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This delicious Chicken Honfleur Soup this time of year is sure to bring that fall feeling into your home this time! There are so many seasonal flavors we know you’ll love! This seasonal dish is one we enjoy sharing in the fall weather during Thanksgiving or a simple get together with your neighbors. Serve them in mini sugar pumpkins to add extra holiday flair!
Chicken Honfleur in a Miniature Sugar Pumpkin
makes 10 servings
Ingredients
- 3 lbs of shredded turkey or chicken thighs
- ¼ cup unsalted butter
- 8 oz shallots - finely diced
- 2 tsp garlic
- 2 ⅕ lbs mushrooms - sliced. You can use your favorite type of mushroom. We love wild mushroom varieties such hon-shimeji and chanterelles. Button mushrooms and portobellos are also great choices.
- 2 ½ apples - cored and sliced - you can use your favorite type of apples, but Fuji and green apples work really well
- 2 cups of brandy - we recommend Calvados apple brandy since it really brings out the apple flavor in this soup
- 2 cups heavy cream
- 1 cup fresh thyme
- 3-6 bay leaves
- 3 cups chicken stock
Directions
- In a large saute pan, melt butter. If using chicken thighs, add chicken thighs and brown on both sides. Remove from pan and set aside. If using leftover turkey, add as directed later in the recipe.
- Add shallots to pan and saute until shallots appear translucent.
- Add garlic, mushrooms, and apples. Sautee for 2-4 minutes all ingredients are softened and the apples have started to release some of their juice.
- Add brandy. This will deglaze your pan and incorporate all that flavor stuck to the bottom of your pan.
- Add thyme, bay leaves, chicken stock, and cream. Bring liquid to a simmer and continue to simmer until liquid is reduced by a third- about 10 minutes.
- Add chicken thighs and simmer 5-7 minutes. Salt and pepper to taste.
Add that extra touch of fall!
A fun holiday touch we love to add is serving Chicken Honfleur in individual mini sugar pumpkins! To do this, simply remove the top with the stem just as if you were going to carve a jack o’ lantern, clean out the insides of the pumpkin and get the sides as smooth as possible.
Once you have the inside clean, bake the whole pumpkin on a sheet pan in your oven at 350 degrees for 40-50 minutes until the inside is soft and tender. Once pumpkins are roasted they will stay good in the fridge for a week or the freezer for a month. Take care of your pumpkins ahead of time so you’re not stressed getting ready for your dinner party! 