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Mushroom and Chicken with Sour Cream Soup

Rated as 4.43 out of 5 Stars
3

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

50 m servings 378
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 378 calories; 27.1 18.2 16.9 84 819 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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

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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! 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 s...

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.

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

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, ...

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 mi...

Very flavorful! I added truffle salt when I was sauteing the mushrooms and it brought out the flavor of the mushrooms. I also used a bullion stock base because I don't use cubes, I think it adds...

The only change I made was adding a few more mushrooms. Otherwise I followed the recipe exactly as written. The soup was a huge hit with the family and I will definitely make it again.

I made this almost exactly as written. I forgot to buy green onion so I used white onion instead. This soup is creamy and delicious without the need to blend in a food processor. I used pulled s...