Nutty quinoa makes an excellent crunchy topping for this classic autumnal soup, adding an extra fibre boost, too.
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Yields:
4 serving(s)
Prep Time:
40 mins
Cook Time:
40 mins
Total Time:
1 hr 20 mins
Cal/Serv:
459
Ingredients
1 Tbsp. olive oil
1 onion, finely chopped
1 garlic clove, crushed
250 g chestnut mushrooms, sliced
200 g mixed wild or exotic mushrooms, roughly chopped
2 skinless chicken breasts
1 litre hot chicken stock
150 ml double cream
Large handful parsley, roughly chopped
FOR THE TOPPING
1 Tbsp. olive oil
125 g cooked red and white quinoa
2 garlic cloves, crushed
1 Tbsp. finely chopped parsley
Directions
Step 1Heat oil in a large pan over medium heat and cook onion with a pinch of salt for 10min, stirring occasionally, until softened. Add garlic and cook for 2min, until fragrant. Increase heat to medium-high, add the mushrooms and cook for 5min until tender and any moisture has evaporated.
Step 2Add chicken, stock and plenty of seasoning to the pan. Bring to a boil, reduce heat to low-medium and simmer for 20min, until chicken is cooked through.
Step 3Meanwhile, make the topping. Heat oil in a medium frying pan over medium-high heat. Add quinoa and cook for 10min, stirring occasionally, until starting to go crispy (it may pop). Add garlic and cook for 2min. Turn off the heat, stir in parsley and a little seasoning. Set aside until needed.
Step 4Remove the cooked chicken breasts to a board and shred using 2 forks. Using a slotted spoon, remove ⅓ of the mushroom mix from the pan to a bowl. Blend the soup in the pan until fairly smooth.
Step 5Stir the chicken and reserved mushroom mixture back into the blended soup along with double cream and parsley. Gently reheat if needed. Divide between 4 bowls and top with the crispy quinoa topping.
GH TIPS:
Not sure how to prepare quinoa? Check out our handy guide.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
