Calories: Not specified
Cooking time: Not indicated

I suggest you make it easy and tasty. chicken soup with champignons and vermicelli, see the recipe with photos below. When you don’t have time to cook, you can successfully replace it with pasta made from durum wheat. Bows, spirals, shells, horns, short noodles - any will do, as long as they are not too small and not too large. Unlike usual pasta, pasta made from durum wheat does not boil in the broth and does not lose its shape when heated. Of course, this is not quite the same taste as soup with homemade noodles, but as an option for a tasty, nutritious first course, this option is quite suitable.
The broth tastes better from homemade chicken. But the meat will take twice as long to cook - take this into account when planning your cooking time. You can use a pressure cooker if you have this useful device, and in a regular saucepan the broth will be ready in an hour and a half. To prevent it from turning whitish, the first water after boiling must be drained, and try not to allow a strong boil in the future. The correct heating is considered to be such that there is barely a noticeable movement on the surface of the broth, and air bubbles rise from the bottom of the pan in a thin stream.

Ingredients:

- chicken meat (legs or back part with back) – 400-500 g;
- water – 2 liters;
- potatoes – 2 pcs.;
- fresh champignons – 6-7 pcs.;
- curly paste - a handful;
- onion – 1 small onion;
- carrots – 1 pc.;
- vegetable oil – 1 tbsp;
- salt - to taste.

Recipe with photos step by step:

Clean and wash the chicken. If homemade, then scrape the skin with a knife to remove all dirt and feather residues. Rinse thoroughly under running water and cut into pieces. Pour cold water over the chicken and turn the heat to maximum. After boiling, cook for one or two minutes without reducing the heat. Drain the first broth. Wash the pan, remove any remaining foam and scale. Pour water over chicken pieces. Fill with clean water again. Add salt, wait until it starts to boil and cook over very low heat until the meat is cooked. If foam rises, collect it with a slotted spoon. Depending on the age of the chicken, the meat will be ready in an hour and a half; if the chicken is “aged,” then in two hours.

When the broth is ready, remove the meat, return the pan to the fire, and heat to a boil. While it is boiling, peel the vegetables and mushrooms. Cut the potato tubers into strips, not very thin.

Cut the carrots and onions into cubes, finely, cut the champignons into plates or cut into quarters.

Place in slightly simmering broth potato straws. Leave to simmer over low heat at a barely noticeable boil.

After about five minutes the potatoes will soften a little, you can add curly paste. Take a not very large one, keeping in mind that the paste will expand during cooking. Immediately after adding the paste, stir the soup, otherwise pieces of dough will stick to the bottom. Cook from the beginning of boiling for about five minutes.

Meanwhile, sauté the onion in a frying pan with butter until translucent, without frying it so as not to interrupt the taste of the rich chicken broth. Add the carrot cubes and continue to simmer the vegetables for a few more minutes until the carrots soften a little.

Add champignons. Increase the heat slightly and evaporate the mushroom juice. There is no need to fry the mushrooms.

As soon as the excess liquid has evaporated, transfer the vegetables and mushrooms to the soup and stir. If necessary, add salt, you can season it with spices to taste, but it is better to discard them, the soup will be tasty without any aromatic additives. Cook until the pasta is ready, stirring the soup occasionally and testing the pasta for doneness. Even if you cook the pasta until full readiness, it will still remain dense and will keep its shape and will not boil over.

Once ready, leave it on a warm burner and let it sit, covered, for 10-15 minutes. Before serving, you can add fresh or frozen cilantro, parsley, dill (if you like). Spill it hot aromatic soup on plates and serve. Bon appetit!

Chicken soup with champignons- beautiful and hearty dish for lovers of chicken and mushrooms. By the way, they harmoniously combine with each other to taste, and also complement each other with their flavor notes. To prepare this soup, it is not necessary to use chicken fillet; you can cook it from wings or back, the main thing here is not the fat, but the smell and aroma of the chicken itself.

