Chicken recipe collection

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.

A flexible cream of fresh vegetable soup template: simmer your chosen vegetable in chicken broth with onion, blend smooth, then enrich with a quick milk béchamel. Works with broccoli, asparagus, cauliflower, and more.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.

Creamed chicken and potato in a simple white cheddar sauce made with butter, flour, and milk. A gentle, single-serving recipe ideal for baby food or toddlers.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Creamed turkey with pastry pillows: leftover roast turkey and Italian sausage in a mushroom-sherry cream sauce, served over buttery puff pastry squares. Holiday-leftover dinner for a crowd.

Creamy asparagus soup with onion, celery, a whisper of mace and a finish of cream. Garnished with chopped hard-cooked egg for an old-fashioned springtime starter. Six ingredients, 35 minutes.