Creamy Chicken and Mushroom Soup
 
 
Makes 6 servings
Ingredients
  • 1½ pounds skin-on, bone-in chicken breasts
  • 3 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 small onion, diced
  • 1 leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
  • 1 celery stalk, diced
  • 2 carrots, peeled and diced
  • 8 ounces cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried Italian seasoning
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2½ cups whole milk
  • ⅓ cup ditalini or other short pasta
  • spicy croutons (for serving, optional, see notes)
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chicken on a rimmed baking sheet, skin side up, and brush with 1 tablespoon olive oil. Season with salt and pepper and roast until cooked through, 30-40 minutes. Remove from the oven and let cool. Discard the skin and bones and shred chicken into bite-sized pieces. Reserve any fat and accumulated juices.
  3. In a large pot, heat remaining 2 tablespoons olive oil, reserved fat and butter over medium heat. Add onion, leek, celery and carrots and season with salt. Cook, stirring occasionally, until tender, about 5 minutes.
  4. Add mushrooms, garlic, bay leaves, oregano and Italian seasoning and season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and juices evaporate, 8-10 minutes.
  5. Stir in flour and cook for 1 minute.
  6. Add chicken broth and milk. Bring to a boil and then reduce heat to medium-low.
  7. Add shredded chicken and any accumulated juices and ditalini and cook until pasta is al dente, about 10 minutes. Season with salt and pepper to taste. Serve with spicy croutons, if using.
Notes
To make croutons, preheat oven to 375 degrees. In a medium bowl, combine 5 ounces bread (torn into bite-size pieces), 2 tablespoons unsalted butter and ¼ teaspoon dried chili flakes. Season with salt and pepper and toss to coat. Spread in a single layer on a baking sheet and bake for 20 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-chicken-and-mushroom-soup/