Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the mushrooms, onion, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the dried oregano, thyme, basil, salt, and black pepper to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let simmer for 20 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
6. Stir in the heavy cream and fresh herbs. Cook for an additional 5 minutes until heated through.
7. Serve hot with crusty bread or crackers.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 12g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or ground chicken.
- Heavy cream can be substituted with half and half or coconut cream.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of mushrooms, such as shiitake or portobello.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- To save time, use pre-sliced mushrooms.
- Use a sharp knife to cut the chicken into small pieces for even cooking.
- Taste the soup before adding salt, as the chicken broth may already be salty.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Garnish with a dollop of sour cream or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Gato, or "cat soup," is a traditional Mexican soup made with chicken and vegetables. The name comes from the idea that the soup is so good, even a cat would want to eat it.
Flavor profiles:
This soup is creamy and herbaceous, with a savory chicken and mushroom flavor.
Serving suggestions:
Serve hot with crusty bread or crackers.
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Taste: Savory, Herbaceous, Earthy, Tangy, Rich