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Roast chicken & mushroom soup (in the Cook's Essentials Soup Maker)


1 tbsp olive oil

Knob of butter

1 small onion, peeled & chopped

1 clove garlic, peeled & crushed

300g (10 1/2 oz) roast chicken, thighs or legs, boned & roughly chopped

250g (9 oz) chestnut mushrooms, roughly chopped

1 small potato, roughly chopped

Small bunch parsley

Salt & pepper

2 x chicken stock cubes

1 litre (1 3/4 pts) cold water



Swirl of double cream

2 tbsp chopped parsley


Heat the olive oil in a frying pan and fry the onion in oil for a couple of minutes then add garlic and mushrooms and fry for further couple of minutes until softened.  Add chicken, parsley and potato, stir together then tip into Soup Maker. Add seasoning, stock cubes and with enough water to reach the 'Max' level then select ‘Smooth’. Serve with a swirl of cream and chopped parsley to garnish.

s i m o n   b r o w n . t v

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