Creamy Chicken, Mushroom and Carrot Soup
A great winter warmer - Delicious savoury 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
Variation: Try adding spinach to the pot once the cream has cooked and turn to low and put the lid on for 3 minutes. This is a great option if you want more nutritional value and greens in your soup.