As the holiday season wraps us in its festive embrace, it’s easy to indulge in an array of treats. To balance out those festive feasts, why not whip up a nourishing homemade soup? This Wholesome Chicken and Mushroom Soup is perfect for keeping the cold at bay while providing a hearty, satisfying meal. With tender shredded chicken simmered in a rich stock with earthy mushrooms and bulgur grains, this soup is as comforting as it is delicious.
Ingredients
To serve 5, gather the following ingredients:
- For the Soup:
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms (mixed varieties)
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup dry sherry (optional)
- 1 pound boneless chicken breast (or leftover turkey)
- 8 cups chicken broth (or turkey broth)
- 2/3 cup heavy cream (optional for richness)
- Salt and pepper to taste
- For the Bulgur:
- 1 cup bulgur grains
Grocery List
- Unsalted butter
- Sweet onion
- Celery
- Garlic
- Mixed mushrooms (e.g., cremini, shiitake)
- Fresh rosemary
- Dried thyme
- Dry sherry (optional)
- Boneless chicken breast or leftover turkey
- Chicken or turkey broth
- Heavy cream (optional)
- Bulgur grains
- Salt and pepper
Cooking Instructions
- Prepare the Bulgur:
- Rinse the bulgur grains under cold water. In a medium pot, combine bulgur with double the amount of water (2 cups) and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for about 12 minutes until tender. Set aside.
- Sauté the Vegetables:
- In a large soup pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic; sauté for about 3 minutes until softened.
- Cook the Mushrooms:
- Stir in the sliced mushrooms, rosemary, and thyme. Cook until the mushrooms are browned and have released their moisture.
- Deglaze and Simmer:
- If using, pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom. Add the chicken breasts (or turkey), chicken broth, salt, and pepper. Bring to a boil.
- Cook the Chicken:
- Reduce heat to low and simmer for about 15 minutes or until chicken is cooked through. Remove chicken from pot and shred it using two forks.
- Finish the Soup:
- If desired, whisk heavy cream into the soup for added richness. Return shredded chicken to the pot along with cooked bulgur grains. Stir well to combine.
- Season and Serve:
- Adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or a sprinkle of fresh parsley on top.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 45 minutes
Nutritional Information
This wholesome soup is not only comforting but also nutritious. Here’s an approximate breakdown per serving:
- Calories: 450 kcal
- Protein: 35g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 5g
Tips & Notes
- Make Ahead: This soup can be made ahead of time and stored in an airtight container in the fridge for up to three days or frozen for up to three months.
- Vegetarian Option: Substitute chicken with chickpeas or tofu for a vegetarian version.
- Add Vegetables: Feel free to include additional vegetables like carrots or spinach for extra nutrients.
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This holiday season, embrace warmth and nourishment with this delightful homemade soup that brings comfort to your table while balancing out all those festive treats!
