I like to eat soup at least once a week when it is cold outside, but mostly I stick to smooth soups, but it is about time I venture into different soups as well.
This chicken soup is perfect to use up leftover chicken and very tasty, warming and filling. I added some sambal oelek for heat and flavour, and although I made this with homemade chicken stock it works just as well with a stock cube or concentrate.
Chicken soup with beans and mushrooms, serves 3
2 celery sticks
1 tbsp mild olive oil
500 ml chicken stock, homemade if possible
400 g tinned plum tomatoes or tomato chunks
400 g tinned borlotti beans
2 tsp sambal oelek
1 garlic clove
3 tbsp cream
1 tbsp maizena
7 sliced, fried button mushrooms
1/4 chicken, cooked and the meat shredded
salt, white pepper
To serve: grated parmesan
Peel the carot, rince the celery and peel the onion. Place it all into a food processor and mix. Heat up the olive oil in a 3 litre sacue pan. Add the minced vegetables and fry for a minute or so. Add the stock and tomatoes and bring to the boil. Stir occassionally. Rinse the beans and add them to the pot. Bring to the boil again and cook for a few minutes. Add sambal oelek and garlic, then cream and maizena. Then add the fried mushrooms and the chicken meat. Let it all heat up. Serve with grated parmesan.