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Jamie Oliver Chicken Mushroom Soup Recipe

Jamie Oliver Chicken Mushroom Soup
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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.

Find it online: https://britishbakingrecipes.co.uk/chicken-mushroom-soup/