Choose champignons for soup that are not overripe; small ones are best, with an elastic cap without any defects. If not found fresh champignons, then they can well be replaced by frozen ones, which enterprising housewives love so much. Do not forget that spices are added at the end of cooking 5-10 minutes before it is completed, otherwise the aroma of the spices will not be as pronounced.

Ingredients for a 3-liter saucepan for cooking:

400-500 grams chicken meat

300 grams of champignons

Two bulbs

2-3 potatoes

1 medium carrot

Salt, spices to taste

Any fresh or dried herbs

Chicken soup with champignons recipe.

Cut the peeled potatoes into strips or cubes. If you love thick soups, then add more potatoes - 4-6 medium tubers.

Immediately place the chopped potatoes into the boiling broth (it should not boil too much). Turn the heat to medium and wait until the broth boils again. Turn the heat down to low, cover the pan with a lid and cook the potatoes until half cooked.

While the potatoes are cooking, cut the carrots into thin slices.

Add it to the potato soup and let it boil. Cook the vegetables until almost done (until soft).

Cut the onion into small cubes or half rings - as you prefer. It can be sautéed to butter or put it raw in soup.

Peel the champignons (if the mushrooms are small, then this is not necessary), wash and cut into slices.

Add onion to the soup, cook for 2-3 minutes. Taste the soup for salt, add salt if necessary.

Add the mushrooms and continue cooking the soup over low heat. After the soup boils, the mushrooms will be ready in 5-7 minutes. At the end of cooking, add spices, you can add a bay leaf. If dried greens are added, add them to the soup 5 minutes before they are ready. It is better to add fresh herbs to prepared soup or plates.

Step 1: prepare raw meat and cook broth.

First, rinse the chicken breast under cold running water, then dry it with paper kitchen towels to remove excess liquid, place it on a cutting board and use a kitchen knife to cut off the cartilage, skin and hymen from the breast.

After that, transfer the chicken meat into a deep pan, pour 2 liters pure distilled water and place the container on the stove, turned on at a high level. When the liquid boils, reduce the stove temperature to a level between low and medium. We take a slotted spoon and remove the gray-white foam from the surface of the water; this is noise that is completely unnecessary in the soup. Chicken fillet broth cooks quite quickly 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 peel the onions, carrots and potatoes one by one, and cut off the rhizome of each champignon. Afterwards, rinse all the vegetables under cold running water along with green onions, dill and parsley. We also place them one by one on a cutting board and cut the mushrooms into layers up to 5 – 7 millimeters.

Chop the onion into cubes with an approximate diameter of up to 1 centimeter.

Cut the carrots into rings up to 5 millimeters thick.

Finely chop the green onions, dill and parsley.

Cut the potatoes into cubes with a diameter of up to 2 – 2,5 centimeters, place in a deep bowl and fill with cold water so that the liquid completely covers it. Rest vegetable slices Place on separate deep plates, and place the greens in a common deep bowl. It will take approximately 15 – 17 minutes.

Step 3: prepare the sauté.

Immediately after preparing the vegetables, we begin preparing the sautéing. Turn on the stove to medium level and place a frying pan on it 2 – 3 tablespoons vegetable oil. When the fat is hot, add chopped onions and simmer the vegetable, stirring with a kitchen spatula until transparent, it will take no more than 1 - 2 minutes. Then add carrot rings to the onions and sauté the vegetables together some more. 2 - 3 minutes until carrots are medium soft. There is no need to fry them too much, you just need to lightly brown them and give them a more delicate texture. After about 5 minutes, remove the sauteed pan from the stove and proceed to the next step.

Step 4: Boil the potatoes.

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

Step 5: fry the mushrooms.

While the potatoes are cooking, take a clean frying pan, place it on the stove, turned on to medium level, and pour 1 - 2 tablespoons of vegetable oil into it. Place chopped mushrooms in the heated fat. Simmer them, stirring with a kitchen spatula until the moisture has completely evaporated and a delicate dark beige color has formed. This process will take no more than 5 – 7 minutes. Stewed mushrooms immediately add the potatoes to the pan and continue cooking the ingredients together 5 minutes.

