After a long and cold day, there’s nothing that can warm you up such as a bowl of delicious and flavorful soup. Deep flavoured mushroom soup is one of my favorites and I am sure you will love it as much as I do. Especially if paired with this delicious crostini made out of leftovers.
Leftover roasted chicken
3 garlic cloves
1 celery stick
1 onion
7,8 button mushrooms
50 ml white wine
1 tbsp flour
3 tbsp cream
Shred all of your leftover chicken. Save bones for the quick stock we are going to make now! We are going to use that stock for the chicken soup.
Chicken stock
Warm up you pot. Add in a little bit of oil, toss in all the leftover bones from the chicken. Add a little bit of celery and let it caramelize quickly. You can add some fresh rosemary or parsley or whatever. When done, add in boiling water, a few cups. Let it cook while you start making the base for the mushroom soup and prepare the crostini. It will boil for about 15 minutes.
Crostini
Prepare the crostini by using shredded chicken meat, add some olive oil, salt, pepper and some herb. I have used thyme. Combine it with your hands. Arrange it on prepared bread slices and make sure to put any leftover chicken skin on top. Drizzle with additional olive oil and roast in the oven for about 15 minutes on 180 deg C or until your mushroom soup is ready.
Mushroom soup
Warm up another pot and add a little oil. Add just a few bits of shredded chicken and one chopped onion. Let it caramelize, add in the mushrooms. You can just crush them with your hands, without chopping, because we are going to blitz this anyway.
Let it get a nice brownish color. Add minced garlic. Now add a heaping tablespoon of flour and combine. Add whine and then add stock you’ve made previously. Add it through a sieve, to avoid any chicken bones.
Let this cook for about 10-15 minutes. Then blitz it with a hand mixer, add cream and season to taste. Serve together with crostini.
.
Chicken Leftovers Crostini & Mushroom Soup
Ingredients
- leftover roasted chicken
- 3 garlic cloves
- 1 celery stick
- 1 onion
- 7,8 button mushrooms
- 50 ml white wine ¼ cup
- 1 tbsp flour
- 3 tbsp cream
Instructions
- Shred all of your leftover chicken. Save bones for the quick stock we are going to make now! We are going to use that stock for the chicken soup.
- Warm up you pot. Add in a little bit of oil, toss in all the leftover bones from the chicken. Add a little bit of celery and let it caramelize quickly. You can add some fresh rosemary or parsley. When done, add in boiling water, a few cups. Let it cook while you start making the base for the mushroom soup and prepare the crostini. It will boil for about 15 minutes.
- Prepare the crostini by using shredded chicken meat, add some olive oil, salt, pepper and some herb. I have used thyme. Combine it with your hands. Arrange it on prepared bread slices and make sure to put any leftover chicken skin on top. Drizzle with additional olive oil and roast in the oven for about 15 minutes on 180 deg C or until your mushroom soup is ready.
- Warm up another pot and add a little oil. Add just a few bits of shredded chicken and one chopped onion. Let it caramelize, add in the mushrooms. You can just crush them with your hands, without chopping, because we are going to blitz this anyway.
- Let it get a nice brownish color. Add minced garlic. Now add a heaping tablespoon of flour and combine. Add whine and then add stock you’ve made previously. Add it through a sieve, to avoid any chicken bones.
- Let this cook for about 10-15 minutes. Then blitz it with a hand mixer, add cream and season to taste. Serve together with crostini.
