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.

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About Chicken Stroganoff Soup

Course/Dish: Chicken Soups

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