Father's Day Leftover Chicken, Corn & Mushroom Soup
From yesterday’s feast to today’s comfort.
Prep Time: 10 minutes Cooking
Time: 20 minutes
Servings: 4
Ingredients:
For the Soup Base:
- 1 tbsp Olive oil
- 1 Fennel bulb, finely sliced
- 1 Onion, finely chopped
- 1 cup Fresh brown mushrooms, sliced
- 1 Medium Potato, peeled and diced
- 1 Medium Sweet potato, peeled and diced
- 1 tbsp Ginger and garlic paste
- 750ml Vegetable stock
- 1 tsp Vegetable spice
- 1 tsp Dried mixed herbs
- Salt and black pepper (to taste)
The Father’s Day Leftover Stir-Ins & Finish:
- 1 Leftover braaied corn cob (kernels cut off the cob)
- 1 cup Leftover braaied brown mushrooms, sliced
- 2 cups Leftover braaied or roast chicken, shredded
- 3/4 cup Fresh cream (divided into 1/2 cup and 1/4 cup)
- 1/4 cup Parmesan cheese, finely grated
- Fresh parsley, finely chopped (for garnish)
How To Make Chicken, Corn & Mushroom Soup
- Step 1: Build the Aromatic Base Heat the olive oil in a large pot over medium heat. Add the sliced fennel, chopped onion, and fresh mushrooms. Season generously with salt, black pepper, and vegetable spice. Sauté for 3–4 minutes until the veggies start to soften.
- Step 2: Add Roots & Herbs Toss the diced potato, sweet potato, and dried mixed herbs into the pot. Cook for another 3–5 minutes, stirring occasionally, until the potatoes get slightly golden around the edges. Stir in the ginger and garlic paste and fry for 1 minute until fragrant.
- Step 3: Simmer and Blend Pour in the 750ml of vegetable stock. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes and sweet potatoes are completely fork-tender. Remove from the heat and use an immersion blender to blend the soup base until completely smooth and velvety.
- Step 4: Incorporate the Leftovers Return the blended soup to a low simmer. Stir in 1/2 cup of the cream, the leftover Father’s Day braaied corn kernels, and the sliced braaied mushrooms. Let it simmer gently for 3 minutes to allow the smoky, charred flavors to infuse.
- Step 5: Final Flourish & Serve Add the shredded leftover chicken, the remaining 1/4 cup of cream, and the grated parmesan cheese. Simmer for a final 2 minutes until the chicken is heated through and the cheese is beautifully melted. Stir through the fresh parsley, adjust the seasoning if needed, and ladle into bowls hot.