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
1Tbsp.
olive oil
1
onion, finely chopped
1
garlic clove, crushed
250g
chestnut mushrooms, sliced
200g
mixed wild or exotic mushrooms, roughly chopped
2
skinless chicken breasts
1
litre hot chicken stock
150ml
double cream
Large handful parsley, roughly chopped
FOR THE TOPPING
1Tbsp.
olive oil
125g
cooked red and white quinoa
2
garlic cloves, crushed
1Tbsp.
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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 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.
