Bourbon Braised Chicken Mushroom Soup

4.63 from 8 votes

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

Cook Time30

Course: Dinner

Cuisine: American

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

Servings:

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