PREP TIME: 10 minutes
COOKING TIME: 55 minutes
MAKES 6 servings
This is a spectacularly delicious soup, but you need to be a mushroom lover to enjoy it as the soup has an intensely rich and earthy mushroom flavor. Make a large batch in advance and simply reheat for a quick, wholesome lunch during the week.
6 cups (1.4 liters) all-natural salted chicken stock
1 whole boneless, skinless chicken breast (about 14 ounces)
1 tablespoon olive oil
2 tablespoons unsalted butter
4 portobello mushrooms, diced
2 stalks celery, diced
3 cloves garlic, minced
2 cups (480 ml) heavy cream
1 teaspoon fresh thyme leaves, finely chopped
Fresh parsley, for garnish (optional)
Sautéed sliced portobello mushroom, for garnish (optional)
image For a fancy presentation, swirl a tablespoon of crème fraîche into each bowl of soup.
- Place the chicken stock in a large saucepan and bring to a boil. Reduce the heat to a steady simmer, then add the chicken breast. Cover with a lid and poach gently for 20 minutes, or until the chicken is fully cooked. Remove the chicken from the pan (reserve the stock) and set aside.
- Make the soup: Heat the oil and butter in a large saucepan over medium-high heat. Once hot, add the vegetables and cook, stirring constantly, for 5 minutes, until tender. Add the cream, thyme, and 3 cups (720 ml) of the reserved chicken stock. Bring to a boil, then reduce the heat to a rolling simmer.
- Dice the cooked chicken, add to the soup, and continue to cook for 20 to 25 minutes, until thick and creamy. Garnish with parsley and sautéed mushroom, if desired, and serve. Store any leftovers in the refrigerator for up to 3 days.