Ekani EllaJamie Oliver’s Chicken Mushroom Soup is a comforting and hearty dish packed with tender chicken, earthy mushrooms, and a creamy, flavorful broth. This easy-to-make soup is perfect for chilly days or when you need a nourishing meal. It’s rich in texture, loaded with natural flavors, and can be customized to your liking.
What is Jamie Oliver’s Chicken Mushroom Soup?
Jamie Oliver’s Chicken Mushroom Soup is a deliciously creamy soup made with shredded chicken, sautéed mushrooms, and a flavorful broth. It is thickened with either cream or a roux, making it a perfect balance between hearty and smooth. Ideal as a starter or a light meal, this soup pairs well with crusty bread or a side salad.
Other Popular Recipes
- Hairy Bikers Sausage Rolls
- Jamie Oliver Chicken Mince Burger
- Jamie Oliver Kale Soup
- Jamie Oliver Brussels Sprout Soup
Why You Should Try This Recipe
- Comforting and Nourishing: A perfect dish for cold days.
- Simple and Quick: Ready in under 40 minutes.
- Rich and Creamy: Balanced flavors with a smooth texture.
- Great for Meal Prep: Tastes even better the next day.
- Customizable: Easily adapt with different herbs and spices.
Ingredients Needed to Make Jamie Oliver Chicken Mushroom Soup
For the Soup
- Chicken Breast (2, cooked and shredded) – Adds protein and depth of flavor.
- Mushrooms (250g, sliced) – Use button, cremini, or wild mushrooms for variety.
- Onion (1, finely chopped) – Enhances the savory flavor.
- Garlic (2 cloves, minced) – Adds aromatic depth.
- Chicken Stock (1 liter / 4 cups) – Forms the base of the soup.
- Double Cream (200ml / ¾ cup) – Provides a rich and creamy texture.
- Butter (2 tbsp) – Used for sautéing the onions and mushrooms.
- Flour (1 tbsp) – Helps thicken the soup.
- Thyme (1 tsp, fresh or dried) – Adds a subtle earthy flavor.
- Salt and Black Pepper (to taste)
Optional Additions
- Carrots (1, diced) – Adds natural sweetness.
- Celery (1 stalk, diced) – Gives an extra depth of flavor.
- White Wine (¼ cup) – Adds richness and acidity.
Equipment Needed
- Large pot or saucepan
- Wooden spoon
- Ladle
- Knife and chopping board
Instructions to Make Jamie Oliver Chicken Mushroom Soup
Step 1: Sauté the onions and mushrooms
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and minced garlic, then sauté for another 5 minutes until the mushrooms are tender.
Step 2: Add the flour
Sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to remove the raw flour taste, which helps thicken the soup.
Step 3: Pour in the stock
Gradually pour in the chicken stock, stirring continuously to prevent lumps. Bring the mixture to a simmer.
Step 4: Add the chicken and herbs
Stir in the shredded chicken, thyme, salt, and black pepper. Let it simmer for 10 minutes, allowing the flavors to blend.
Step 5: Finish with cream
Reduce the heat to low and stir in the double cream. Cook for another 5 minutes, ensuring the soup does not boil. Taste and adjust seasoning if necessary.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh thyme or black pepper. Serve warm with crusty bread or a side salad.
What Goes Well With Jamie Oliver Chicken Mushroom Soup
- Crusty Bread – Perfect for dipping.
- Garlic Butter Toast – Adds extra flavor.
- Green Salad – A fresh contrast to the creamy soup.
- Grilled Cheese Sandwich – A satisfying combination.
- Roasted Vegetables – Complements the earthy mushroom flavor.
Expert Tips for Making the Best Chicken Mushroom Soup
- Use Fresh Ingredients – Fresh mushrooms and herbs enhance the overall flavor.
- Don’t Overcook the Cream – Add it at the end to prevent curdling.
