First courses are an important component of a healthy diet! And the main function of a bowl of hot soup is to energize a person for the rest of the day. Only a dish that is rich in protein foods can do this, and this includes chicken soup with mushrooms. Therefore, Your Izyuminka offers to cook a fragrant and very satisfying soup with mushrooms and chicken, and to prepare it we use chicken wings and dried porcini mushrooms. I think many will agree that the richest soup is made exclusively from porcini mushrooms, and their harmonious combination with tender chicken meat will make the dish much tastier. To prepare this recipe for “Chicken Soup with Mushrooms” it will take no more than 30 minutes, and all the necessary ingredients can be purchased at any supermarket. I use my own homemade preparations - dried porcini mushrooms collected in the forest in the summer. Any mushroom soup should be served immediately after preparation, while it is fresh, since standing in the refrigerator will cause it to lose some of its flavor properties and become less aromatic. For cooking, mushrooms can be used fresh, frozen or dried. In this recipe for chicken soup with mushrooms we will use the latter option. Cooking soup with dry mushrooms and chicken, recipe with step-by-step photos.
Soup with champignons, potatoes and chicken - step-by-step recipe
Ingredients:
- chicken leg – 1 pc. (or 300-400 g);
- fresh champignons – 400-500 g;
- potatoes - 4 tubers;
- carrots – 1 pc.;
- sour cream from 20% fat – 3-4 tbsp. l.;
- dill - a small bunch;
- salt, spices - to taste;
- vegetable oil - for frying.
Step by step soup recipe:
1. Wash the leg, place it in a pan of water, add salt and spices and place on the stove. You need to cook the broth for 25-30 minutes. over medium heat, remembering to remove the foam. After this time, remove the leg and leave to cool.
2. While the chicken is cooking, peel the potatoes and cut into semicircular slices. Place in the broth after removing the cooked leg from there.
3. Cut the champignons into slices - this way the finished dish will look much more attractive than if you chop them into small cubes. Add the mushrooms to the pan when the potatoes boil. Cook for at least 20 minutes. You can deviate from the described sequence and add mushrooms to the soup immediately after the chicken is cooked, and 10 minutes after boiling add the potatoes. In this case, it will not boil over, the slices will remain intact and dense.
4. Grate the carrots using a medium-mesh grater. If you don’t like the “chips” to be very noticeable in mushroom soup, use a meat grinder.
5. Fry the carrots in vegetable oil for 4-5 minutes until they become soft.
6. By this time the chicken will have cooled down. Separate the fillet from the bones and chop finely.
7. Chop the pre-washed and dried dill.
8. When the potatoes and champignons are ready, add sour cream and shredded chicken to the pan. Let simmer for 3-4 minutes.
9. Add carrots and greens, keep the dish on the stove for another 5 minutes. Do not allow it to boil violently, reduce the heat to low.
10. Chicken soup with mushrooms and potatoes is ready.
Serve the dish hot, with black or white bread.
How to make cheese soup with smoked chicken - 15 varieties
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- Cheese soup with mushrooms and smoked chicken
- Slow Cheese Soup with Smoked Chicken
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- Vermont Smoked Cheese Soup
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Chicken and mushroom soup
Ingredients:
- Chicken fillet - 500 grams;
- Water - 2 Liters;
- Onion - 1 piece;
- Carrots - 1 piece;
- Potatoes - 2-3 pieces;
- Champignons - 4-5 pieces;
- Noodles - 70 grams;
- Bunch of green onions - 1 piece;
- Bunch of dill - 1 piece;
- Bunch of parsley - 1 piece;
- Bay leaf - 2 pieces;
- Vegetable oil - 5 tbsp. spoon;
- Salt, pepper - To taste.
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How to cook “Chicken and Mushroom Soup”
Rinse the chicken fillet, cut into large pieces and fill with 2 liters of clean water. Place on the fire, bring to a boil, periodically skimming off the foam, and leave over medium heat for 35 minutes. To prevent it from running away, open the lid a little. While the broth is cooking, wash the vegetables without wasting time. Cut the mushrooms into slices. Chop the onion into small cubes. Cut the carrots into rings. Finely chop the greens. Cut the potatoes into cubes, place them in a bowl and cover with water to prevent them from turning black until needed. Fry the onion until translucent, then add the carrots and simmer for 4 minutes. Just when the meat has arrived, remove it from the broth and leave to cool. Drain the water from the potatoes and place them in a saucepan, add a couple of bay leaves and cook for 10 minutes. Fry the mushrooms in a clean frying pan. Do not fry too much - 5-7 minutes is enough. After that, put them in the pan with the potatoes. Cut the meat into pieces. Add some noodles, meat, onions and carrots, and herbs to the soup pot. Salt and pepper to taste. After this, cook the soup until tender for another 6-8 minutes. Then let it sit for a while.
Soup with champignons, melted cheese and chicken
Ingredients for “Soup with champignons, melted cheese and chicken”:
- Chicken breast - 1 piece;
- Champignons - 500 g;
- Onions - 2 pcs;
- Carrots - 1 piece;
- Potatoes - 4 pcs;
- Processed cheese - 200 g.
Recipe for “Soup with champignons, melted cheese and chicken”:
1. Cut the chicken fillet into small cubes. 2. Let the chicken fillet boil in 2 liters of water. Cook for about 20 minutes. 3. While the broth is cooking, peel and cut the onions and carrots into small cubes. Fry them in butter or vegetable oil for about 5 minutes. Then add the chopped champignons to the pan. And cook them until the liquid evaporates. 4. When the mixture with onions, carrots and champignons is ready, add this mixture, chopped potatoes and melted cheese to the broth with chicken fillet. 5. Cook until the potatoes are ready.
