Weekdays 10am-12:30pm ITV

Phil Vickery's posh soup and sandwich

As the temperature drops, Phil Vickery’s got the perfect dish to instantly warm you up - his cream of chicken velvety soup with cheesy, ham and mustard toasties.

Rich in flavour, this combo is not only comforting, it’s delicious too!

Cream of chicken soup and ham and mustard toastie

Serves 4


For the soup

4 chicken thighs, bone in and skin off

2 large onions, finely chopped

1 medium leek washed well and finely chopped

200g white button mushrooms, washed well sliced

700ml- 800ml water, roughly

300ml milk

2 x chicken stock cubes

Ground pepper


35g salted soft butter

30g plain flour

For the toastie

200g good quality cooked ham, cut into very small pieces

4 tbsp mayonnaise

1 heaped tbsp seed mustard

2 heaped tbsp dried breadcrumbs

4 egg yolks


4 slices thick white bread, crust on



1. Place the onions, leek, mushrooms, water, milk, oxo cubes and chicken thighs into a saucepan season with a little salt and pepper and bring to a simmer, then cook for 20 minutes.

2. Add a dash of pepper and salt and bring to the boil and simmer for 10 minutes.

3. Remove the cooked thighs and the bone then chop the chicken into very small pieces.

4. Place the stock back onto the stove and whisk in the softened flour and butter and bring to a simmer to thicken.

5. Once thickened, liquidise until you have a fine puree, then place back into a saucepan along with the cooked chicken pieces, reheat and season if needed.

6. Cream can be added as an optional extra.


1. Place the ham, mayo, mustard, breadcrumbs and egg yolks into a bowl and mix well

2. Pre-heat a grill to medium heat and toast the bread on one side only.

3. Pile on the ham mix making a nice dome in the middle.

4. Pop under the grill and gently until you have a nice glaze, take your time so it glazes, sets and does not burn all at the same time.

5. Slice in long diagonals and serve with the soup.

Weekdays 10am-12:30pm ITV