Chicken and Mushroom Soup 1.6 Litre
If the soup is too thick for you, simply add a little boiling water at the serving stage and give it a good stir.
Ingredients
- 300 g Pre Cooked Chicken Shredded
- 200 g Mushrooms Sliced
- 100 g Potatoes Peeled & Cubed
- 1 Clover Garlic Sliced
- 100 g Onions Finely Chopped
- Tablespoon Parsley Chopped
- 1 Dessertspoon Olive Oil
- 600 ml Chicken or Vegetable Stock
- 100 ml Semi Skimmed Milk or Cream
- Salt and Pepper to Taste
Instructions
- Saute the onion and garlic in the olive oil, then add to your soupmaker.
- Add all the other ingredients to the soupmaker and stir well.
- Choose the smooth function.
- Serve with parsley sprinkled on top.
Sue says
How important is the milk / cream? I’m only asking because I rarely have it in the house.
Thanks
Soup Maker Club says
You could easily replace the milk/cream content with more water. The soup would simply be less creamy.
Sue says
Thanks 🙂
mickeymo1 says
Can you freeze this? Can I freeze this with the cream in it or freeze without and add the cream when I serve?
Soup Maker Club says
Hi. I wouldn’t freeze soup with dairy in it at all, as it’s likely to curdle when reheated.
Lesley
Lindsay says
Hi Ive just made the chicken and mushroom soup but the consistency is a little strange looking to me, its very thick and doesnt look smooth even though I did it on the smooth setting on my maker. Is it supposed to be like this?
Thankyou
Lindsay
Soup Maker Club says
Hi Lindsay, sometimes mushroom soup can end up like that. I often give it more whizz time if it does. I think it depends on the mushrooms.
Julie says
I made this yesterday and it was amazing.
Tasted like Heniz soup.
Thank you x