champignon kippensoep

Mushroom chickensoup

My husband loves soup so I like to surprise him with new flavours, like the other day with this broccoli cheddarsoep. this time I made a delicious mushroom chickensoup.

Mushroom chickensoup

You bake the mushrooms first, so until all moisture is cooked out. Let them bake in medium heat and after a couple of minutes the whole pan is filled with water. Keep on baking and this will evaporate, then the mushrooms will brown. Besides mushrooms I also baked a mushroom mix with other types. I used this as garnish.


I boil the chicken and pull apart with two forks. You can use the water the chicken is boiled in for your soup but you do need to add a chicken stock cube.

Mushroom chickensoup

Mushroom chickensoup
cooking time30 min
total cooking time30 min
servings: 4


  • 250 grams mushrooms, cut in slices
  • 2 chicken breasts
  • 2 knobs of butter
  • 1 tablespoon flour
  • sprig of thyme and oregano
  • 500 ml milk
  • 500 ml water
  • 1 cube chicken stock
  • 200 grams mushroom mix


  • Bring a pan of water to a boil and boil the chicken for 15 or 20 minutes, until cooked. Remove from the water and pull apart with 2 forks.
  • In a frying pan heat up a knob of butter and bake the mushrooms until very brown, this will take a couple of minutes.
  • In a pan with high sides heat up the other knob of butter. When the butter has melted add the flour and stir for a minute. Add while stirring the milk. Then add the water and the chicken stock cube.
  • Add the mushrooms, the chicken, thyme and oregano and let this simmer for a couple of minutes while we bake the mushroom mix.
  • In the frying pan from earlier bake the mushroom mix until brow. Taste the soup to see if it needs more seasoning. I usually add some salt and pepper to taste.
  • Serve with the mushroom mix as garnish and serve with some bread.

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