Very few dishes can hug your soul quite like a bowl of creamy mushroom soup paired with perfectly cooked chicken breast. This recipe is your ticket to comfort town, with stops at Flavorville and Easy Street.
Why This Recipe Works
- The combination of earthy mushrooms and tender chicken breast creates a harmony of flavors that’s both comforting and sophisticated.
- Using a blend of fresh and dried mushrooms maximizes the depth of flavor in the soup.
- Browning the chicken breast before baking ensures a juicy interior with a beautifully caramelized exterior.
- The soup’s creaminess comes from a roux-based method, offering a velvety texture without being overly heavy.
- This dish is versatile, serving as a cozy weeknight dinner or an elegant option for guests.
Ingredients
- 1 lb chicken breast, boneless and skinless
- 2 cups fresh mushrooms, sliced
- 1/2 cup dried mushrooms, rehydrated
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Equipment Needed
- Large pot
- Oven-safe skillet
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Ingredients
Start by preheating your oven to 375°F. While the oven heats, season your chicken breast with salt and pepper on both sides. Dice the onion, mince the garlic, and slice the fresh mushrooms. Rehydrate the dried mushrooms according to the package instructions, then chop them roughly. Having everything ready before you start cooking will make the process smoother and more enjoyable.
Step 2: Brown the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breast. Cook for 3-4 minutes on each side until golden brown. The chicken will finish cooking in the oven, so don’t worry if it’s not fully cooked through at this stage. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, melt 1 tbsp of butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes. Add the fresh and rehydrated mushrooms, cooking until they release their moisture and start to brown, approximately 8 minutes. This step builds the foundation of flavor for your soup.
Step 4: Make the Roux
Push the vegetables to one side of the skillet and melt the remaining 2 tbsp of butter in the space created. Sprinkle the flour over the butter, whisking continuously to form a roux. Cook the roux for 2 minutes until it turns a light golden color. This will thicken your soup and give it a luxurious texture.
Step 5: Simmer the Soup
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low. Stir in the heavy cream and return the chicken breast to the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For an even deeper mushroom flavor, consider using a mix of wild mushrooms like chanterelles or morels. If you’re short on time, you can skip the oven step and simply simmer the chicken in the soup on the stove until cooked through. To make this dish vegetarian, substitute the chicken breast with a plant-based alternative and use vegetable broth instead of chicken broth. Always taste and adjust the seasoning before serving, as the saltiness of broths can vary.
Recipe Variations
- Add a splash of white wine to the soup for an extra layer of flavor.
- Incorporate spinach or kale for a pop of color and added nutrients.
- Swap the heavy cream for coconut milk for a dairy-free version.
- Top with crispy bacon bits for a smoky crunch.
- Use thigh meat instead of breast for a richer, more flavorful chicken.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully. Just store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or cream to adjust the consistency, as the soup tends to thicken upon standing.
What’s the best way to rehydrate dried mushrooms?
Place the dried mushrooms in a bowl and cover them with boiling water. Let them sit for about 20-30 minutes until they’re soft. Strain the mushrooms, reserving the liquid for an extra flavor boost in your soup or other dishes.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the cream. Add the cream when reheating to prevent separation. The soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This creamy mushroom soup with juicy chicken breast is a comforting, flavorful dish that’s perfect for any occasion. With its rich textures and deep flavors, it’s sure to become a favorite in your recipe collection.