Slow Cheese Soup with Smoked Chicken
The slower the aromatic soup is cooked, the stronger and deeper its taste becomes.
Ingredients:
- Olive oil - 2 tablespoons
- Onion – 1 pc.
- Celery - 1 pc.
- Potatoes – 3 pcs.
- Green pepper - 1 pc.
- Spices
- Cheese – 200 g
- Bay leaf
- Water – 2 cups.
- Broth - cups.
- Chili – 2 pcs.
- Smoked chicken – 300 g
- Frozen spinach – 300 g
- Salt
Preparation:
Heat olive oil in a large saucepan over medium heat.
Sauté the onion, celery and green pepper for about 5 minutes until they soften.
Add potatoes and cook for another 5 minutes.
Add the fresh spices and bay leaves and cook for another minute or so to combine the seasonings. Add chicken and broth.
Reduce heat, cover and simmer for 1-2 hours.
Stir in the spinach and cheese, then cover and simmer for another 5 minutes.
Chicken soup with mushrooms and noodles
Ingredients for 4-5 servings:
- Chicken (any parts of it) 350 g;
- Potatoes 2 pcs.;
- Champignons or oyster mushrooms 200 g;
- Vermicelli (thin web) 50 g;
- Onion 1 pc.;
- Carrots 1 pc.;
- Bell pepper (can be frozen) 0.5 pcs.;
- Salt, bay leaf, spices and herbs - all optional and to taste;
- Water 2-2.5 l;
- Olive oil or other oil for frying vegetables 2-3 tbsp.
Recipe for chicken soup with mushrooms:
1. I cook soups using the second broth. If you don't stick to this, just pour cold water over the meat (I cut the chicken into pieces in advance), put it on the stove and let it boil. If foam forms while cooking the broth, skim it off. Proceed directly to the second cooking step if you are not making a second broth.
How to cook the second broth?
First way. Place the chicken in a small saucepan and add cold water to cover the chicken, place on the stove and bring to a boil. To speed up the process, at the same time we put water in another pan - in which we plan to cook the soup. When the water in the first pan with the chicken boils, drain it and rinse the chicken under running water, transfer the pieces of meat to the second pan, in which the water is already hot and will soon boil.
Second way. In the same way, bring the chicken and water to a boil and drain the water, then rinse the pan and chicken with clean water and add water in which we will then cook the soup.
2. Peel all vegetables. Chop the onion into small pieces and place in a heated frying pan with oil. Grate the carrots and add to the onions, stir. Then add the finely chopped bell pepper and fry everything together, stirring, for about 4-5 minutes. Roasted vegetables for soup are ready.
3. Cut the potatoes into medium-sized cubes and, after boiling the water with the chicken, add the potatoes to the broth.
If you like richer soups, then let the broth simmer with the chicken for at least half an hour, and only after that add the vegetables.
4. While the potatoes are cooking, prepare the mushrooms - if you use champignons, you need to cut off the dark parts, wash them thoroughly and peel them if desired (this is not necessary), then cut them into large or small pieces and fry them in a frying pan for about 5 minutes with the addition of a small amount of vegetable oils The mushrooms for the soup are ready.
5. When the potatoes are almost ready (they should be soft), add spider web vermicelli to the broth, and also add fried vegetables and fried mushrooms. Let it simmer for a couple more minutes, add bay leaf and spices (I used ground black pepper and herbs de Provence), herbs to taste and turn it off. Cover with a lid and let the finished soup stand for 10-15 minutes.
Bon appetit!
Mushroom soup in broth with noodles in a slow cooker
For those who prefer to cook in a slow cooker, there is also a special soup recipe.
Ingredients:
- mushrooms – 0.3 kg;
- chicken fillet – 0.2 kg;
- vermicelli (thin) – 0.1 kg;
- water (mineral) - 3 l;
- potatoes - 2 pieces;
- onion - 1 piece;
- sunflower oil – 20 ml;
- parsley – 10 g;
- salt, ground pepper - to taste.
Cooking time: 70 minutes.
Calorie content: 23 kcal.
Cooking progress
- Rinse the fillet in running water, get rid of the films, cut the meat as finely as possible;
- Peel and chop the onion;
- Grease the inner surface of the multicooker bowl with oil, put the onion in it, turn on the device for 10 minutes in the “Frying” mode, then add the chicken and repeat the frying;
- Peel the potatoes and finely chop them;
- Wash and chop the mushrooms;
- When frying is complete, put potatoes with mushrooms in a bowl, add salt, pepper and mineral water, mix everything, turn on the multicooker in the “Soup” mode and set the cooking time - 40 minutes;
- 8 minutes before the appliance stops working, add vermicelli.
- Wash the greens and finely chop them, add them to the slow cooker a couple of minutes before they are ready.
Chicken soup with two types of mushrooms
Ingredients:
- Chicken thighs - 2 pcs.;
- Dried porcini mushrooms - 100 g;
- Potatoes - 1 pc.;
- Butter - 2 tbsp;
- Champignons - 500 g;
- Cream - 500 ml;
- Onion - 1 pc.;
- Vegetable oil - 50 ml;
- Wheat flour - 1 tbsp.
Preparation:
Boil the thighs in boiling water along with the bay and pepper.
Add chopped potatoes to the soup.
Sauté chopped mushrooms of two types along with onions in butter and vegetable oil. At the end, sprinkle the mushrooms with flour.
Before frying, porcini mushrooms should be poured with boiling water and left to steep.
Add the roast to the soup. Bring the dish to full readiness and pour in the cream.
Boil and bring to taste.
Serve hot.
