Chicken Soup with Portobello Mushrooms and Red Wine
Warm up your soul with this hearty and flavorful Chicken Soup with Portobello Mushrooms and Red Wine, a recipe that elevates classic comfort food with sophisticated ingredients. Tender bone-in chicken thighs are seared to perfection, then simmered alongside earthy portobello mushrooms, mirepoix vegetables, and aromatic garlic in a rich broth infused with dry red wine. The wine not only enhances the depth of flavor but also pairs beautifully with the umami-packed mushrooms, creating a truly gourmet soup experience. Finished with a dash of thyme and a sprinkle of fresh parsley, this versatile soup is perfect as a cozy weeknight dinner or an impressive appetizer for guests. Ready in just over an hour, it’s wholesome, hearty, and brimming with bold, satisfying flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 large portobello mushrooms, diced
- 1 cup dry red wine
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper. Place them skin-side down in the pot and sear for 5-6 minutes, or until the skin is golden brown. Flip the thighs and cook for another 4-5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally.
Add the minced garlic and diced portobello mushrooms to the pot. Cook for another 3 minutes until fragrant and the mushrooms have softened slightly.
Pour in the red wine and deglaze the pot by scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes until the wine has slightly reduced.
Return the chicken thighs to the pot, along with the chicken broth, dried thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover.
Simmer the soup for 30-35 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot. Let them cool slightly, then shred the meat off the bones. Discard the bones and skin, then return the shredded chicken to the soup.
Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
