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.
The Creamy Chicken, Mushroom and Green Chilli soup Recipe:
Creamy Chicken, Mushroom and Green Chilli soup
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)
- 1/2 tsp salt
- 1/2 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 (3.5 cups) of your prepared chicken stock
- 3 tbsp double/heavy cream
- 1 tsp lemon juice
- Chopped spring onions scallions and chopped green chilli
- 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. 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. 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/3.5 cups of stock (if not, just top up with a bit of water).
- Heat half the butter in a large sauce pan. Add the onions and cook for 5-6 minutes, until they're soft and translucent. 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. 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. 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.
- Divide between three bowls and top with a few chopped spring onions and green chilli slices.
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.