Whenever I have leftovers in the fridge, I make soup.
It’s the easiest way to ensure nothing goes to waste, plus I save money and get to create something new.
This leftovers recipe came out totally delish!
In the fridge, I had baked chicken breast from dinner the night before, plus a plethora of mushrooms (maitake, shiitake, oyster, and chestnut) leftover from my Boosting Immunity with Mushrooms Cooking class.
I put them together with some other ingredients, and voila! Creamy Wild Mushroom Chicken soup was born.
If you don’t have leftover chicken, no worries. You can simply sub raw chicken breast, cubed. I put the directions in the recipe below.
One last note, if you are sensitive to butter, flour or dairy, you can omit the roux to thicken the soup, and it’ll still be yummy.
Enjoy the deliciousness!
- 1 tbsp. olive oil
- 1 large onion, peeled and minced
- 2 celery stalks, diced
- ½ red bell pepper, seeded and diced
- 2 cups wild mushrooms, sliced (shiitake, maitake, oyster, chestnut)
- 4 cups chicken stock (can use veggie broth or mushroom broth)
- 2 precooked chicken breasts, shredded (can use 1 lb. raw chicken breast, cubed)
- 1½ tsp. sea salt
- 1 tsp. dried thyme
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- ½ cup whole milk (or milk substitute – coconut, oat, almond)
- 2 pinches of ground nutmeg
- In a soup pot, heat the oil on high and sauté the onion, celery, and pepper. Add a pinch of sea salt and let the vegetables sweat.
- After 1-2 minutes, add the mushrooms and another pinch of sea salt.
- Cover and cook 5-7 minutes or until all the veggies and fungi are wilted.
- Add chicken stock, chicken breasts, sea salt, and thyme.
- Bring to a boil, then cover and simmer on low heat for 10 minutes.
- While the soup is cooking, melt the butter in a separate saucepan on medium heat.
- Add the flour a little bit at a time until it’s incorporated into the butter.
- Slowly whisk the milk into the butter and flour mixture, plus a couple of pinches of nutmeg.
- Add that mixture into the soup pot and continue cooking 5 minutes.
- Adjust seasoning to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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