Creamy chicken and mushroom soup


Serves 4

30g butter
200g mushrooms, sliced
1 onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
Salt and black pepper
3 garlic cloves, crushed
2 tsp fresh thyme leaves
4 tbsp plain flour
1L chicken stock
250g leftover cooked chicken, shredded
120ml cream
Handful of fresh parsley, chopped

  1. Melt the butter in a large pot or casserole dish over a medium-high heat.
  2. Add the mushrooms and cook for 4-5 minutes until golden. Add the onion, carrots and celery and turn the heat to medium. Season with salt and pepper and cook for 4-5 minutes until softened, stirring occasionally.
  3. Add the garlic and thyme and cook for one minute.
  4. Whisk in the flour and cook for one minute until lightly browned, stirring constantly.
  5. Whisk in the stock and add the shredded chicken. Keep whisking for 3-4 minutes until slightly thickened.
  6. Stir in the cream and cook for 1-2 minutes until heated through. Taste and add more salt and/or pepper to taste. Stir in half of the fresh parsley.
  7. Ladle into bowls and serve immediately, garnished with the remaining parsley.

Per Serving

298kcals, 15.1g fat (7.5g saturated), 18.1g carbs (5.2g sugars), 23.2g protein, 2.9g fibre, 1g sodium