Chili's Chicken Mushroom Soup Recipe

ingredients

1/4 cup margarine
1/4 cup diced yellow onion (cut into 1/4-inch pieces)
1/4 cup diced carrots (cut into 1/4-inch pieces)
1/4 cup diced celery (cut into 1/4-inch pieces)
3 cups sliced mushrooms (cut into 1/8-inch slices)
1/2 cup 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 cream
1 1/2 teaspoon lemon juice
3/4 pound diced cooked chicken

directions

Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.

nutrition data

204 calories, 13 grams fat, 9 grams carbohydrates, 14 grams protein per 1 cup. This recipe is low in carbs.

reviews & comments

Guest Foodie REVIEW:
January 20, 2010

This soup is fabulous. I wouldn't change a thing. I've never had it at the restaurant but I make it at home all the time! Really excellent!
Rox REVIEW:
February 16, 2006

Very Good. I did eliminate the lemon juice however.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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