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Chicken and Mushroom Soup

A creamy chicken and mushroom stew poached in a savory broth with aromatics.

Servings
4 servings
Difficulty
Medium

Ingredients

The Protein

  • 2 lb boneless, skinless chicken breasts left whole, or sliced horizontally into cutlets

The Mushrooms

  • 1.5 lb mini bella mushrooms sliced 1/4-inch thick

Aromatics

  • 1 medium yellow onion diced
  • 2 celery diced
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme
  • 1 tsp minced rosemary
  • 1 bay leaf

Roux & Liquids

  • 2 tbsp unsalted butter or olive oil divided
  • ⅓ cup all-purpose flour
  • ½ cup dry white wine or dry sherry optional
  • 5 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half

Finishing

  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley
  • kosher salt
  • cracked black pepper

Instructions

Sear Mushrooms

  1. Heat 1 tbsp oil or butter in a large Dutch oven over medium-high heat.
  2. Sear half of the sliced mushrooms undisturbed for 3 minutes, then stir until moisture evaporates and edges are browned (6–8 minutes). Transfer to a bowl.
  3. Repeat with remaining mushrooms using 1/2 tbsp oil or butter. Set all aside.

Build Base

  1. Lower heat to medium and add remaining 1/2 tbsp oil or butter.
  2. Sauté onion and celery with salt for 5 minutes until tender.
  3. Stir in garlic, thyme, and rosemary; cook for 1 minute.
  4. Sprinkle in flour and stir constantly for 2 minutes.

Simmer

  1. Deglaze with white wine or sherry, scraping the bottom of the pot.
  2. Slowly whisk in chicken broth until smooth.
  3. Stir in bay leaf, Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper.

Poach and Finish

  1. Add chicken breasts and 3/4 of the cooked mushrooms to the broth.
  2. Cover with lid slightly cracked and poach on low for 12-15 minutes (or 8-10 minutes for cutlets) until chicken reaches 160°F.
  3. Remove chicken to a cutting board to rest.
  4. Discard bay leaf. Dice or shred chicken.
  5. Stir chicken, resting juices, and cream into the pot; warm through on low for 2 minutes.
  6. Stir in lemon juice and parsley. Season with salt and pepper and serve topped with reserved mushrooms.

Nutrition

Calories
580 kcal
Protein
52 g
Carbs
16 g
Fat
24 g
Fiber
3 g
Sugar
6 g
Sodium
840 mg

From https://truckbc.com/