New Year's Eve Chicken Peppercorn and Cognac Soup

Name: New Year's Eve Chicken Peppercorn and Cognac Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (565 g) boneless, skinless chicken breasts, patted dry, cut into ¾-inch (2 cm) pieces; 3 tbsp (45 g) unsalted butter, divided; 8 oz (225 g) cremini or button mushrooms, cleaned, sliced ¼-inch (6 mm) thick; 3 medium (100 g) shallots, minced; 2 cloves (10 g) garlic cloves, minced; 1½ tsp (4 g) black peppercorns, coarsely cracked; ¼ cup (60 ml) cognac, room temperature; 4 cup (950 ml) beef broth, good-quality, preferably homemade or low-sodium; ½ cup (120 ml) heavy cream, at room temperature; 1 tsp (5 g) Dijon mustard; to taste kosher salt; 3 sprigs fresh thyme sprigs (optional); 2 tbsp (8 g) fresh chives, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A silky, sophisticated French soup featuring tender chicken, earthy mushrooms, and a velvety cognac-cream sauce infused with cracked black peppercorns. This celebratory dish is elegant enough for special occasions yet straightforward enough for a home cook. The cognac adds warmth and depth while the peppercorns provide gentle heat and complexity.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

1¼ lb (565 g) boneless, skinless chicken breasts, patted dry, cut into ¾-inch (2 cm) pieces
3 tbsp (45 g) unsalted butter, divided
8 oz (225 g) cremini or button mushrooms, cleaned, sliced ¼-inch (6 mm) thick
3 medium (100 g) shallots, minced
2 cloves (10 g) garlic cloves, minced
1½ tsp (4 g) black peppercorns, coarsely cracked
¼ cup (60 ml) cognac, room temperature
4 cup (950 ml) beef broth, good-quality, preferably homemade or low-sodium
½ cup (120 ml) heavy cream, at room temperature
1 tsp (5 g) Dijon mustard
to taste kosher salt
3 sprigs fresh thyme sprigs (optional)
2 tbsp (8 g) fresh chives, finely chopped, for garnish (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (4-quart / 3.8-liter)
Wooden spoon
Tongs
Small ladle
Fine-mesh strainer
Sharp knife and cutting board

Steps

Before you start

Pat the chicken dry before searing—this ensures golden browning and better flavor
Have all ingredients prepped and ready before you start cooking—cognac can ignite when added to hot pan
Use good-quality cognac; avoid the cheapest bottles, as they can taste harsh when reduced
Read through the entire recipe before beginning, particularly the flambe step

