Chicken and Oyster Mushroom for Souper- Saturday…


“Is there chicken in chickpeas?”

~ Helen Adams,

Big Brother 2001

No….but there are chickpeas in my Chicken and Oyster Mushroom Soup 😂


It’s wet, windy, so let’s make chicken soup!


No need to mince the garlic; just crush it.


Sauté the banana shallots, celery and garlic.


  • 200g cooked chickpeas
  •  1 chicken breast
  • 1l chicken stock
  • 2 sticks of celery, chopped
  • 3 banana shallots, chopped
  • 4 large oyster mushrooms, sliced
  •  3 garlic cloves, crushed
  • 2 tbs of olive oil
  • 1 tbs of lemon juice
  • Fresh chives, snipped
  • Fresh parsley, chopped
  • 1 pinch of salt & ground black pepper


You’ve guessed…poaching chicken in soup stock.


Lift, shred and set aside.


Add the cooked chickpeas to the soup stock.


  1. Heat the oil in an soup pan, then add the celery, onion and garlic sauté until soft.
  2. Add the chicken stock to the pan, drop in the chicken breast, bring to the boil, then simmer for 20 minutes to poach the chicken.
  3. Remove the chicken, shred and set aside to cool.
  4. Add the chickpeas and lemon juice to the pot and heat through gently.
  5. Now blend carefully with a hand blender, then add the sliced mushrooms and
    again, heat through gently.
  6. Finally add the shredded chicken to the pan, stir through some chopped parsley and season to taste with salt and freshly ground black pepper.
  7. Once ready to serve, drizzle on some olive oil and sprinkle on some very fine snippets of fresh chives.


Blend the chickpeas and stock; creamy, but cream-free.


Slice and add mushrooms; they cook quickly.


Chicken, mushrooms, fresh herbs; pure comfort soup!


Frances 😋



8 thoughts on “Chicken and Oyster Mushroom for Souper- Saturday…

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