Ask DJ Lyons: Another version of Chicken Mushroom Soup

Chicken Mushroom Soup ready to eat
Chicken Mushroom Soup ready to eat | Source

Cream of Mushroom Soup recipe using Rotisserie Chicken leftovers

My husband dearly loves Rotisserie Chicken. One day, he bought a large amount. After he had eaten what he wanted and shared some with his mother and her roommate in the nursing home, he had leftovers. I am not overly fond of Rotisserie Chicken; therefore, there was all the more for him. So he came home from the grocery store with some of the mushroom soup ingredients and requested I make him some soup.

This is the recipe I came up with. At the bottom of the hub, you can see the recipe for the Cream of Mushroom Soup that I far prefer. He thinks both recipes are really tasty. You will need to judge for yourself as to which one would suit your taste buds the best. 

Step 1 - Rotisserie Chicken leftovers
Step 1 - Rotisserie Chicken leftovers | Source
Step 1A - Discard skin and bones and grizzle
Step 1A - Discard skin and bones and grizzle | Source

Step 1 - Rotisserie Chicken leftovers

I picked through the leftovers of the Rotisserie Chicken that he had left. I took out all the bones and skin and grizzle. Unfortunately, since dogs can choke on chicken and turkey bones, I had to throw it away instead of putting it out for the neighbor dogs and other critters who enjoy our leftovers.

Step 2 - Place good Rotisserie Chicken pieces in food processor
Step 2 - Place good Rotisserie Chicken pieces in food processor | Source

Step 2 - Place good Rotisserie Chicken pieces in food processor

I put all the viable tasty pieces of chicken in my food processor ready to be chopped up into tiny pieces.

Step 3 - Chop up chicken into small pieces in your food processor
Step 3 - Chop up chicken into small pieces in your food processor | Source
Step 3A - Chicken is now chopped up into small pieces in food processor
Step 3A - Chicken is now chopped up into small pieces in food processor | Source
Step 3B - Chicken is now chopped up into small pieces in food processor
Step 3B - Chicken is now chopped up into small pieces in food processor | Source

Step 3 - Chop up chicken into small pieces in your food processor

The Chicken is now chopped up into small pieces in my food processor.

Step 4- Place chopped up pieces of chicken in soup pot
Step 4- Place chopped up pieces of chicken in soup pot | Source

Step 4- Place chopped up pieces of chicken in soup pot

I placed all the chopped up pieces of chicken in the soup pot.

Don't turn the soup pot yet until all the ingredients are in the pot.

Step 5 - Use two 26 ounce cans of Cream of Mushroom soup
Step 5 - Use two 26 ounce cans of Cream of Mushroom soup | Source
Step 5A - Use two 26 ounce cans of Cream of Mushroom soup
Step 5A - Use two 26 ounce cans of Cream of Mushroom soup | Source

Step 5 - Use two 26 ounce cans of Cream of Mushroom soup

I used 2 twenty-six ounce cans of Cream of Mushroom Soup. They are the family size cans.

Step 6 - Add both cans of Cream of Mushroom soup into soup pot
Step 6 - Add both cans of Cream of Mushroom soup into soup pot | Source

Step 6 - Add both cans of Cream of Mushroom soup into soup pot

I added the contents of both cans into the pot.

Setp 7 - Place 3 tablespoons of Corn Starch in one of the empty soup cans
Setp 7 - Place 3 tablespoons of Corn Starch in one of the empty soup cans | Source
Step 7A - Add about one-half cup of either Soy Milk or regular milk into that same can
Step 7A - Add about one-half cup of either Soy Milk or regular milk into that same can | Source

Setp 7 - Place 3 tablespoons of Corn Starch in one of the empty soup cans

To give the soup that homemade soup quality, we need to thicken the soup. This is a very simple process.

Put three heaping tablespoons of Corn Starch into one of the empty soup cans.

Then pour in part of your milk mixture into the can. In this case, I used Soy Milk as that is a lot healthier than regular milk. It is also more economical as well. 

I put in enough milk to more than cover the Corn Starch. Then I stir it all together until it is well blended and there are no lumps.

