chicken & mushroom soupThis idea for Soupmaker Chicken and Mushroom Soup came from the desire to do something with the leftover chicken legs after Sunday roast.  We all like sliced chicken on our meal but none of us like the legs.  As we hate waste, the question was – what could we do with the leftover chicken?  Out came our soupmaker and Robert set about creating a simple recipe to make a tasty soup using the leftovers.

To add a bit of flavour, we used both a chicken stockpot and a herb stockpot from the Knorr ranges.  This added the herby flavour to the soup along with a little garlic puree as a previous version of the soup had lacked a little something in the taste department.  No doubt those mushrooms didn’t hurt either, adding their own unique something to the mix.  If you can’t get the herb stock pots, I image that a few pinches of mixed herbs would help too, maybe double up on the chicken stock in that case.

Being a chef, Robert likes to add a bit of cream to his soups.  We used double cream because it works well but not until after the soup maker had done it’s thing – otherwise, the cream can curdle and split.  You can leave the cream out too, if you want a healthier option and it tastes just fine without it.  

Finally, we made this Chicken & Mushroom soup with our Tefal Soupmaker on the creamed soup setting.  With the ingredients, there’s no reason that you couldn’t use the ‘with pieces’ setting or similar on your own soup maker – I just like everything smooth!

Soupmaker Chicken & Mushroom Soup
Prep Time
10 mins
Cook Time
25 mins
A simple soup made with leftover chicken and mushrooms in the Soupmaler
Servings: 4
Author: angelatempest
  • 2 chicken legs + additional diced breast to finish
  • 1 chicken stock pot
  • 1 herb stock pot
  • 1 pint of water
  • 1 small carrot chopped
  • 1 onion chopped
  • 3 mushrooms chopped
  • 3 tsp cornflour + water to bind
  • 1 tsp . butter
  • 1/2 tsp . garlic puree
  • optional cream to finish
  1. Heat pint of water then add both stock pots.
  2. Add this to soupmaker.
  3. Add rest of ingredients and cook either creamed or with pieces.
  4. Add cream after cooking and diced chicken breast.
  5. Serve with an optional swirl of cream.
Recipe Notes
We used chicken leg leftover from Sunday roast in the soup but you could use any chicken.
Don't add cream during cooking as it can curdle - add it afterwards to the soup and a swirl once in the bowl if you like
Served with homemade croutons