It's worth the effort of making a roast chicken dinner just for the pleasure of eating this Creamy Chicken, Mushroom and Green Chilli Soup the next day.
Meet my secret, eat-it-all-to-myself soup made with the leftovers from yesterday's roast chicken dinner.
I don't share any of this soup. In fact no-one in my family even knows it exists.
Whilst everyone's at school or work, I cackle quietly to myself as I'm lacing it with golden, fried mushrooms - knowing that I'm the only lover of mushrooms in our family. The mushroom witch, that's me. I get it from my mum (the mushroom loving bit, not the witch bit).
I suppose now the secret's out, I'll have to concoct a special soup for everyone else in the family. Mmmm let me see.....
Chris - the meat-lover:
Spicy chicken noodle soup with a sprinkling of crispy bacon and a side of charred-steak strips for dipping.
Gracey - the pepperoni and 'crispy bits' lover:
Tomato soup with pepperoni, topped with crispy grilled cheese, with a side of crusty bread (so basically a pizza in soup form)
Lewis - the any-form-of-potato lover:
Loaded baked potato soup topped with a mashed potato quenelle and potato wedges for dipping
Excellent. I'll whip those up at erm... some point. Now I can get back to enjoying my soup guilt free.
So here's a quick version of what you need to do:
After you've had your roast chicken, strip off any little bits of meat you can find. It's a messy job, you really have to pull it to pieces to get the most meat from it. Wrap those bits up and refrigerate, and then put all the leftover bits of chicken in a large pan. Cover with cold water, and add salt, pepper, onion and a couple of carrots.
Bring it all to the boil and let it simmer for 2-3 hours. Then put a sieve over a large bowl, and empty everything into the sieve. Throw the sieve contents away, and in the bowl you'll have some amazing stock to use for this soup or for other recipes such as this or this. You can also cool and freeze it to use for tasty quick gravies and risotto later.
Next you need to fry up some onions, mushrooms, garlic and chillies in butter, add some flour (see notes for gluten free) to make a roux, then slowly add in the stock whilst stirring. When the sauce has thickened, add in the chicken, cream and a little lemon juice.
Perfect topped with a few chopped spring onions (scallions) and a couple of slices of green chilli.
The Creamy Chicken, Mushroom and Green Chilli soup Recipe:
Creamy Chicken, Mushroom and Green Chilli soup
Ingredients
For the stock:
- 1 large roasted chicken carcass with some of the meat still on*
- 1 brown onion - chopped in half (no need to peel)
- 2 medium carrots - chopped in half (no need to peel)
- ½ tsp salt
- ½ tsp black pepper
- Water to cover
For the soup:
- 2 tbsp. butter
- 1 brown onion - peeled and chopped
- 6 chestnut mushrooms - sliced (Crimini or Portabello work just as well too)
- 1 green chilli - sliced (or two if you like it hotter)
- 2 cloves garlic - peeled and minced
- 2 tbsp plain (all-purpose) flour - **see notes below for gluten free
- 800 ml (3 ½ cups) of your prepared chicken stock
- 3 tbsp double/heavy cream
- 1 tsp lemon juice
To Serve:
- Chopped spring onions - scallions and chopped green chilli
INSTRUCTIONS
- Take your roast chicken carcass and strip off any little bits of meat you can find. You may have to pull it to pieces to get the most meat from it. Wrap up the bits of meat and refrigerate for adding later.1 large roasted chicken carcass with some of the meat still on*
- Put all the leftover bits of chicken in a large pan. Add the onion, carrots, salt and pepper and cover with water (at least 1.5litres). Bring it to the boil and let it simmer for 2-3 hours - until the stock looks a creamy brown colour and has reduced by at least a third.1 brown onion, 2 medium carrots, ½ tsp salt, ½ tsp black pepper, Water to cover
- Turn off the heat and leave to cool slightly, then put a sieve over a large bowl, and empty everything into the sieve. Throw the sieve contents away. You should be left with approx. 800ml/3 ½ cups of stock (if not, just top up with a bit of water).
