Soups

Mushroom Chicken Soup


Ingredients for Making Chicken Soup with Mushrooms

  1. Chicken (breast) 500 grams
  2. Water 2 liters
  3. Onion 1 piece
  4. Carrot 1 piece
  5. Potato 2 pieces (large)
  6. Champignons 4-5 pieces (large)
  7. Homemade noodles (or thin vermicelli) 70 grams
  8. Green onions 3-4 stems
  9. Dill 2 branches
  10. Parsley 2 branches
  11. Salt to taste
  12. Ground black pepper to taste
  13. Laurel leaf 2-3 pieces
  14. Vegetable oil 5 tablespoons
  • Main Ingredients: Onions, Carrots, Mushrooms
  • Serving 8 servings
  • World Cuisine

Inventory:

Knife - 2 pieces, Cutting board - 2 pieces, Deep pan with a lid, Frying pan - 2 pieces, Kitchen spatula, Tablespoon, Stove, Deep plate - 3 pieces, Deep bowl, Deep bowl, Skimmer, Measuring cup for water, Paper kitchen towels, ladle

Cooking chicken soup with mushrooms:

Step 1: prepare raw meat and cook the broth.


To begin with, we wash the chicken breast under cold running water, then dry it with paper kitchen towels to prevent excess fluid, put it on a cutting board and use a kitchen knife to cut cartilage, skin and hymen from the breast.

After we shift the chicken meat into a deep pan, pour 2 liters clean distilled water and put the container on a stove included in a strong level. When the liquid boils, reduce the temperature of the plate to a level between small and medium. We take a slotted spoon and remove the gray-white foam from the surface of the water, this is a noise that is absolutely not needed in the soup. Chicken fillet broth cooks pretty fast just 30 - 35 minutes, so calmly cover the pan with a lid so that a small gap remains and immediately proceed to the next step.

Step 2: prepare vegetables and herbs.


Now we alternately peel the onions, carrots and potatoes, and cut the rhizome from each champignon. After we wash all the vegetables under cold running water along with green onions, dill and parsley. Also, in turn we put them on a cutting board and cut, mushrooms in layers up to 5 - 7 millimeters.

Onions chopped into a cube with an approximate diameter of up to 1 centimeter.

Cut carrots with rings up to 5 millimeters thick.

Chives, dill and parsley are finely chopped.

Potatoes cut into a cube with a diameter of up to 2 - 2,5 centimeters, put in a deep bowl and fill with cold water so that the liquid completely covers it. We lay out the remaining vegetable slices in separate deep plates, and put the greens in a common deep bowl. Preparation of vegetables will take approximately 15 - 17 minutes.

Step 3: prepare the passivation.


Immediately after preparing the vegetables, we proceed to prepare the passivation. Turn on the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. When the fat warms up, we throw chopped onions into it and simmer the vegetable, stirring with a kitchen spatula until transparent, it will take no more 1 - 2 minutes. Then add the carrot rings to the onion and pass the vegetables together for another 2 - 3 minutes to medium soft carrots. Frying is not worth much, you just need to lightly brown them and give them a more delicate texture. After about 5 minutes, remove the frying pan from the stove and proceed to the next step.

Step 4: boil the potatoes.


Using the same slotted spoon, remove the boiled chicken fillet from the pan, put it in a deep plate and let the meat cool. Then we drain the water from the potato and add it to the hot broth. There we introduce a couple of laurel leaves and cook potatoes 10 minutes.

Step 5: fry the mushrooms.


While the potatoes are being cooked, we take a clean frying pan, put it on a stove included in the middle level, and pour 1 - 2 tablespoons of vegetable oil into it. In the preheated fat, put the chopped mushrooms. We extinguish them, stirring with a kitchen spatula until the moisture evaporates completely and a delicate blush of dark beige color. This process will take no more 5 - 7 minutes. We immediately send the stewed mushrooms to the potato pan and continue to cook the ingredients together. 5 minutes.

Step 6: prepare the boiled chicken fillet.


After the chicken has cooled down, there are several options for its preparation, you can disassemble it into fibers as shown in the photo or cut the meat in portions of any size you like.

Step 7: bring the soup to full readiness.


After the required time has passed, add salt, black ground pepper, boiled chicken, homemade thin noodles, passions from onions and carrots, and also all chopped greens, that is, onions, parsley and dill, to the pan with an almost ready soup.

Cook the soup yet 7 to 10 minutes until ready. Then turn off the stove, cover the pan with a lid and let the first hot dish brew 5 - 7 minutes. Then, using the soup ladle, pour the soup into deep plates and serve it to the dining table, as the first hot dish.

Step 8: serve chicken soup with mushrooms.


Chicken soup with champignons is served hot to the dining table. If desired, before serving it can be seasoned with homemade cream, mayonnaise, sour cream, crushed hard cheese or fresh finely chopped greens. Such a soup is pleasant to relish with pickles, with homemade bread or with crackers. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can be supplemented with any other spices that are suitable for cooking meat dishes or soups.

- Instead of champignons, you can use any other edible mushrooms, such as mushrooms, Russula, chanterelles, mushrooms.

- The broth can be cooked from any other part of the chicken carcass, for example on the legs, wings, hips. But do not forget that all these parts of the chicken are cooked from about 45 minutes to 1 hour, depending on the age of the bird and the stiffness of the meat.

- Instead of onions, you can use leeks.

- Do not forget that for cutting raw meat and raw vegetables you need separate cutting boards and knives!