOW TO STORE LEFTOVERS
Enjoy leftovers within three to five days and place them wrapped in the refrigerator. To reheat leftover chicken stroganoff, bake it for about 40 minutes at 275 degrees Fahrenheit in a covered, heat-resistant baking dish. Alternately, warm it on a covered platter in the microwave.
TOP TIPS AND FAQ
Is there a substitute for the Lipton Onion Soup Mix? Maybe with less sodium?
Add 14 cup dried onion flakes, 12 teaspoon each of pepper and salt, and 1–2 teaspoons of low sodium soy sauce as an alternative. Although the bottled onion soup mix also has a thickening agent, you might need to add a little cornstarch to obtain the same consistency. This should however imitate the flavor.
Could I use plain yogurt instead of sour cream?
Greek yogurt made with whole milk is the closest alternative to sour cream in terms of taste and texture, so I do advise using it. Since yogurt typically contains less fat than sour cream, it is more likely to curdle when heated to a high temperature. So, while you whisk it in and heat it to a sizzling but not boiling serving temperature, keep an eye on the temperature.
What is stroganoff?
Although stroganoff comes in different forms, the flavor combination has roots in Russian history and dates back to the 1800s. A stroganoff, in general, refers to beef that has been sautéed with onions and simmered in a sauce made of sour cream, seasonings, and typically contains mushrooms. By utilizing dried onions from the soup mix and a can of soup to make the sauce, this dish takes a few short cuts.