- Heat 1 tbsp (half) of the butter in a large sauce pan.2 tbsp. butter
- Add the onions and cook for 5-6 minutes, until they're soft and translucent.1 brown onion
- Add in the mushrooms and cook until they start to go golden brown. Add in the green chilli and garlic, cook for 1 minutes then add the rest of the butter. When the butter has melted, stir in the flour using a whisk and cook for 1 minute, stirring all the time.2 tbsp. butter, 6 chestnut mushrooms, 1 green chilli, 2 cloves garlic, 2 tbsp plain (all-purpose) flour
- With the heat on medium-high, start to ladle in the chicken stock, stirring with the whisk all the time. When all the stock has been added, keep stirring until the soup thickens and bubbles gently.800 ml (3 ½ cups) of your prepared chicken stock
- Turn the heat down to medium-low and add in the reserved chicken and cream. Stir, then add in the lemon juice. Have a taste to see if if needs a little more lemon juice or salt and pepper.3 tbsp double/heavy cream, 1 tsp lemon juice
- Divide between three bowls and top with a few chopped spring onions and green chilli slices.Chopped spring onions
✎ Notes
To freeze, cool and cover the soup, then refrigerate for up to 1 month. Defrost thoroughly and then reheat until piping hot. . Nutritional Information is per serving, accounting for 50g cooked chicken meat per serving.
Nutrition
Gabriella says
What if u don't have a full chicken carcass and you use chicken breast in replacement for chicken broth.
Chris Corbishley says
Hi Gabriella,
You can replace the broth with some good quality chicken stock and use some cooked chicken breast meat too. That would work just fine.
Thanks
Chris & Nicky
Faye A Hyland says
Lovely, it hit the spot right on target.
P.s. The recipe doesn't say how long to cook once all the ingredients are in, I let it simmer for about 10 minutes then served it up.
Tom says
Searching for a new chicken soup recipe and found this. Always use chicken carcass for either stock or soup. This looks delicious.
Jackie says
For gluten free note, I'm thinking cornflour is what we call cornstarch in the US? By the way thanks for adding the gluten free changes.
Maryanne @ the little epicurean says
Yum! This sounds fabulous! I wouldn't share it either 😉
Nicky Corbishley says
Ha ha glad I'm not the only one 🙂
Saz says
As always, as you can imagine, i cannot wait to try this new soup of yours ! But question, could it work with only chicken breast ? And not the whole ... thing + chicken breast ? Should i shred it ?
Thank you 🙂
Nicky Corbishley says
Hiya Saz,
It'd work, maybe not quite as tasty but it would work. I'd go for the best quality stock you can find though 🙂 You can cook the chicken breast in the stock and then shred it. Hope you enjoy it 🙂
Saz says
thanks ! I'll try that and let you know 🙂
Christine | No Gojis No Glory says
Sometimes you just gotta put yourself first. I wouldn't wanna share either, this looks absolutely delicious!
Nicky Corbishley says
Agree with you 100% Christine 🙂
immaculatebites says
This soup looks fantastic , I love all the flavours in it, mushrooms and chicken in soup are the best!
Nicky Corbishley says
Thanks, I love it 🙂
Thalia @ butter and brioche says
What a delicious and hearty soup. I just love the combination of chicken and mushrooms... so I bet this tasted as good as it looks.
Nicky Corbishley says
Thanks Thalia, it was fab 🙂
Nicky Corbishley says
Hi Jesusan, Yes, either of those would work just as well. Chestnut mushrooms are just the basic brown mushroom in the UK. They're more meaty and flavourful than white mushrooms. Thanks for bringing it to my attention - I'll update the recipe.
jesusan says
This sounds very good, but I'm not sure what chestnut mushrooms are. Would baby bellas or cremini work?