Chicken, Thyme and Mushroom Soup

    Chicken, Thyme and Mushroom Soup

    94saves
    30min


    16 people made this

    About this recipe: Creamy chicken is enhanced by the warm flavours of sherry, thyme and Worcestershire sauce in this super-fast dish, made from fresh ingredients in under half an hour. Serve with chunks of toasted walnut bread. Delicious!

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 200g skinless chicken breast fillets, finely diced
    • 1 red onion, chopped
    • 1 garlic clove, chopped
    • 2 celery sticks, chopped
    • 250g button mushrooms, roughly chopped
    • 1 tbsp chopped fresh thyme or 1 tsp dried thyme, plus extra fresh thyme to garnish (optional)
    • 1 tbsp dry sherry
    • 1 tbsp Worcestershire sauce
    • 700ml chicken stock, made with stock cubes
    • 4 tbsp half-fat crème fraîche

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fry the vegetables and chicken Heat the oil in a large pan and fry the chicken for 5 minutes or until golden brown all over. Remove from the pan with a draining spoon and set aside. Add the onion, garlic and celery to the pan and cook for 5 minutes.
    2. Add the flavourings Add the chopped mushrooms, thyme, sherry and Worcestershire sauce. Season lightly and cook the vegetables for 2-3 minutes, stirring occasionally.
    3. Purée the soup Tip the mixture into a food processor or blender and add half the stock. Process until smooth, then return to the pan and add the remaining stock. Return the chicken to the pan and heat until boiling. Simmer for 3 minutes. Stir in 2 tbsp crème fraîche and return to the boil.
    4. Ladle into bowls and swirl a small spoonful of the remaining crème fraîche on to each, with a sprinkling of fresh thyme, if using.

    Swap

    For chicken, use rabbit.

    …another idea

    Autumn mushroom and artichoke soup Omit the chicken. Fry the onion, garlic and celery in the oil with 2 peeled and chopped Jerusalem artichokes. Stir in 200g chopped, mixed mushrooms with 1 tbsp chopped fresh sage or 1 tsp dried. Add 150ml dry cider and 500ml vegetable stock, made with a stock cube. Season to taste and simmer for 5 minutes, then purée. Add a small spoonful of half-fat crème fraîche to each bowl. Accompany with Chilli Bean Wraps.

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    Reviews (2)

    by
    3

    Loved this soup. Kept some of the mushrooms separate and added them at the end. This made the soup a bit chunkier. Will definitely make again - 13 May 2014

    Susie_1982
    1

    I loved this soup! I didn't add the celery or sherry. I didn't quite make it as above but basically put everything in together. I did step 1 and 2 but only pureed half of the soup. I added all of the creme fraiche at the end and warmed it up. I will be making this again! - 02 Oct 2012

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