Chicken Soup with Smoked Oysters

An ideal soup to make ahead and reheat to serve. It also makes a good supper dish served with lots of French bread.


  • 3 tablespoons olive oil
  • 1 large red pepper, cored, deseeded and sliced very thinly
  • 2 teaspoons paprika
  • 8 tablespoons lemon juice
  • 2 large skinless boned chicken breasts, sliced into very thin strips
  • 300 ml (½ pint) double cream
  • 125 g (4 oz) chestnut mushrooms, stalks left on, sliced very thinly
  • 300 ml (½ pint) single cream
  • 105 g ( oz) can smoked oysters, drained
  • Generous bunch chives, chopped
  • Sea salt and black pepper


Heat the olive oil in a large pan over a fairly low heat. Add the pepper and paprika, cover and cook gently for about 10 minutes until the pepper slices are soft. Stir in the lemon juice and chicken then cover the pan and cook for 5 minutes.

Remove from the heat and stir in the double cream and the mushrooms. Bring to the boil over a medium heat, stirring. Still stirring, let the mixture bubble for 2-3 minutes, then add the single cream and heat through but do not boil.

Stir in the oysters, remove from the heat and season to taste with sea salt and black pepper. Just before serving add the chopped chives.