Step 8 - Blend the milk and Corn Starch together until there are no lumps
Step 8 - Blend the milk and Corn Starch together until there are no lumps | Source

Step 8 - Blend the milk and Corn Starch together until there are no lumps

This picture demonstrates that I am in the process of stirring the mixture together until there are no lumps.

Step 9 - Pour remainder of 32 ounce container of soy milk in soup pot
Step 9 - Pour remainder of 32 ounce container of soy milk in soup pot | Source
Step 9A - Pour remainder of 32 ounce container of soy milk in soup pot
Step 9A - Pour remainder of 32 ounce container of soy milk in soup pot | Source

Step 9 - Pour remainder of 32 ounce container of soy milk in soup pot

Then pour the remainder of that 32-ounce container of Soy Milk into the pot.

If you are using regular milk, 1%, 2%, or whole milk works best. You will want to at least add as much milk as there is mushroom soup. In other words, fill both empty cans with your milk mixture until they are full. Then pour that amount of milk into the can. If you add any more milk, the soup might be overly thin. If you add less milk, it might be overly thick.

Step 10 - Here is the Chicken Mushroom Soup ready to eat
Step 10 - Here is the Chicken Mushroom Soup ready to eat | Source

Step 10 - Here is the Chicken Mushroom Soup ready to eat

Now that all the ingredients have been added, turn the stove on to high heat. Stir the soup until it reaches a boil. Then turn down the heat to simmer. Stir for a while longer. Then serve.

My husband greatly enjoyed this soup and relished the leftover soup as well.

This recipe is a great way to use up your leftover chicken or turkey scraps.

By the way, you could buy mushrooms and chop them up into small pieces and add this to the recipe as well. That would make the soup even healthier to eat.

Soup Pots

Paula Deen Signature Porcelain Nonstick 6-Piece Cookware Soup and Stew Set, Red Speckle
Paula Deen Signature Porcelain Nonstick 6-Piece Cookware Soup and Stew Set, Red Speckle

An economical way to equip your kitchen with the cookware basic. Beautiful and functional, the platinum colored nonstick interior is easy to clean - foods slide right off. Tempered glass lids offer a snug fit keeping moisture and nutrients in the pan.

 
Rachael Ray Porcelain Enamel 4-Piece Stew and Soup Set, Orange
Rachael Ray Porcelain Enamel 4-Piece Stew and Soup Set, Orange

This set includes everything you need to cook up one-pot-wonders including a stockpot and two must have tools.

 
Farberware Classic Stainless Steel 6-Quart Covered Stockpot
Farberware Classic Stainless Steel 6-Quart Covered Stockpot

Many of us grew up and learned to cook with Farberware, one of the oldest and most trusted names in cookware. The classic beauty and lifetime durability of stainless steel is enhanced by a sandwich of aluminum in the base which improves heat conductivity and efficiency. For making hearty stews and aromatic soups a stock pot is essential. Available in several sizes to accommodate the needs of your family and entertaining style.

 
Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue
Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue

This 6 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid. Tightly fitting lid seals in moisture. The excellent heat retention reduces the amount of energy needed for cooking. Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean. Lid knob is oven safe to 400 degrees Fahrenheit. The black rim on the pot is matte porcelain, not exposed cast iron. Hygienic porcelain enamel is non-reactive with food. Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance. 10 3/4" diameter, 4 1/2" deep. Caribbean Blue

 

4 comments

Eiddwen profile image

Eiddwen 5 years ago from Wales

Mmm sounds delicious. I wiill have to give this one a try.

Thanks for sharing Debbie and take care

Eiddwen.


Ask_DJ_Lyons profile image

Ask_DJ_Lyons 5 years ago from Mosheim, Tennessee Author

Thanks, Eiddwen. I hope you enjoy it as much as my husband did.

Have a great day.

Best wishes,

Debbie


billyaustindillon profile image

billyaustindillon 5 years ago

Mushroom soup is one of our favorite quick meals - usually just a bowl of rice and a can of Campbell's cream of mushroom - this gives a nice variation.


Ask_DJ_Lyons profile image

Ask_DJ_Lyons 5 years ago from Mosheim, Tennessee Author

That sounds good as well. Thanks for visiting!

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