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Chicken & Mushroom Soup + Pink Peppercorn Rosemary Pie Crust Sticks
Tender chicken, mushrooms, leeks and carrots simmered in white wine and chicken broth made a little heartier with rigatoni and rice finished it off with with butter cut peppercorn and rosemary pie crust sticks.
What’s going on here
Chicken
Chicken breast is perfect for soup it’s a meaty lean cut that adds a nice bite of protein to any dish. The chicken adds heartiness that takes on any flavor that it is added to. Use your favorite cut or leftovers on hand. Make sure all skin is removed before preparing the soup.
The veg
Mushrooms, leeks, celery, carrots and garlic are staple additions to most soup options. They add earthiness to the soup and once they start simmering naturally thickens the soup. The vegetables added are widely customizable, and you can add as much as you’d like! Try this dish out with other varieties of mushrooms, onions, or carrots, add some spice with peppers or add some hearty starches like pumpkin, or squash.
The broth
Soup is always about broth. The best broth for soup is based off of the protein. Vegetable soup – vegetable broth, chicken soup- chicken broth , beef and pork can generally share beef broth. The richer and deeper the brother the richer the soup.
Aromatics
Aromatics are important in soup, Most notable are bay leaves , thyme, and rosemary these three especially dried give the soup and all day stewed feel. Without them they are that thing missing that you can’t quite put your finger on.
Peppercorns & Rosemary pie crust
These pie crust sticks make great soup dunkers without them getting soggy. Simply make the dough like your favorite pie crust, then roll and cut it. It’s a simple as that! Try this recipe out with other savory options add in some cheeses, peppers or even your favorite herbs.
Tips & Tricks for the best Chicken & Mushroom Soup + Pink Peppercorn Rosemary Pie Crust Sticks
Preparing the chicken
the chicken just need a couple minutes in the marinade to make an impression the paprika and peppercorn give the chicken a beautiful deep orange hue. sear off the chicken prior to adding in the soup so that it forms a nice crust on the outside. add the chicken back in towards the end of the cook. monitor the heat while searing the chicken, burning the crust will start your soup base off wrong.
Building the soup
building the soup starts with the stuff that takes the longest first which is generally the protein. the protein needs to be cooked through prior to being added to the soup. then the chicken will have a nice sear and contrast to the soup. the little bits also make a great flavor base for the soup. the vegetables go right in after, they pick up the bits on the bottom then get some time to develop some flavor. after that is flour to help thicken the soup but also once cooked gives the soup a deeper nuttier flavors Finally, its the liquids like wine and stock, aromatics to make it taste long and drawn out. After the aromatics is time. time is important to soup it gives everything a chance to reduce, thicken and get all the vegetables and protein melded together.
Serving the soup
This soup isn’t an all day affair the soup is simple and builds a ton of flavor quickly. serve the soup piping hot finished with a pat of butter to make the soup rich and velvety. serve the pie sticks on the side to make sure they are crispy when serving! finish the soup off with a sprinkle of peppercorns.
SIMILAR INGREDIENTS TO
HAM, WHITE BEAN & CHARD SOUP
CHICKEN, WHITE BEAN & CHORIZO SOUP
ROASTED TURKEY & DUMPLINGS
ENJOY THIS RECIPE WITH
LEMON SUNFLOWER DRESSING
SUPREME SALAD
SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
Chicken & Mushroom Soup + Pink Peppercorn Rosemary Pie Crust Sticks
INGREDIENTS
- 2 Chicken Breast
- 4Tb Butter
- 1/4c Flour
- 1/3c White Rice
- 1c Rigatoni
- PINK PEPPER RUB
- 2 TB Olive oil
- 2tsp Garlic Powder
- 1tsp Rosemary
- 1tsp Smoked Paprika
- 2 tsp Pink Peppercorns
- VEGETABLES
- 8oz Portobello Mushrooms
- 2 Leeks, cleaned and sliced
- 2 Celery, sliced
- 1 Carrot, sliced
- 1/2 Bunch Parsley, chopped
- 6 Garlic Cloves, minced
- 8c Chicken Broth
- 1/2c White wine
- AROMATICS
- 3 Bay Leaves
- 3 Sprigs Thyme, stemmed
- 2tsp Rosemary, dried
- 2 tsp Black Pepper
- 1Tb Garlic Powder
- Salt, to taste
- ROSEMARY PEPPER BISCUITS
- 1.5c Flour
- 2tsp Salt
- 2tsp Sugar
- 2tp Rosemary, crushed
- 2tsp Pink Peppercorns
- 1c Butter, cold and cubed
- 8-10Tb Ice water
- 1 Egg+1 tsp Olive Oil, whisked for brushing
- Salt, for top
- 1tsp Pink Peppercorn, crushed for top
- 1/2tsp Rosemary, for top
INSTRUCTIONS
- To make the soup:
- Start off by mixing the ingredient for pink peppercorn rub. Toss it over the chicken and let it sit from 30 minutes or over night .
- In a hot Dutch oven, add in 2tb of butter.
- Place the seasoned chicken into the pan.
- Cook of both sides for 5-6 minutes till cooked and golden brown. Remove the pan and start building the soup.
- Add the vegetables to the pan. Pick up all the loose bits at the bottom of the pan. Cook for 5 minutes. Sprinkle lightly with salt and add in flour.
- Toss the vegetables in flour and cook for three minutes . Once the flour is toasted add in the wine.
- Once the wine is added bring to a boil, then add in chicken stock.
- Once the chicken stock is added add in bay leaves followed by the rest-of the seasoning.
- Chop and return the chicken to the pan.
- Bring the soup to a boil then allow it to simmer for 30 minutes till it’s slightly thickened. Once thickened add in rice and rigatoni. Let simmer for 10-15 more minutes. Turn off the heat and let the soup sit. Add in last two tablespoons of butter. Now it ready to serve.
- TO MAKE THE PIE CRUST:
- Combine the flour, salt, peppercorns and rosemary.
- Cut the butter into the flour.
- Once the butter is cut add in the water.
- Once the dough is formed, wrap and chill it for 15 minutes.
- Remove from the fridge and flour a surface. Once the surface is flour roll out the pie crust 1/4 inch thick. Slice into even strips.
- Transfer to a sprayed sheet and brush with whisked egg and oil, then sprinkle with salt, rosemary and peppercorns.
- Bake at 375F for 15-18 minutes
- Once golden brown with a light rise. Remove from the oven and it’s ready to serve.
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