Creamy Chicken, Mushroom and Carrot Soup
Creamy Chicken, Mushroom and Carrot Soup
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Creamy, savoury chunky chicken winter soup!
The perfect winter soup – This Creamy Chicken, Mushroom and Carrot Soup is delicious and savoury. Rich flavours of chicken, mushroom and carrot finished off with some indulgent double cream! All you need is a good chunky slice of fresh crusty bread for dunking!
This Creamy Chicken, Mushroom and Carrot Soup is guaranteed to be a crowd pleaser and is quite simple to make and uses everyday ingredients you probably already have at home! I love recipes that use everyday ingredients that avoids a grocery run!
What Do I Need?
- Chicken legs – this recipe is best with chicken legs not breast. You want the flavour the legs bring to the soup as its cooking! I like to use thighs only.
- Carrots and Mushrooms – I like to use a mix of cremini and white cup mushrooms.
- Double Cream – a good generous dollop of good quality double cream is what brings this soup to its final form.
- Chicken Stock – I use Homemade Chicken Stock if I have it or my go to Organic Knorr Stock Pots if I’m out.
- Onions, Garlic, thyme, parsley, paprika and cayenne pepper – Crucial ingredients to make this soup really tasty with a little kick!
- A good cast iron pot is perfect for a dish like this – Le Creuset is the gold standard when it comes to cast iron cookwear, but your girl does not have the budget for that right now. I highly recommend the brand if you have the budget for it – the pots are great and last for years. My mother has le Creuset’s older than me that are still going strong! If like me, its not really in your budget right now, I have a solution. Lidl sell cast iron pots from time to time throughout the year and thats where I got my big yellow casserole pot in the pictures. It is great quality and is doing me just fine for now! I am a big Lidl fan and go once a week and always pick up a magazine to see what offers the following week will bring. Lidl also have an app where you can benefit from their points system and keep up to date on the weeks offers – sign up and save!
Tips & Tricks
- Using homemade stock really takes this soup to the next level. You cannot beat the flavours of a homemade long simmered stock. If you don’t know how to make chicken stock be sure to check out my Homemade Chicken Stock Recipe!
- I always wash my chicken with cold water and lemon juice. Ensure all feathers have been removed and tidy up any excess skin or fat. I hate chicken with feathers left on! It’s always best to prep your chicken this way before cooking.
- Mise en place – if you dont know about this method you really should! Mise en place is French for “putting in place” . This French cooking method involves gathering, washing, chopping and prepping all your ingredients into separate bowls or containers. Cooking is more efficient, easier and produces quicker and better results.
Creamy Chicken, Mushroom and Carrot Soup – Serving Suggestion –
All this soup needs is a big chunky, warm and crusty slice of fresh bread! However, I do love having some buttered french beans on the side. It’s good to eat veggies with most meals and they pair really well – Give it a try!
I hope the recipe below is easy to follow and your soup turns out delicious. Please feel free to leave a comment below or check out my other Soup recipes!
Creamy Chicken, Mushroom and Carrot Soup
Equipment
- Cast iron pot or deep casserole pot
- Wooden spoon
- Chopping board
- Peeler
- Sharp knife
- mise en place bowls and containers
Ingredients
- 4 chicken legs eg 2 thighs 2 drums
- 500 g assorted mushrooms sliced
- 1 litre chicken stock
- 2 cups carrots cubed
- 1 onion
- 4 garlic
- 1 tsp dried thyme
- 1 tbsp fresh parsley chopped
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ cup double cream
Instructions
- Clean and trim the chicken legs in water then dry with kitchen roll and put in a bowl to season with the cayenne, paprika, salt + pepper and 1 tsp olive oil.
- Peel the carrots and chop into cubes. Wash the mushrooms and slice and then cut in half. Chop the onion into small cubes and mince the garlic and set the ingredients aside in their bowls.
- Now turn the heat to high on your pot and heat until hot (3-5 minutes). Then add the chicken legs skin down and leave for 5 minutes minimum to fry and brown. Then turn and leave until the pieces are browned all over.
- Remove any excess fat/oil and any burnt bits for the pot. Put the pot back on the heat and add butter and sauté the chopped mushrooms for 5-10 minutes of until juices release. Empty pot into a bowl.
- Add a splash of olive oil now and fry the chopped onion garlic and carrots. Fry until soft and fragrant – about 5-7 minutes.
- Now add the mushrooms back into the pot and stir and place the chicken legs on top. Then pour the chicken stock, herbs and spices, cover and allow to come to the boil on high.
- Once boiling turn down the heat to medium and cook for a further 30 minutes. Then remove chicken to a plate and remove the chicken from the bone. Once chopped to preference re add to soup. I like to put half chunky half shredded. Also add the chopped parsley.
- Now add the cream stir and allow to bubble for 3-4 minutes on high stirring all the time and you are done. Now serve and enjoy!
Notes
Did you make this recipe?
Got any questions? Ask away! I’m here to help! If you loved this recipe, I hope you’ll leave a comment and rating below! Let me know how it turned out for you and share it on social media. Don’t forget to tag us at @chilliandlife and hashtag it #chilliandlife ! I’ll be sure to share it!
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