1
Sear the chicken
- Heat a large heavy-bottomed pot over medium-high heat.
- Add 1 tablespoon (15 g) of butter and swirl until foaming.
- Working in two batches to avoid crowding, add the chicken pieces and sear for 4–5 minutes, turning occasionally, until golden on all sides but not fully cooked inside.
- Transfer to a plate and set aside.
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Ready when: Chicken is golden brown on the surface
Tip: Dry chicken thoroughly before searing—moisture prevents browning. Don't overcrowd the pan; sear in batches for better color.
2
Cook mushrooms and aromatics
- Add the remaining 2 tablespoons (30 g) of butter to the same pot over medium-high heat.
- Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown lightly.
- Add the minced shallots and garlic, stirring constantly for 1–2 minutes, until fragrant.
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Ready when: Mushrooms are lightly golden and shallots are softened
Tip: Let mushrooms cook undisturbed for 2–3 minutes to encourage browning; this develops deeper flavor.
3
Add peppercorns
- Sprinkle the coarsely cracked black peppercorns over the mushroom mixture and stir well, coating everything.
- Cook for 30 seconds, stirring constantly, to lightly toast the peppercorns and release their oils.
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Ready when: Peppercorns are fragrant and well distributed
Tip: Toasting the peppercorns briefly intensifies their flavor and prevents a raw, sharp taste in the finished soup.
4
Deglaze with cognac
- Pour the cognac into the pot away from the heat or carefully tilt the pot away from you, then return it to the heat.
- The cognac should begin to steam; use a long match or lighter to carefully ignite it, creating a brief flame.
- Stir gently with a wooden spoon as the flame burns down, about 45 seconds.
- If you prefer not to flame, simply simmer the cognac for 2–3 minutes to cook off the alcohol.
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Ready when: Flame subsides and cognac is mostly cooked off, or 2–3 minutes have passed
Tip: Always pour the cognac away from the heat, never directly into the hot pot. This method is much safer and easier to control. Keep pot handles turned inward and have no flammable items nearby.
5
Return chicken and add broth
- Add the beef broth to the pot and stir well, scraping up any browned bits stuck to the bottom (this concentrated flavor is called fond).
- Return the seared chicken pieces to the pot, along with the thyme sprigs if using.
- Bring the mixture to a gentle simmer over medium heat.
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Ready when: Soup simmers gently with small bubbles breaking the surface
Tip: Scrape the bottom of the pot well to incorporate all the caramelized flavor—this is essential for depth.
6
Simmer gently
- Reduce the heat to medium-low and simmer gently, uncovered, for 10–12 minutes.
- The chicken should cook through (it will no longer look pink inside when a piece is cut open), and the flavors will meld together.
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Ready when: Chicken is opaque and cooked through; broth is gently simmering
Tip: Keep the heat low enough that the soup merely bubbles gently. Vigorous boiling can make the chicken tough and cloud the broth.
7
Finish with cream and mustard
- Remove the thyme sprigs.
- Reduce the heat to low.
- In a small bowl, whisk together the heavy cream and Dijon mustard until smooth, then slowly pour this mixture into the pot while stirring constantly.
- Stir gently for 1–2 minutes until the cream is fully incorporated and the soup is creamy and glossy.
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Ready when: Soup is creamy and smooth, with no visible streaks of cream
Tip: Temper the cream by slowly adding it while stirring to prevent curdling. Never let the soup come to a hard boil once cream is added.
8
Season and serve
- Taste the soup and add kosher salt as needed (usually ¼ to ½ teaspoon, depending on the saltiness of your broth).
- Ladle into warmed bowls, garnish with fresh chives if desired, and serve immediately while still steaming hot.
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Ready when: Seasoning is balanced—not too salty, with pepper and cognac warmth evident
Tip: Taste as you go; the broth's saltiness varies, so adjust gradually. The soup should have a subtle peppery bite balanced by the cognac's smooth warmth.

Good to know

Tips

Toast the peppercorns briefly in the pot to release their essential oils and prevent a raw, biting flavor in the finished soup. This transforms them from harsh to mellow and complex.
Flambe the cognac safely by pouring it away from the heat or tilting the pot, never pouring directly into the hot pot. If you're uncomfortable with flames, simply simmer the cognac for 2–3 minutes to cook off the alcohol—the flavor will still be excellent.
Use a fine-mesh strainer if you prefer a completely smooth soup; simply strain the broth through it into another pot and discard the solids. For a rustic presentation, serve as is with all the chicken and mushrooms.
Warm your serving bowls by filling them with hot water while the soup finishes cooking, then empty and dry them just before serving. This keeps the soup at an ideal temperature and creates a more refined presentation.

Make ahead

You can prepare all ingredients up to 4 hours ahead: cut and store the chicken covered in the refrigerator, slice and store mushrooms in a damp paper towel in a covered container, and mince the shallots and garlic in separate small containers. The soup itself is best served fresh, but can be made up to 2 hours ahead and gently reheated over low heat without boiling.

Storage & reheating

Refrigerator: Cover and store for up to 3 days. Reheat gently over low heat, stirring occasionally, without boiling. Freezer: Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat as above. Note: The soup may separate slightly after freezing; whisk gently while reheating to recombine. Room temperature: Not recommended for food safety reasons.

Substitutions

cognac → Armagnac or brandy. Both have similar flavor profiles and alcohol content. Armagnac is slightly earthier, brandy is a bit lighter. Use the same quantity.
beef broth → Chicken broth. Use good-quality chicken broth for a lighter, more delicate soup. The flavor will be less rich but still elegant. Use the same quantity.
cremini or button mushrooms → Mixed mushrooms (cremini, shiitake, and oyster). A combination adds more complexity. Use the same total weight. Remove tough shiitake stems and slice accordingly.
heavy cream → Crème fraîche or sour cream. Both add a subtle tang. Crème fraîche won't curdle and is easier to work with. Use the same quantity.