Bourbon Braised Chicken Mushroom Soup

So this recipe has a funny story! Well I guess not funny per say… hahah but it is cool to see recipes come about! I was recipe testing for a chicken recipe with a cream sauce on top, but it ended up turning into such an amazing sauce and the chicken was just melt in your mouth, that we actually chopped up all the chicken and made it into a soup instead! Boy, let me tell you, I am glad we did! Bourbon Braised Chicken Mushroom Soup, is going to be your new go to.

This soup is full of flavor and the look of it makes you feel like you are at a restaurant eating it. This is one we now make quite a lot and I am SO excited to finally share it! This Bourbon Braised Chicken Mushroom Soup is going to be one that you will be making on repeat. Perfect for a special occasion like Valentine’s Day or Holiday Dinner’s… but also any time you want a SCRUMPTIOUS soup for any dinner.

What is ‘braised’ chicken?

Braising chicken is a two step process. First we start by either frying or in this case searing the chicken. I love searing my chicken & making this soup in my Calphalon Dutch Oven. Then it slow simmers in the delicious sauce or broth. Then it creates this MELT in your mouth chicken. A delicious crust on the chicken, while it being oh so tender.

Here these chicken things are braised in the most scrumptious garlic, leeks, bourbon, thyme chicken broth. Which then falls apart so perfectly… no joke you could just drink this broth with a straw– it is that good! Serve with a crusty baguette and large fresh greens salad!

What Ingredients Do We Need To Make This Bourbon Braised Chicken Mushroom Soup?

• 1 packages of chicken thighs
• 1 cup whole wheat flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp arrowroot powder for thickening option
• 12 oz container of Baby Bella mushrooms
• 8 cups chicken broth
• 1 cup Half & Half
• 1 oz bourbon
• 1 tbsp dried parsley
• 2 tsp ground thyme
• 3 minced cloves garlic
• 2 leeks white parts chopped, green discarded
• 3 tbsp olive oil
• 2 tbsp butter salt and pepper to taste

What other HGHF Soups Are MUST Makes?

Easy Instant Pot Chicken Noodle Soup

The Best Tomato Basil Soup

Easy Sausage Spinach Tortellini Soup

Easy & Cozy Italian Wedding Soup

Print Recipe

4.73 from 11 votes

Bourbon Braised Chicken Mushroom Soup

Dive into this delicious restaraunt style soup— this is going to be a go to soup that you will be making on the regular! It isn't one that we hear of that often right?? This is a special soup that will make your taste buds SO happy!

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Dinner

Cuisine: American

Keyword: braised chicken, chicken dinner, dutch oven, easy soups

Servings: 8

Calories: 446kcal

Author: Alaina Hinkle

Ingredients

• 1 package of chicken thighs (bonless, skinless) about 10 chicken thighs
• 1 cup whole wheat flour
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp butter
• 3 tbsp olive oil
• 2 leeks white parts chopped green discarded
• 3 minced cloves garlic
• 3 1/2 cups chicken broth
• 1/2 cup Half & Half
• 1 oz bourbon
• 12 oz container of baby bella mushrooms
• 2 tsp ground thyme
• 1 tbsp dried parsley
• 1 tbsp arrowroot powder for thickening option
• salt and pepper to taste

Instructions

• Pour flour, garlic powder and 1 tsp salt in a medium sized bowl and whisk together. Get a plate ready with a paper towel over it in order to place the dredged chicken onto it. Take each chicken thigh and sprinkle salt and pepper over it and then coat it in the flour mixture and put it on the plate. Repeat this step until all the chicken is covered.
• Put 1 tbsp butter in a dutch oven type of skillet (at least 5qt– my favorite linked above) and once it has melted add 1 tbsp of olive oil at medium heat. Once that has mixed together, you will add each of the chicken thighs and cook them for 6 minutes on each side, then place them on a new paper towel on a plate to keep aside. Do take note that the chicken will not be cooked all the way through. They will continue to cook in the sauce/broth, by the end of the cooking process it will be more than good to go.
• Once all the chicken has been cooked, reserve the oil and scraps in the pot and add 1 more tbsp of butter and olive oil at medium heat, scrap some of the bottom scraps into the butter and olive oil.
• Next add the leeks and minced garlic cloves. Let that simmer for 2 minutes, then add in chicken stock, thyme, half & half and bourbon and increase the heat to medium heat. Then add back in the chicken and bring the sauce/broth to a light simmer. Cover the pot with its lid and let it simmer for about 20 minutes.
• Open up the pot and add in sliced and washed baby bella mushrooms and parsley. Sprinkle salt, pepper & a little bit of garlic powder over the mushrooms and then stir them in.
• Put 1 tbsp of arrowroot in a small glass container and stir in 2 tbsp of water until dissolved. Add in the arrowroot liquid before you bring it to a simmer again. Stir well and then bring mixture to a simmer and recover the pot until the mushrooms have cooked all the way through, stirring occasionally.
• Once the mushrooms are cooked, uncover the mixture and start to break apart the chicken. The chicken should be able to fall apart!
• Serve in soup bowls and devour it all up! It is even better the next day when all the flavors have melded. One of my favorite soups so far this season. Will be a regular!

Nutrition

Calories: 446kcal | Carbohydrates: 19g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 718mg | Potassium: 385mg | Fiber: 3g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg