This recipe shows how humble roast chicken leftovers become a luxurious, cozy bowl of chicken and mushroom soup. It pairs a deeply flavored, perfumed stock with a rich mushroom base and the showstopper pulled chicken crustinis for crunch and comfort. Ideal for cooking, easy recipes fans who want big flavor with minimal fuss.
Why this recipe works
The approach is simple and joyful. Use every good bit of a roast chicken the fridge allows. Bones, drippings, even a little skin add body and flavor to the stock. Mushrooms bring earthiness and depth. A touch of flour thickens the soup so it finishes silky. The pulled chicken crustinis add texture and a bit of theatre when floated on top with a swirl of cream.
Ingredients
For the stock
- 1 roast chicken carcass, broken up
- Leftover chicken pieces and any juices
- 1.5 liters water
- A sprig of rosemary and a bit of celery end for aroma
For the mushroom soup base
- 1 onion, roughly chopped
- 1 clove garlic, smashed
- 1 stick celery, chopped
- A sprig of fresh thyme, leaves picked
- About 600 g mixed mushrooms, torn or chopped
- 1 heaped tablespoon plain flour
- 1 liter of the prepared chicken stock
- Salt and black pepper to taste
For the pulled chicken crustinis
- Slices of good rustic bread
- Pulled roast chicken mixed with its juices
- Crisped chicken skin pieces
- Fresh thyme leaves
- Olive oil for drizzling
Method
- Make the stock. Put the broken carcass, any skin and scraps into a pan with 1.5 liters of water. Add rosemary and the celery end. Bring to a simmer and skim any scum. Keep it gently bubbling while you prepare the rest.
- Build the mushroom base. Warm any chicken fat and a little olive oil in a pan. Add the chopped onion and sweat until caramelized. Add celery, garlic and thyme leaves. When the mix has color, toss in the mushrooms and let them cook down until dark and reduced.
- Thicken and add stock. Stir in the heaped tablespoon of plain flour and cook briefly. Through a sieve pour about 1 liter of the prepared stock into the mushroom pan and stir. Simmer for 10 to 15 minutes to meld flavors.
- Decide texture. Use a hand blender for a smoother soup or pulse briefly for a chunky finish. Season with salt and pepper.
- Make the crustinis. Pile the pulled chicken and a little juice onto bread slices in a rustic way. Top with strips of chicken skin and sprinkle thyme. Bake at 180 degrees Celsius 350 degrees Fahrenheit for 10 to 15 minutes until crisp and golden.
- Finish and serve. Ladle soup into bowls. Add a random swirl of double cream and a little drizzle of olive oil. Float a crustini on top like a little edible island.
Expert tips
- Use leftovers well. Even small bits of meat hidden in the carcass give great texture when shredded and toasted on bread.
- Flavour boosters. Don’t be afraid to add an odd carrot piece, a bay leaf or extra thyme to the stock for more perfume.
- Texture choice. There is no wrong way. Chunky feels rustic. Smooth feels elegant. Both are brilliant.
- Make ahead. The stock can be made a day ahead. Reheat gently and skim before using.
Common questions
Can this be vegetarian?
Swap the chicken stock for vegetable stock and omit the pulled chicken and skin. Roast a mix of mushrooms for extra depth.
How long will leftovers keep?
Store the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve texture. The crustinis are best eaten straight away.
Final thoughts
This chicken and mushroom soup is comforting, showy and simple. It turns a few leftovers into a bowl full of warmth and a crunchy topping that feels indulgent. Perfect for anyone exploring cooking, easy recipes who wants big Autumn flavor with little stress. Make it, enjoy it and share it with people who love good food.
How To Make A Chicken & Mushroom Soup Perfect For These Autumn Months | cooking, easy recipes. There are any How To Make A Chicken & Mushroom Soup Perfect For These Autumn Months | cooking, easy recipes in here.
