Creamy chicken and mushroom soup – a lovely warming soup with extra veggies.
Chicken soup is always going to be a winner. The ultimate comfort food for a cold winter evening.
If you have leftovers from a cooked chicken, boil up those bones along with some vegetables for a few hours for a delicious homemade stock.
I always try to have some homemade chicken stock in the freezer (I’ll often freeze leftover chicken bones together and cook them all up in one big batch)
If you haven’t got time though, no worries. This soup still tastes great using water and stock cubes.
The veggies are boiled up in the stock, then the addition of cream and lemon juice ensures you won’t be missing out on any flavour.
It might sound a little strange to add lemon juice along with cream, but it won’t curdle the soup. The lemon juice works to lift the creaminess, and add a tiny bit of zing (not so much that it’s bitter or tart) that makes it very moreish.
Add whatever veggies you like – peas, broccoli, even asparagus.
Serve with some granary bread of toast to make it filling enough for dinner.
Here’s what you’ll need:
- 3 carrots, peeled and chopped into chunks
- 2 scallions, chopped
- large pinch of salt and pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 3 1/2 cups chicken stock (water plus 3 stock cubes is fine)
- 3 1/2 tbsp unsalted butter
- 1 brown large onion, peeled and finely chopped
- 6 tbsp all purpose flour
- 1 cup mushrooms, sliced (I used chestnut mushrooms)
- 1 1/4 cups whole or 2% milk
- 2 cups cooked chicken, shredded
- Juice of 1/2 lemon
- 2 packed cups kale
- Small bunch fresh thyme for garnish
1. Add the carrots,scallions, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
2. When stock is done, take another large sauce pan. Heat on a medium heat and add in the butter and onions. Cook for about 5-6 minutes until the onions soften. Add the flour and stir into the onions using a whisk. Let it cook for a minute whilst stirring , then add in a ladle of the stock from the vegetable broth (try to get mostly stock – not the vegetables). Stir the broth into the mixture. Repeat this until you have ladled out most of the stock and stirred it in (leaving the vegetables behind to add later). Stir in the mushrooms.
3. Pour in the milk next, and heat through whilst stirring with the whisk. The sauce should thicken slightly as it’s heating. Once the sauce is almost at boiling (don’t let it boil) add in the chicken and reserved vegetables. Bring back to almost boiling and add in the lemon juice. Add the kale and cook for a further 1-2 minutes until the kale has wilted.
Season with salt and pepper and top with fresh thyme sprigs, then serve.