After our weekend away in Prague scoffing only carbs, fatty meats and beer we’re both feeling rather sluggish and keen to eat light meals consisting of mostly vegetables. Because it now feels like the middle of winter we thought we’d get going with soup.
I am a huge fan of a creamy mushroom soup, but often with all the added cream, butter and salt, it can be healthier for you to pop down the road and order a BigMac. Last night I whipped up a creamy chicken and mushroom soup with no added naughty bits, but still with the indulgent creamy texture and packed full of flavour. This soup is also very filling as we are back to skipping carbs at night, so didn’t have it with any bread. Completely satisfied.
I started by sautéing onions and garlic and one potato in a little coconut oil in a large saucepan (you can omit the potato if you wish, but I find it thickens the soup well and fills you up). Add in the chopped celery and carrot until semi-soft. Add chopped mushrooms (as many varieties as you can find). Then stir in 1.5L of organic chicken stock (again, use whatever you like), a bunch of fresh thyme, tarragon, salt and pepper.
In a pan I lightly fried chicken thighs that I had cut up and removed the bone from. You can use whatever chicken you like, but I find thighs have more flavour. Once browned (for flavour and colour) add the chicken to the vegetable pan and squeeze over the juice of half a lemon.
Let this all bubble away for 10-15 minutes, ensuring the chicken is cooked through and all the flavours infused. I then poured 2/3 of the soup into my blender to thicken it, I kept some chunks out as everyone likes a bit of texture. Once it was blitzed up I poured it back into the remaining soup to stir through. Simmer again to make sure it’s piping hot and serve with fresh thyme and cracked pepper sprinkled on top.