Name: Chicken Thigh and Mushroom Soup, The Best Recipe!
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb Boneless Skinless Chicken Thighs; 2 lbs Mushrooms Roughly Chopped. Mixed varieties, such as cremini, shiitake, trumpet royale, brown clamshell, etc..; 6 Carrots cut into 1/4 inch rounds; 3 Stalks Celerey, chopped; 1 Onion, yellow or white, diced; 1 Large Shallot, minced; 1 cup Kale, chopped; 1 Poblano Pepper; 3 Slices Thick Cut Bacon, diced; 1 1/2 Cups Rice. Wild, or Long Grain White; 6 Cups Chicken Broth; 1 Cup Heavy Cream; Juice and Zest from 1 lemon; 1/4 cup grated parmesan cheese; 1 Tbsp Olive Oil; 1 Tsp Red Pepper Flakes; Salt and Pepper to taste; 1/2 lb Mixed Mushrooms roughly chopped; 1 Tbsp Butter; 1 Tbsp Extra Virgin Olive Oil; 2 Cloves Garlic; 1 Sprig Thyme, leaves only; 2-3 Sage Leaves, chopped

Description

Chicken Thighs and Wild Mushrooms give this soup a rich flavorful broth. It’s my favorite fall soup recipe, that often make all year round!

Ingredients

Scale

For the Soup

1 lb Boneless Skinless Chicken Thighs
2 lbs Mushrooms Roughly Chopped. Mixed varieties, such as cremini, shiitake, trumpet royale, brown clamshell, etc..
6 Carrots cut into 1/4 inch rounds
3 Stalks Celerey, chopped
1 Onion, yellow or white, diced
1 Large Shallot, minced
1 cup Kale, chopped
1 Poblano Pepper
3 Slices Thick Cut Bacon, diced
1 1/2 Cups Rice. Wild, or Long Grain White
6 Cups Chicken Broth
1 Cup Heavy Cream
Juice and Zest from 1 lemon
1/4 cup grated parmesan cheese
1 Tbsp Olive Oil
1 Tsp Red Pepper Flakes
Salt and Pepper to taste

For the Garnish

1/2 lb Mixed Mushrooms roughly chopped
1 Tbsp Butter
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic
1 Sprig Thyme, leaves only
2–3 Sage Leaves, chopped

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Instructions

For the Soup

In a large heavy bottomed pot or dutch oven, heat 1 Tbsp Olive Oil over medium heat. Sear the chicken thighs 2 mins on both sides. Once browned, remove from the pot and set aside.
Add Bacon to pot, and saute 3-5 minutes, stirring occasionally until bacon begins to crisp. Add Onions and Shallot, and cook 3-5 minutes until onions begin to turn translucent. Add Carrots, Celery, Mushrooms, and Poblano Pepper. Cook for about 5 minutes until veggies develop some nice caramelization.
Add Broth, Lemon Juice and Zest, Rice, and Red Pepper Flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes.
Once rice is tender, add the Heavy Cream, Cheese, and Kale. Stir, and cook for another 10 minutes or so until the kale is tender.

For The Garnish

In a medium pan, add olive oil and heat over medium. Add mushrooms and sauté for about 5 minutes.
Add butter, garlic, thyme, and sage. Continue cooking for another few minutes until fragrant, and sage begins to crisp.

Notes

Serving with a nice crusty sourdough is my favorite, and highly recommended!
Leftovers will have less broth since it will be soaked up by the rice. The soup will still be delicious this way, but if you prefer, you can add more chicken broth to thin it out a bit.
1/2 cup of English Peas are a great addition if you want!

Prep Time: 00:10
Cook Time: 00:50
Category: Soup
Method: Stove Top
Cuisine: American