Creamy Chicken and Mushroom Soup
Ingredients
The soup
-
2
large
skinless, boneless chicken breasts
-
1½
lb.
chicken breasts
-
1½
tsp.
Diamond Crystal kosher salt
-
4
Tbsp.
extra-virgin olive oil
-
¼
cup
extra-virgin olive oil
-
10
oz.
mixed mushrooms
-
3
large
shallots
-
7
cloves
garlic
-
1
Tbsp.
all-purpose flour
-
1½
tsp.
dried thyme
-
1
cup
dry white wine
-
3
Tbsp.
finely chopped parsley
-
1
cup
heavy cream
-
2
tsp.
Worcestershire sauce
For serving
-
to taste
freshly ground pepper
-
optional
country-style bread
Instructions
- Pat the chicken breasts dry and season with salt.
- Heat olive oil in a Dutch oven and cook the mushrooms until softened and browned.
- Cook shallots and sliced garlic in the pot until softened, then add flour and thyme.
- Pour in white wine, scrape up browned bits, and let simmer until thickened.
- Add half the mushrooms, salt, chicken, and water; bring to a boil and let sit until chicken is cooked.
- Mix parsley, grated garlic, remaining olive oil, and salt for the drizzle.
- Shred the chicken, return it to the pot, and add cream and Worcestershire sauce; heat through.
- Serve the soup topped with remaining mushrooms and drizzle with parsley oil.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
30g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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