I still remember the first time I made Jamie Oliver’s Chicken Mushroom Soup. I was feeling a bit down, craving comfort food, but wanted something light and nourishing. I found the recipe online, and it immediately stood out. I was drawn to the fact that it used simple ingredients but still packed a punch of flavor. When I finally tried it, the aroma that filled the kitchen was unforgettable. The combination of tender chicken, earthy mushrooms, and fragrant herbs was just what I needed. It instantly became a go-to in my rotation of cozy meals.
Whether you’re cooking for yourself or sharing with family and friends, this soup is both heartwarming and satisfying. It’s not your typical bland chicken soup. Jamie’s version is layered with flavors, from the richness of the chicken to the umami of the mushrooms. Let’s dive deeper into how to make this delicious, comforting soup.
Jamie Oliver’s Chicken Mushroom Soup Recipe
Jamie’s recipe for chicken mushroom soup doesn’t require any complicated techniques or hard-to-find ingredients. It’s a hearty and flavorful dish that’s as easy as it is satisfying. He focuses on simple, quality ingredients that shine without a lot of fuss. What I love most is how adaptable it is, working for busy weeknights or a lazy weekend lunch.
When I made it for the first time, I followed the recipe closely. However, over time, I’ve adjusted it to fit my preferences, and I encourage you to do the same. Here’s what you need to know about Jamie’s take on this classic comfort food.
Ingredients Needed
For Jamie Oliver’s Chicken Mushroom Soup, you’ll need:
- Chicken (preferably thighs or breasts) – Skinless, boneless, and cut into chunks
- Mushrooms – White button mushrooms or cremini work great
- Garlic – Fresh and minced for maximum flavor
- Onions – Yellow or white onions give a sweet, soft flavor
- Carrots – Chopped to add a slight sweetness and balance the earthiness of the mushrooms
- Celery – Adds a mild, savory note that helps build the base of the soup
- Thyme – Fresh thyme is ideal for its subtle, aromatic touch
- Bay leaves – For that rich, herbal aroma
- Chicken stock – Homemade or store-bought, though homemade makes a big difference
- Salt and pepper – To taste
- Olive oil – For sautéing and bringing out the flavors of the vegetables
The beauty of this recipe is that it doesn’t require anything exotic. Each ingredient plays a role, and nothing feels unnecessary. After my first attempt, I started experimenting with adding a splash of cream for a richer texture or tossing in some fresh spinach to increase the vegetable content.
How To Make Jamie Oliver’s Chicken Mushroom Soup
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Prep The Ingredients
- Start by chopping the onion, carrots, celery, and mushrooms.
- Cut the chicken into bite-sized chunks.
- Mince the garlic and strip the thyme leaves off the stem.
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Sauté The Base
- Heat a little olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and release their flavors.
- Add the garlic and thyme, and cook for another 1-2 minutes until fragrant.
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Cook The Chicken
- Add the chicken chunks to the pot, and cook until they’re browned on all sides.
- This should take about 5-7 minutes. The goal is to get some nice caramelization on the chicken for added flavor.
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Add The Mushrooms And Stock
- Stir in the mushrooms and let them cook down for 4-5 minutes.
- Then, pour in the chicken stock, add the bay leaves, and bring everything to a simmer.
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Simmer
- Let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
- Season with salt and pepper to taste.
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Serve
- Ladle the soup into bowls, and if desired, add a dollop of cream or a sprinkle of fresh herbs. I personally like to add a bit of fresh parsley to give it a pop of color.
It’s a straightforward process, but every step builds flavor. The longer it simmers, the more developed the taste becomes. Trust me-taking the time to let the soup simmer is totally worth it.
Ingredient Science Spotlight
Let’s take a closer look at some of the key ingredients in this soup:
- Chicken: The star of the dish. When you cook it in the soup, the chicken releases proteins that help create a rich broth. The connective tissues and fat in the chicken thighs add an extra level of depth, while the lean breasts keep it lighter.
- Mushrooms: They add that earthy, umami punch that makes this soup so satisfying. Mushrooms contain glutamates, which enhance the savory flavors in food. The texture of mushrooms also provides a nice contrast to the tender chicken.
- Thyme: A fantastic herb that adds complexity. It has natural oils that release while cooking, and these oils have both fragrant and medicinal properties. Thyme helps balance out the rich flavors of the soup.
- Bay Leaves: These leaves release subtle, herbal notes during cooking. They have compounds that provide a warm and aromatic quality to the broth, almost like an undertone that ties everything together.
The combination of these ingredients results in a soup that not only tastes great but is full of nutrients, too. You’re getting protein from the chicken, fiber from the veggies, and antioxidants from the mushrooms.
Expert Tips
- Brown the chicken well: Don’t rush this step. Browning the chicken adds depth of flavor through the Maillard reaction, which happens when proteins and sugars react to heat. This makes the broth richer.
- Use fresh thyme: Dried thyme can sometimes have a bitter taste. Fresh thyme gives the soup a more vibrant, aromatic flavor.
- Adjust the consistency: If you like a creamier texture, add a little heavy cream or milk at the end. Alternatively, you can blend part of the soup for a thicker, more velvety base.
- Go slow on the salt: Start with less and adjust as needed. Since chicken stock can be salty, you don’t want to over-season it from the beginning.
- Add greens: For extra nutrition, stir in some fresh spinach, kale, or even peas toward the end of cooking. They’ll brighten the soup and add a pop of color.
Recipe Variations
Here are a few ways you can make this soup your own:
- Add noodles or rice: For a heartier meal, add a handful of cooked noodles or rice. They’ll soak up the broth and make the soup more filling.
- Swap the mushrooms: Try using wild mushrooms for a more intense flavor, or even experiment with dried mushrooms rehydrated in hot water for a deeper taste.
- Spicy version: Add a pinch of chili flakes or a small diced chili for some heat.
- Creamy option: Stir in some heavy cream or coconut milk toward the end of cooking for a rich, creamy version.
- Vegetarian: Skip the chicken and use vegetable stock as the base. You can add tofu or tempeh as a protein replacement.
Final Words
Jamie Oliver’s Chicken Mushroom Soup is one of those dishes that just works. It’s simple, comforting, and full of flavor. Whether you’re cooking for yourself after a long day or serving a crowd, it’s bound to be a hit. Plus, you can always tweak it to your liking. As someone who has made this recipe countless times, I can confidently say it never gets old.
FAQs
How Long Does Jamie Oliver’s Chicken Mushroom Soup Take To Make?
It takes about 40-45 minutes to make from start to finish.
Can I Use Any Type Of Mushrooms In Jamie Oliver’s Chicken Mushroom Soup?
Yes, you can use any variety you prefer, though chestnut or button mushrooms work best.
What Can I Serve With Jamie Oliver’s Chicken Mushroom Soup?
It’s great with crusty bread, a light salad, or a side of roasted veggies.