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Creamy Chicken Mushroom Soup
This comforting homemade creamy chicken and mushroom soup is easy to make, full of veg, UPF free, and endlessly adaptable. It is a simple meal in a bowl that works well for batch cooking and freezing, and it tastes far better than anything from a can.
Servings: 6
Ingredients
- 2 large chicken thighs - 1
- 1 tbsp olive oil
- 2 carrots - 2
- 2 sticks celery - 2
- 1 onion - 2
- 2 cloves garlic
- 250 g mushrooms - 3
- 1 tsp mixed herbs
- 1 bay leaf
- 1 tbsp flour - 4
- 500 ml stock
- 120 ml double cream
- black pepper and salt to taste
To serve
- Chopped parsley
Instructions
- Prep & cook the chicken - Cut the chicken into small pieces. Sauté in half the olive oil in a non stick pan, stirring, until the chicken is no longer pink and is starting to get some colour. If you are using leftover chicken skip this stage.2 large chicken thighs, 1 tbsp olive oil
- Prepare the vegetables - Peel and chop the carrots, onion and celery into small pieces (about 1/2 cm / 1/4 inch) . You do not need to be too accurate, but try and keep pieces approximately the same size. Alternatively if you are using frozen ready made soffritto allow to defrost. Peel and shop the garlic, and slice the mushrooms.2 carrots, 2 sticks celery, 1 onion, 2 cloves garlic, 250 g mushrooms
- Sauté the vegetables - Sauté the prepared carrots, celery and onion in a heavy pot (which has a lid) in the remainder of the olive oil. Cook for 5-10 minutes until fragrant and the onions are starting to turn golden. Add the garlic, mushrooms, herbs and by leaf and cook for a few more minutes.1 tsp mixed herbs, 1 bay leaf
- Add the flour - Add the chicken to the pan, sprinkle over the flour and stir so it coats the ingredients and there are no lumps. Sauté for another to to three minutes or so to cook the flour.1 tbsp flour
- Add the stock - Slowly pour over the stock, stirring all the time. Because of the flour used to thicken the soup them mixture will initially be very thick, Keep adding and keep stirring so there are no lumps. If needed add a little more liquid so everything is not quite covered. Always add a little less liquid than you think you will need to soup. It is easier to add some more at the end then to thicken a too thin soup. Bring to a simmer, turn the heat right down and put the lid on. Simmer gently for about 20 minutes until the vegetables are fall apart soft and the chicken is tender.500 ml stock
- Add the cream & finish - Stir through the cream and gently bring back to just below a simmer. Try not to let the soup boil to prevent the cream curdling. Add salt and pepper to taste.120 ml double cream, black pepper and salt to taste
- Garnish & Serve - Stir through the chopped parsley and serveChopped parsley
Notes
Ingredients
- Chicken - I usually use chicken thighs as they have more flavour, but use any cut of chicken, even leftover.
- Carrot / Celery / Onion - You can use a frozen soffritto mix or vegetable base from the supermarket - this will have a finer cut - allow to defrost before frying and use about a cup and a half. Don't worry too much about the exact quantities. Use what you have. If you have only a little of one add more of another.
- Mushrooms - I far prefer chestnut as they have more flavour, but any will do.
- Flour - white baking flour. Plain / all purpose / self rising - it does not matter. I would not use bread flour.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 207kcal | Carbohydrates: 8g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 396mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3976IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg