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Chicken and Mushroom Soup

Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if soup is being served as a main meal.

Ingredients

  • 2 tbsp (0.03 litres) olive oil
  • 50g butter
  • 200g onion, thinly sliced
  • 400g boneless skinless chicken thighs, roughly chopped
  • 400g field mushrooms, roughly chopped
  • 1 chicken stock cube
  • 750ml milk
  • 750ml water
  • salt and freshly ground black pepper

Method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3 - 4 minutes.

2. Add the chicken thighs and continue to sauté for a further 5 - 6 minutes until browned and nearly cooked through.

3. Add the mushrooms and sauté for another 2 - 3 minutes.

4. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the chicken is cooked.

5. Put the soup in a blender and whizz until smooth.

6. Adjust the seasoning to taste and serve.

Nutritional Analysis

Per portion, as a main (278g)

  • Energy: 204 kcal / 852 KJ
  • Fat: 12g
  • Saturates: 5g
  • Protein: 19g
  • Carbohydrate: 5.4g
  • Sugars: 4.8g
  • Fibre: 0.7g
  • Sodium: 400mg

Per portion, as a starter (173g)

  • Energy: 127 kcal / 533 KJ
  • Fat: 7.5g
  • Saturates: 3.2g
  • Protein: 11.9g
  • Carbohydrate: 3.4g
  • Sugars: 3g
  • Fibre: 0.5g
  • Sodium: 250mg

Per 100g

  • Energy: 73 kcal / 307 KJ
  • Fat: 4.3g
  • Saturates: 1.8g
  • Protein: 6.9g
  • Carbohydrate: 1.9g
  • Sugars: 1.7g
  • Fibre: 0.3g
  • Sodium: 144mg

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