Chicken Stroganoff Soup

Kim Waldrop


One day when hungry for beef stroganoff I came up with this. It was a big hit with family and customers of our restaurant.


★★★★★ 1 vote

Approx 20
40 Min
1 Hr



  • med-large pkg
    chicken pieces boiled, deboned.
  • 1 1/2 qt
    chicken broth from boiled with fat removed.
  • 2 taste
    chicken base
  • 12 oz
    package mushrooms
  • 1 pkg
    reims egg noodles from freezer section.
  • 1 pkg
    frozen mixed vegies optional
  • 1 pkg
    frozen green beans, optional
  • 1 pkg
    frozen whole cernal corn optional
  • 1-16 oz
    sour cream
  • 1-2 medium
    onions, yellow, medium
  • 1 tsp
    pepper to taste

How to Make Chicken Stroganoff Soup


  1. In med stock pot boil chicken in approx 2 quarts of water. Pull chicken, (cool & de-bone) while doing this refrigerate the broth, then skim fat off the top. Put chicken back in broth. I use a 6 quart crock pot. Bring to boil.
  2. Add remaining ingredients, simmer for approx 1 hour on high in crock pot, or at this point you can leave it on low while you go shopping or to work.

Printable Recipe Card

About Chicken Stroganoff Soup

Course/Dish: Chicken Soups

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