Step 6: Prepare the boiled chicken fillet.

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

Step 7: Bring the soup to full readiness.

After the required time has passed, into a saucepan with almost ready-made soup, add salt to taste, black ground pepper, boiled chicken meat, homemade thin noodles, sautéed onions and carrots, as well as all the chopped greens, that is, onions, parsley and dill.

Still cooking the soup 7 - 10 minutes until fully prepared. Then turn off the stove, cover the pan with a lid and let the first hot dish brew 5 – 7 minutes. Then, using a ladle, pour the soup into deep plates and serve dining table as the first hot dish.

Step 8: Serve chicken soup with champignons.

Chicken soup with champignons is served hot at the dinner table. If desired, before serving it can be seasoned with homemade cream, mayonnaise, sour cream, chopped hard cheese or fresh finely chopped herbs. This soup is great to savor with pickles, homemade bread or croutons. Cook with love and enjoy!
Bon appetit!

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, for example boletus, russula, chanterelles, saffron milk caps.

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

Instead of onions, you can use leeks.

Do not forget that for slicing raw meat And raw vegetables Need separate cutting boards and knives!

With mushrooms, which they will certainly appreciate. The dish is not only aromatic and tasty, but also very healthy. It does not require much time or ingredients to prepare it. We offer several variations of this first dish.

Chicken soup with mushrooms (classic recipe)

Ingredients:

medium carrot;
one onion;
chicken legs - 3 pieces;
400 g porcini mushrooms;
potatoes - 2-3 pieces;
3 tbsp. l. vegetable oil;
favorite spices.

Chicken soup with porcini mushrooms is prepared as follows:

1. Fill a deep pan halfway with water. Defrost the legs and divide them into several parts. Put it in a saucepan. Cook the meat until it is completely cooked. This will take approximately 40 minutes.

2. While the meat is cooking, let's process the vegetables. We clean and wash the mushrooms. If these are champignons, then chop them finely and fry them. If you bought mushrooms of a different type, boil them whole in a separate pan.

3. Peel the carrots and then grate them. Remove the skins from the onion. Cut the pulp into cubes. Place the chopped vegetables in a frying pan for further frying. Simmer for several minutes. At the very end, add salt and pepper.

4. Peel the potatoes, rinse with water and cut into cubes. Place in a saucepan with broth. We take out the meat and chop it. Cook the soup until the potatoes are ready.

5. Mushroom frying should be added to the broth 10 minutes before the end of the process. After this, mix the ingredients. Before serving, the dish should sit for 15-20 minutes. Pour the soup into bowls. In each of them we put pieces of chicken meat and chopped herbs.

Chicken noodle soup with mushrooms

Product set:

medium bulb;
parsley - 3 sprigs;
150 g champignons;
1 tbsp. l. tomato paste;
100 g flour;
0.5 kg chicken;
one carrot;
black peppercorns - 4 pieces;
one chicken egg;
vegetable oil;
garlic - 1 clove;
spices.

Practical part:

1. Rinse the chicken. Place it whole in a deep saucepan and boil until tender. Then we take the meat out of the broth. Remove the seeds. Cut the resulting fillet into cubes. Strain the broth.

2. Peel the vegetables. Cut celery and carrots into strips. And you can simply chop the onion. Place all these ingredients in a frying pan and fry, adding a little oil.

3. Clean, wash and chop the mushrooms.

4. Place the pan with broth on the stove. We wait for the liquid to begin to boil. Now turn down the heat and add the following ingredients: mushrooms, frying, peppercorns and spices. We time it for 10 minutes.

5. Sift the flour using a sieve. Place in a mound on a cutting board. We make a small depression in the middle. Beat an egg into it. Add water and a little salt. