With Brits saying bye to the scorching sun and temperature dropping, now’s the time to get ready for a cosy autumn. We can finally enjoy warm nights at home, with hot chocolate and a blanket.
Not only that, it’s finally soup season. Jamie Oliver has the perfect chicken soup recipe for those who want to snuggle up with a hot bowl.
The best part is, you can even use your leftovers and make a brand new dish. In a video, TV chef shared the delicious dish and said: “The idea of a boring soup, forget it. We are taking soup to the next level, cosy, deep flavour, amazing.”
The celebrity chef is known for his easy recipes and this time he’s sharing a leftover chicken and mushroom soup which he dubs as ‘comforting and delicious’.
So, let’s have a look at how it’s made.
Method:
First grab your left over roast chicken. Break up the carcass, bones and add 1.5 litres of boiling water to make the stock in a big pot.
Here you can also add anything from your fridge that you want to use up. This includes rosemary or celery which you can chop up and add to the stock mixture.
Next, in a separate pan add the chicken fat and some pieces of chicken from the roast, alongside a glug of olive oil.
Then add your onion, garlic, celery and thyme. The aim is to caramalise the onions before going in with the mushrooms. You can roughly chop them as you will be blending after.
Then go in with the tablespoon of plain flour to thicken it up. After this, you can add the stock mixture through a sieve to the Mushroom mixture.
Let that simmer for 10-15 minutes to let the flavours merge.
Once that’s done, you can use a hand blender to blend it as smooth as you like, or you can decide to keep it chunky.
Finally, you can plate up and enjoy your delicious soup.
