Grilled Chicken and Mushrooms Cream Soup - Chef Sabrina Mancin

Grilled Chicken and Mushrooms Cream Soup

I really hate wasting food so I’m always looking for ways to repurpose or recycle what we don’t eat like these leftover grilled chicken thighs which I had in my freezer from previous meals. The grilled flavor imparts depth into the soup and together with the mushrooms it is extremely hearty and satisfying, especially during these winter days.


• 2 Grilled chicken legs, skin off (roasted, pan seared, leftover chicken basically)
• 283g = 10oz frozen mixed mushrooms (or fresh)*
• 35g = about 9-10 Dry mushrooms (any kind, optional)
• 3 cloves of garlic
• 1 cup or 6 scallions
• 4 cups = 32 fl oz = 946mL Chicken stock (homemade or low sodium)
• 42g = 3T Butter, unsalted
• 42g = 4.5T All purpose flour
• 1 cup dry white wine (preferably not Chardonnay)
• 1 egg yolk
• ½ cup heavy cream
• 1 spring of thyme
• 1 dry bay leaf
• about 2 T of extra virgin olive oil
• Salt to taste and a pinch of white pepper

*check out my YouTube video on how to cook frozen mushrooms.



Serve with some crusty bread, a glass of wine and some parmesan cheese on top because…why not?

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