Chicken & Mushroom Soup

This combo is my all time favourite. It is a great way to use up leftover chicken from a Sunday roast and if you buy the gourmet mix of mushrooms, the flavours are gorgeous. White wine adds a lovely flavour to the soup and you are burning-off the alcohol in the cooking.

Makes 4 serving  

1 serving  8g Carb       Calories: 324

One Serving

Fibre Protein Carbohydrate Fat
4g 24g 8g 19g


4 servings

15ml Olive Oil

20g, 4 garlic cloves

500g, 3 punnets of mixed variety mushrooms

optional – 125ml dry cheap wine

350ml Sadies, Chicken Stock & 1/2 a French Onion Stock cube with 250ml water

15g, a handful of chopped flat leaf parsley

160g, 3 celery sticks, chopped finely

120g, 1 large carrot, chopped finely

230g chicken (leftover from a roast chicken)

100ml, double cream



If you are using leftover, cooked chicken, tear it into small pieces. If using raw chicken cut it into small chunks.

Wash and chop the carrot, celery, garlic, parsley and roughly chop the mushrooms.

  1. Heat the oil in a saucepan and add the crushed garlic and mushrooms. Put the lid on the saucepan and allow the mushrooms to soften
  2. Next add the white wine to the saucepan and turn up the heat to bubble off the alcohol – this takes 1 to 2 mins.
  3. Add the chicken broth 350ml  and French onion stock 250m and blend the mushrooms, either completely or  leave some chunky bits.
  4. Add in the celery and carrot and the cooked chicken and allow the flavours to blend together by leaving it on a low heat. When the veggies have softened, it is ready.
  5. If the chicken is raw, bring the stock to a bubble and add in the raw chicken, allowing it to cook for 5 minutes. Don’t boil the chicken or it will toughen but have the stock on the boil when you add the chicken then turn the heat down to a simmer. You will see the raw look disappearing quite quickly, you then add the carrot and celery and allow the soup to fully cook on a lowish heat until the veggies are softened and the chicken is full cooked through.