Chicken and mushroom soup

During our last meeting between bloggers, at the Zôdio store in Clermont Ferrandwe had some very nice encounters. Auvergne farm poultry were present as well as the pretty French brand Crystal. The chef of the brand gave us a demonstration on how to use the stainless steel pans. I would never have imagined that it was possible to brown a piece of chicken breast without fat in this type of pan. And yet, I tested and it works perfectly. You need to heat the pan. Then we do the “drop of water” test. If the water thrown into the pan is full of little balls, the temperature is perfect. All you have to do is put the piece of meat down and wait a minute for the meat to come off effortlessly. It is thus perfectly caramelized and the juices remain inside (video here)

As we left this day with arms full, I was able to retest the method at home. After cooking my chicken (recipe to come), I of course prepared a broth with the carcass. This one served me to make a risotto and this delicious soup, perfect for winter evenings.

I like soups with nice chunks. Minestrones are always my favorite soups.
This consists of pieces of chicken, mushrooms and carrots and a creamy broth flavored with thyme.
It is a complete meal, which I appreciate very much.

Chicken and mushroom soup:

3 free-range chicken thighs
1 onion
2 nice carrots
500g brown mushrooms
2 cloves garlic
1 sprig of thyme
1 tbsp flour
700 g chicken stock (recipe here)
150 g liquid cream
150g milk
1/2 lemon juice
salt pepper

Start by removing the skin and bones from the chicken thighs.

Fry the chicken pieces in a little oil.
To book.

Instead of the chicken, sauté the finely chopped onion.
Add the carrots cut into small cubes.
Let it cook for a few minutes, making sure it doesn’t burn.
Add the sliced ​​mushrooms, salt and cook for a good ten minutes.
Add minced garlic, thyme and meat. Leave to cook for a few more minutes.
Add flour and mix well.
Add broth and simmer half covered for about 15 minutes. Carrots should be cooked.

Finally, add the milk and cream and simmer for a few more minutes.
Season and add lemon juice.

Serve hot.

To finish: I give you here the recipe for chicken broth from an already cooked carcass. This time I started from an uncooked carcass. The principle is the same. It is enough to cut it coarsely before making it color well. Then add the vegetables and water.

Depending on your desires, you can reduce the amount of cream and add as much milk.

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