Grilled Chicken and Mushrooms Cream Soup

I really hate wasting food so I’m always looking for ways to repurpose or recycle what we don’t eat like these leftover grilled chicken thighs which I had in my freezer from previous meals. The grilled flavor imparts depth into the soup and together with the mushrooms it is extremely hearty and satisfying, especially during these winter days.

INGREDIENTS

• 2 Grilled chicken legs, skin off (roasted, pan seared, leftover chicken basically)
• 283g = 10oz frozen mixed mushrooms (or fresh)*
• 35g = about 9-10 Dry mushrooms (any kind, optional)
• 3 cloves of garlic
• 1 cup or 6 scallions
• 4 cups = 32 fl oz = 946mL Chicken stock (homemade or low sodium)
• 42g = 3T Butter, unsalted
• 42g = 4.5T All purpose flour
• 1 cup dry white wine (preferably not Chardonnay)
• 1 egg yolk
• ½ cup heavy cream
• 1 spring of thyme
• 1 dry bay leaf
• about 2 T of extra virgin olive oil
• Salt to taste and a pinch of white pepper

*check out my YouTube video on how to cook frozen mushrooms.

Pick preferably a medium, thick bottom pot…or whatever you have to make a soup.
Melt the butter to medium heat and then add the flour, cook for about 3 minutes while constantly stirring, this is called a “roux” which will help you thicken your soup a bit. Switch now to a whisk.
Slowly drizzle in the chicken stock as you whisk vigorously until all the roux has dissolved.
Add the grilled chicken, bay leaf and dry mushrooms if using. Add a pinch of salt and simmer while you do the rest.
If using frozen mushrooms: Heat a sauté pan to medium heat and add the frozen mushrooms directly from the freezer into the pan with NO OIL. Season with salt and pepper and cook until most of the water they release has evaporated. Then add a drizzle the evoo to your sauté pan and add the garlic cloves which you have previously smashed and the spring of thyme. Cook until they are golden and have released their flavor into the oil. Add the chopped scallions and another pinch of salt and continue to cook all together until the scallions start to get a bit golden. You can add a few tablespoons of the simmering stock if you see they begin to burn too quickly. Jump to step 7.

If using fresh mushrooms: Heat the evoo to your sauté pan and add the garlic cloves which you have previously smashed. Cook until they are golden and have released their flavor into the oil. Add the chopped scallions and another pinch of salt and continue to cook until the scallions start to get a bit golden. You can add a few tablespoons of the simmering stock if you see they begin to burn too quickly. Then add the chopped fresh mushrooms and the spring of thyme and cook until all the water has evaporated.
Deglaze the pan with the white wine and mix with a spatula, releasing any bits that might have attached to the bottom. Wait until all the alcohol has evaporated, basically you won’t be able to smell it anymore. Then add all the contents of the pan to the pot with the simmering stock.
At this point you can remove the chicken from the pot and onto a plate to cool them a little bit. Once you can handle them, pull the meat from the bones and add the meat back into the pot. You could still save those bones for a future stock by the way…just saying (no waste!).
Cook all together for another 10 minutes. In the mean time add the heavy cream and yolk in a bowl and mix until combined. Drizzle in a few tablespoons of the soup into the bowl as you whisk, this will temper the yolk.
Turn the heat OFF and then add the heavy cream-yolk mixture as you stir the soup. Taste for seasoning and don’t worry, the residual heat will definitely cook the egg.

Serve with some crusty bread, a glass of wine and some parmesan cheese on top because…why not?

Grilled Chicken and Mushrooms Cream Soup

INGREDIENTS

PROCEDURE

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