Chili's Chicken and Mushroom Soup (Copycat) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Years ago while in college, I worked at a Chili's restaurant. This soup was my absolute favorite! Chili's no longer offers this soup; however, with this recipe I can enjoy this incredible soup at home. Ingredients:
1/4 cup margarine |
1/4 cup diced yellow onion, cut into 1/4-inch pieces |
1/4 cup diced carrot, cut into 1/4-inch pieces |
1/4 cup diced celery, cut into 1/4-inch pieces |
3 cups sliced mushrooms |
1/2 cup all-purpose flour |
5 1/2 cups chicken broth |
1 pinch dried tarragon |
1/4 teaspoon dried thyme |
1/2 teaspoon white pepper |
1 teaspoon black pepper |
1/2 teaspoon hot pepper sauce |
1 tablespoon chopped fresh parsley |
3 cups half-and-half |
1 1/2 teaspoons lemon juice |
3/4 lb diced cooked chicken |
Directions:
1. Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
2. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
3. Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
4. Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
5. Makes 3 quarts.
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