PocketCook

From @Jamie Oliver

Comforting Chicken & Mushroom Soup with Pull-Chicken Crostini

55 min · Serves 4

55 mintotal
25 minhands on
22steps
4servings

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Ingredients

For the chicken stock

  • Leftover chicken carcass, bones, and skin from a roast chicken (meat reserved for crostini)
  • Any leftover chicken juices and fat from the roast tin
  • 1.5 L water
  • 1 sprig fresh rosemary
  • 1 stalk celery, coarsely chopped
  • 1/2 lemon, sliced (optional)

For the soup base

  • 1 tbsp olive oil (plus extra for drizzle)
  • 1 medium onion, roughly chopped
  • 1 stick celery, finely chopped
  • 1 clove garlic, finely chopped
  • 1 sprig fresh thyme
  • 250 g mixed mushrooms (such as button, chestnut, or portobello), torn or roughly chopped
  • 1 heaped tbsp plain flour
  • Salt and black pepper, to taste
  • 2 tbsp double cream (for swirling)

For the pulled-chicken crostini

  • 4 thick slices crusty artisan bread (such as sourdough)
  • Reserved cooked leftover chicken meat, shredded
  • Reserved crispy chicken skin from the roast, finely chopped
  • Fresh thyme leaves

To finish the soup

    Method

    For the chicken stock

    1. Pre-heat the oven to 350°F (180°C).

    2. Break up the leftover chicken carcass and bones and place them into a large pot.

    3. Pour 1.5 L of water into the pot with the chicken bones.

    4. Add the rosemary, celery ends, and lemon slice to the pot.

    5. Bring the pot to a boil over high heat, then turn down the heat and let it simmer for 15–20 minutes to build a rich stock.

      Then 15 min of waiting

    For the soup base

    1. In a separate large deep pan or casserole dish, heat 1 tbsp olive oil along with any reserved roast chicken fat over medium heat.

    2. Add the chopped onion to the pan and cook for 3–4 minutes until it starts to caramelise.

    3. Add the chopped celery, garlic, and stripped thyme leaves to the pan with the onions.

    4. Cook the vegetables for another 3–5 minutes until softened and nicely browned.

    5. Tear or crumble the mushrooms directly into the pan with the cooked aromatic vegetables.

    6. Sauté the mushrooms until cooked down, dark, and deeply browned, about 5–7 minutes.

    7. Add 1 heaped tbsp of plain flour to the cooked mushroom mixture and stir well to coat everything, cooking the raw flour taste out for 1–2 minutes.

    8. Pour about 1 L of the freshly simmered chicken stock through a sieve into the mushroom pan, straining out the bones and aromatics.

    9. Stir the soup thoroughly to dissolve the flour and integrate the stock.

    10. Leave the soup to simmer gently for 10–15 minutes so all the flavours meld together.

      Then 10 min of waiting

    For the pulled-chicken crostini

    1. Lay the slices of crusty bread onto a baking tray.

    2. Toss the shredded leftover chicken in any pan juices left from the roast tray, then pile it rustically onto the bread slices.

    3. Top each crostini with the chopped crispy chicken skin and a sprinkle of fresh thyme leaves.

    4. Bake the crostini in the pre-heated oven at 350°F (180°C) for 10–15 minutes until the bread is toasted, the chicken is hot, and the skin turns super crisp.

      Then 10 min of waiting

    To finish the soup

    1. Take the soup off the heat and use a hand blender to partially purée it until thick and smooth, leaving a bit of rustic texture if preferred.

    2. Season the soup with a pinch of salt and black pepper to taste.

    3. Ladle the hot mushroom soup into shallow bowls, swirl double cream over the top, and top with a pull-chicken crostini and a drizzle of olive oil before serving.

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