This soup can be used for Chicken Pot Pie filling too!
A dear friend of ours has been having some health issues, and it is incredibly difficult and painful for him to eat solid food… So I make him soups! This is my most recent one.
Soup Supplies:
- Chicken (Whole roasted)
- Broccoli (4 heads)
- Shiitake Mushrooms (big handful)
- Corn on the cobb (2 ears)
- Yellow Onion (1/2 medium size)
- Garlic (8ish cloves)
- Sharpe Cheddar (8 oz block)
- Parmigiano (1/2 cup)
- Kerrygold Butter (1/2 a stick)
- Heavy Cream (small container)
- Chicken or Beef Stock (1 quart)
- White Wine (cup)
- Salt & Pepper (to taste)
- Onion & Garlic Powder (to taste)
- Cayenne (to taste)
Roasted Chicken:
I would start off with roasting your chicken. It is going to need to cool so that you can shred it by hand to add to the soup later on. If you don’t want to roast a chicken yourself… to save you some time and dishes to do, you can always use a rotisserie chicken from the store.
Set chicken aside.
Soup:
Now for the soup. Start by cutting the stems off the broccoli and pulsing them in the food processor. Do the same with all the mushrooms (after you have removed the stems) and the onion. Lastly, mince or press the garlic.
Once all your veggies are ready, heat a Dutch oven over medium heat and melt 1/2 of your butter. Add the onion and cook down for a few minutes, then add the garlic for another minute or so. Finally, add the mushrooms and some EVOO to lightly coat them. Stir everything and add your white wine. Let this reduce for a while to burn off the alcohol and let mushrooms soften up.
Now that the mushrooms have softened, add all the broccoli to the pot and add some stock (about half). You are going to simmer all the veggies in the Dutch oven. Mix everything, cover your pan, and cook down for about 5-10 minutes. Make sure your heat is not too high so nothing burns on the bottom of the pan.
Shred the chicken during this time. Use the entire meat of the bird and set the skin aside. Chop the skin into small pieces.
Add all the chicken and skin to the soup once the broccoli has finished cooking. Use your judgment on the thickness, but at this time, you can also add the cream and the rest of the stock. Adjust accordingly.
Stir everything together and let the soup warm with the cream and stock. Once you have a simmering soup, you can melt the rest of your butter in it as well. Then fold in the grated cheddar cheese, cut the corn kernels off the cobs into the soup, and make sure to stir occasionally. Let it cook for 5-10 min.
After everything has had a chance to marry together, taste your soup and season with salt, pepper, onion, and garlic powder. I also added a few dashes of cayenne. Sprinkle in some parm, too! Keep at it until you reach your desired flavor. It usually takes me a few rounds for seasoning.
Let simmer for another 5 minutes with all the seasoning. Taste one final time to see if you need any adjustments.
Once you are happy with the flavors and consistency, you are good to go!
Serve with toasted garlic sourdough bread!