- For a Thicker Soup – Add a little more flour or reduce the stock slightly.
- Make It Dairy-Free – Swap cream for coconut milk or a dairy-free alternative.
- Enhance with Herbs – Try rosemary or parsley for extra aroma.
Easy Variations of Jamie Oliver Chicken Mushroom Soup
- Spicy Version – Add a pinch of chili flakes for heat.
- Cheesy Mushroom Soup – Stir in grated Parmesan or Gruyère.
- Vegetarian Version – Replace chicken with potatoes or tofu and use vegetable stock.
- Lemon Herb Soup – Add a squeeze of lemon juice for freshness.
- Rice or Noodle Addition – Stir in cooked rice or noodles for a heartier meal.
Best Practices to Store Jamie Oliver Chicken Mushroom Soup
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Freeze for up to 3 months in portion-sized containers.
- Reheat – Warm over low heat, stirring occasionally. Add a splash of stock or cream if needed.
Nutrition Value (per serving):
- Calories: 320
- Protein: 22g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 3g
Final Words
Jamie Oliver’s Chicken Mushroom Soup is a warm, creamy, and satisfying dish that’s easy to prepare.
Try it today and enjoy a homemade bowl of goodness!
FAQs
Can I use leftover roast chicken for this soup?
Yes, leftover roast chicken works perfectly for this soup. Simply shred the cooked chicken and add it to the soup in Step 4.
How can I make this soup gluten-free?
To make this soup gluten-free, replace the flour with cornstarch or a gluten-free flour blend. Use a gluten-free stock as well.
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. The flavors develop even more when stored overnight. Reheat gently and add a splash of stock if needed.
What type of mushrooms are best for this soup?
Cremini, button, or wild mushrooms work well. A mix of different mushrooms enhances the depth of flavor.
Print
Jamie Oliver Chicken Mushroom Soup Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Chicken Mushroom Soup is a deliciously creamy soup made with shredded chicken, sautéed mushrooms, and a flavorful broth. It is thickened with either cream or a roux, making it a perfect balance between hearty and smooth. Ideal as a starter or a light meal, this soup pairs well with crusty bread or a side salad.
Ingredients
For the Soup
- Chicken Breast (2, cooked and shredded) – Adds protein and depth of flavor.
- Mushrooms (250g, sliced) – Use button, cremini, or wild mushrooms for variety.
- Onion (1, finely chopped) – Enhances the savory flavor.
- Garlic (2 cloves, minced) – Adds aromatic depth.
- Chicken Stock (1 liter / 4 cups) – Forms the base of the soup.
- Double Cream (200ml / ¾ cup) – Provides a rich and creamy texture.
- Butter (2 tbsp) – Used for sautéing the onions and mushrooms.
- Flour (1 tbsp) – Helps thicken the soup.
- Thyme (1 tsp, fresh or dried) – Adds a subtle earthy flavor.
- Salt and Black Pepper (to taste)
Optional Additions
- Carrots (1, diced) – Adds natural sweetness.
- Celery (1 stalk, diced) – Gives an extra depth of flavor.
- White Wine (¼ cup) – Adds richness and acidity.
Instructions
Step 1: Sauté the onions and mushrooms
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and minced garlic, then sauté for another 5 minutes until the mushrooms are tender.
Step 2: Add the flour
Sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to remove the raw flour taste, which helps thicken the soup.
Step 3: Pour in the stock
Gradually pour in the chicken stock, stirring continuously to prevent lumps. Bring the mixture to a simmer.
Step 4: Add the chicken and herbs
Stir in the shredded chicken, thyme, salt, and black pepper. Let it simmer for 10 minutes, allowing the flavors to blend.
Step 5: Finish with cream
Reduce the heat to low and stir in the double cream. Cook for another 5 minutes, ensuring the soup does not boil. Taste and adjust seasoning if necessary.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh thyme or black pepper. Serve warm with crusty bread or a side salad.
