I am a huge fan of chicken soup. Any kind of chicken soup. All year ’round. I tried this recipe after eating some at one of my favorite places for a quick lunch, Amelie’s Bakery. They always have something interesting on the menu and their pastries can’t be beat! So here is my spin on Amelie’s Chicken, Bacon and Shiitake Soup.
Let me just be clear, at first the combination didn’t sound so good. Separately, yes, but together? I was still sick at the time and I knew all I wanted was soup so I thought I’d give it a try. And it was so good! I devoured a cup of it and immediately had to try my hand at making it myself.
Here’s what I did. I cut 2 pieces of bacon into small chunks and browned them up in the same soup pot I was going to use to make the soup. Using a slotted spoon, I removed the bacon and allowed it to drain onto a paper towel. I dumped in a container of shiitake mushrooms, straight into the bacon grease. Once they began to soften I added the bacon back in and the diced up pieces of leftover chicken I had. Then I deglazed it all with a little white wine and added 4 cups of chicken broth. That’s it! Now you give it a try!
You will need:
1 rotisserie chicken, shredded
1 pkg. shiitake mushrooms
2 strips of bacon, diced
1/4 C. white wine
4 C. chicken broth
salt and pepper to taste
In a soup pot, crisp up the bacon over medium heat. Remove once browned, using a slotted spoon, and allow to drain on a paper towel. Add the mushrooms to the pan and sauté until soft. Then add the bacon back in and the shredded chicken. Deglaze the pot with the white wine making sure you scrape up all of the brown bits. Then add 4 cups of chicken broth. Allow to simmer for an hour or so. Then have lunch!