Easy Chicken and Mushroom Soup in the Soup Maker
This 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.
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Why you’ll love this recipe
- Economical: Utilizing leftover chicken not only reduces food waste but also provides a cost-effective way to create a flavorful meal.
- Time-Saving: This recipe is perfect for those busy weeknights when time is scarce, as the soup maker does most of the work for you.
- Versatile: Feel free to tweak the recipe by adding different vegetables or spices to suit your taste, making it a versatile option for any palate.
- Nutritious: Packed with protein from the chicken and vitamins from the mushrooms and any additional vegetables you choose to include, this soup is a healthy choice for any meal.
Can you make this recipe without a soupmaker?
I hear you, not everyone wants to invest in a soupmaker. But the great thing about this basic recipe is that you can easily make it in a pan such as a stockpot on the hob with a few minor adjustments.
If you are using precooked or leftover chicken, then start with the vegetables. If not, you need to cook this first. Add the vegetables and mushrooms to the stockpot with a little butter and cook for about 3-4 minutes. Add herbs or herb stock pot and cook for another minute.
Then whisk in ¼ cup all-purpose flour for 1 minute and add the chicken stock, chicken and water. Keep whisking on the heat for 4-5 minutes until combined. Add the cream and season. If it is a bit thick, add a little water or more cream if it is a bit thin.
If you want to make sure it is a smooth soup, then use an immersion blender once it is cooked and before you add the optional ingredient of the cream.
Can you make the soup in the Instant Pot?
This recipe adapts well to the Instant Pot, making it even easier to prepare. Begin by setting your Instant Pot to the sauté mode. Add a touch of oil or butter and cook your vegetables and mushrooms until they’re softened, which should take about 2-3 minutes.
If you’re starting with raw chicken, add it now and sauté until it’s no longer pink. Stir in the flour and cook for another minute. Then, add your chicken stock, cooked chicken (if not added earlier), and any additional herbs or spices you like.
Close the lid, set the pot to high pressure, and cook for 7-8 minutes. Once the cooking time is over, quick release the pressure, add the cream, and adjust the thickness of the soup to your liking with extra stock or water if necessary.
Season to taste, and enjoy your comforting bowl of soup made effortlessly in the Instant Pot.
Ingredients
- Chicken legs + additional diced breast to finish: The chicken thighs add depth and richness to the soup, utilizing the full flavor potential of your leftovers. Adding diced breast meat at the end ensures tender, bite-sized pieces that enhance the soup’s texture and protein content.
- Chicken stock cubes: Chicken broth acts as the soup’s base, providing a savory foundation that complements the chicken and vegetables. Opt for low-sodium stock to control the salt content and keep the soup healthier.
- Herb stock cubes: This is your secret weapon for infusing the soup with aromatic flavors. Whether you choose a premade herb stock or make your own, it will elevate the taste profile of your soup.
- Water: Used to adjust the soup’s consistency to your liking. It’s essential to balance the flavors so the soup isn’t too concentrated.
- Small carrot: Using raw vegetables adds a slight sweet flavor and vibrant color to the soup. Carrots are also rich in vitamins and provide a lovely texture contrast.
- Onion: A fundamental ingredient that acts as a flavor base, white onion giving the soup a slight sweetness and depth of flavor once caramelized.
- Mushrooms: Bring an earthy flavor and meaty texture that pairs perfectly with chicken. They’re also packed with nutrients, including B vitamins and selenium. Button mushrooms work well, white or chestnut mushrooms will also completely the chicken.
- Cornflour + water to bind: This mixture is a thickening agent that gives the soup the perfect consistency. Ensure to mix the cornflour with cold water before adding to avoid lumps.
- Butter: Usually used for sautéing vegetables, it adds a hint of richness and aids in releasing the flavors of the aromatics and also gives the soup a glossy sheen so still use it.
- Garlic puree: Elevates the soup with its pungent flavor, adding an extra layer of taste complexity that garlic lovers will appreciate.
- Optional cream to finish: Adding cream provides a luxurious creaminess and mellows out the flavors. It’s perfect for those who prefer a richer, more indulgent soup.
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
- For Chicken: If you prefer a vegetarian version, consider using firm tofu or chickpeas as a protein-rich alternative. They can soak up the flavors well, providing a similar textural bite to chicken.
- Chicken Stock Swap: Vegetable broth or a simple miso broth can be an excellent substitute for chicken stock, offering a rich base without the meat.
