Main Dishesbonappetit4.0
Creamy Chicken and Mushroom Soup
Cozy, rich but not heavy, and it doesn't require a box of broth. Is this your dream soup?
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●bowl
- ●oven
- ●pot
📝 Preparation Steps
1
Pat 2 large skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels. Season with kosher salt on both sides. Set aside.
large skinless, boneless chicken breasts (about 1½ lb.)2
2
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook 10 oz. mixed mushrooms, trimmed if needed, torn into bite-size pieces, stirring occasionally, until softened, 5–⏱️ 7 minutes. Season with salt and continue cooking, stirring occasionally, until browned and crisp, 5–⏱️ 9 minutes more, depending on type. Transfer to a bowl.
. mixed mushrooms (such as maitake, shiitake, or button), trimmed if needed, torn into bite-size pieces10 oz
3
Pour 1 Tbsp. extra-virgin olive oil into same pot, then add 3 large shallots, finely chopped, and 5 garlic cloves, thinly sliced, and season with salt. Cook, stirring occasionally, until softened and lightly browned, about ⏱️ 4 minutes. Add 1 Tbsp. all-purpose flour and 1½ tsp. dried thyme or 1 Tbsp. chopped thyme and cook, stirring often, until combined, about ⏱️ 1 minute.
large shallots, finely chopped3. all-purpose flour1 Tbsp½ tsp. dried thyme or 1 Tbsp. chopped thyme1
4
Pour in 1 cup dry white wine, scraping up browned bits, and bring to a simmer. Cook until liquid is slightly thickened, about ⏱️ 5 minutes. Add half of the mushrooms, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, reserved chicken, and 5 cups water; season with freshly ground pepper. Bring to a rapid boil. Cover pot; remove from heat. Let sit until chicken is cooked through, about ⏱️ 15 minutes.
dry white wine1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1Freshly ground pepper
5
Meanwhile, mix 3 Tbsp. finely chopped parsley, 2 garlic cloves, finely grated, remaining ¼ cup extra-virgin olive oil, and a big pinch of salt in a small bowl to combine.
. finely chopped parsley3 Tbsp
6
Uncover pot and, using tongs, transfer chicken to a plate; shred with 2 forks. Return to pot and add 1 cup heavy cream and 2 tsp. Worcestershire sauce. Set over medium and heat until warmed through, about ⏱️ 4 minutes.
heavy cream1 cup. Worcestershire sauce2 tsp
7
Ladle soup into bowls and top with remaining mushrooms. Drizzle with parsley oil; season with more pepper. Serve with country-style bread if desired.
Country-style bread (for serving; optional)
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