Chicken and mushroom soup recipe, from our academy’s recipe selection.
1 tsp ghee or olive oil
1 medium-sized white onion, chopped
2 celery sticks, sliced
350g carrots, peeled and chopped
2 garlic cloves, finely chopped
250g chestnut mushrooms, sliced
750g chicken breast strips
250g white potatoes, peeled and diced
1 litre chicken or vegetable stock (made with one organic stock cube) a pinch of sea salt and ground black pepper
1⁄2 tsp dried thyme
1⁄2 tsp dried rosemary
1 bay leaf
1 tbsp plain flour (use gluten free if preferred)
Heat the ghee/oil in a large saucepan over a medium flame. Add the onion and fry for 3 minutes, stirring occasionally until soft.
Add the carrots and celery and fry for 3 minutes, stirring occasionally until soft.
Add the garlic and mushrooms and fry for 4 minutes, stirring occasionally until soft.
Add the chicken and cook for 5 minutes, stirring occasionally.
Add the potatoes and stir well. Add the stock, bay leaf, salt, pepper and dried herbs. Stir well and bring to a boil.
Stir in the flour. Cover and simmer gently for 15 minutes. Taste and add more seasoning if required. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.