- Herb Stock: If you don’t have herb stock, you can make a quick version by simmering water with your favorite herbs like rosemary, thyme, and parsley. Alternatively, a dash of dried Italian seasoning can add a similar flavor profile. Or add some herbs to a simple vegetable stock to enhance the flavor. Fresh thyme, rosemary and sage all work well with chicken recipes.
- Vegetable Variations: Feel free to include other vegetables like celery, leeks, or spinach for added nutrients and flavors. Each vegetable adds its unique taste and health benefits.
- Mushroom Type: While standard white mushrooms are used, experimenting with varieties like Shiitake or Portobello can introduce deeper flavors.
- Cornflour Alternative: For a gluten-free thickener, you can use arrowroot powder or tapioca flour in equal amounts as a substitute for cornflour.
- Butter Replacement: Olive oil or coconut oil can be used instead of butter for sautéing, catering to dairy-free preferences.
- Garlic Puree Option: Fresh minced garlic can be used instead of garlic puree. It not only adds a fresher taste but also allows you to control the garlic intensity.
- Cream Alternatives: For a dairy-free option, coconut milk or almond cream can provide the soup with a rich, creamy texture without using dairy cream.
These substitutions and additions allow you to tailor the Chicken and Mushroom Soup to your dietary preferences or simply to utilize what you have on hand, ensuring a delicious and hearty meal every time.
Instructions
STEP 1: Heat pint of water then add both stock pots.
STEP 2: Add this to soupmaker.
STEP 3: Add the rest of the ingredients and cook either creamed or with pieces (Ninja soup maker – another model may have slightly different settings).
STEP 4: Add cream after cooking and diced chicken breast.
STEP 5: Serve with an optional swirl of cream.
Recipe tips
- 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
- 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. You can also use some fresh herbs. If you are going for the creamed soup, then you don’t need to worry about dicing them up as the blender will do it for you. For the ‘with pieces’ option, I would suggest that you dice them up a bit so the herby pieces aren’t too big.
- 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!
Storage & reheating
After cooking – you can store portions in the fridge for up to 3 days after cooking. Make sure it is completely cooled then put into airtight boxes. To reheat, pop into a saucepan and heat until bubbling and hot.
This Chicken and Mushroom Soup freezes beautifully compared to some soup recipes as long as you don’t add the cream before you freeze it. Simply allow the soup to cool completely before transferring it to freezer-safe containers or bags, leaving a little space for expansion. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, thaw the soup overnight in the refrigerator. How do you reheat it (if it is a warm recipe)? Reheat the soup in a saucepan over medium heat until it is hot throughout. If the soup seems too thick after freezing, you can add a little bit of water or stock during reheating to achieve the desired consistency.
Recipe FAQ
Is there a low-fat version of this soup?
For a healthier, low-fat version of this soup, you can substitute the cream with a low-fat milk or a dairy-free alternative like almond milk or light coconut milk. Additionally, use lean chicken breast instead of thigh or leg meat, and opt for olive oil instead of butter for sautéing the vegetables.
How can I thicken the soup without cornflour?
If you prefer not to use cornflour or are looking for a grain-free alternative, you can naturally thicken the soup by blending some of the cooked vegetables, such as mushrooms or additional potatoes, before adding them back into the soup. Another option is to increase the cooking time slightly to reduce the liquid and concentrate the flavors.
Can this soup be made spicy?
Certainly! To add a kick to your Chicken and Mushroom Soup, consider including a diced chili pepper or a teaspoon of red pepper flakes when sautéing the vegetables. Adjust the amount based on your preferred level of heat.
What’s the best way to serve this soup?
This soup is wonderfully versatile and can be served as a hearty main course or a fulfilling appetizer. For a complete meal, pair it with crusty bread or a side salad. For a touch of freshness, garnish with fresh herbs like parsley or chives just before serving.
Soupmaker Chicken & Mushroom Soup
A simple soup made with leftover chicken and mushrooms in the Soupmaler
Ingredients
- 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
Instructions
- Heat pint of water then add both stock pots.
- Add this to soupmaker.
- Add rest of ingredients and cook either creamed or with pieces.
- Add cream after cooking and diced chicken breast.
- Serve with an optional swirl of cream.
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
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 178mgSodium: 321mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 35g
do you add the cooked chicken with the rest of the ingedients to cook in the soup maker or do you add it after the soup is cooked, does it make the soup creamed, hope you understand what I mean.
We tend to add some into the soupmaker while cooking and then have a little bit diced up and add that at the end. This means the chicken in the soupmaker is blended up while if you like little pieces as well, you can still get this. Hope this helps!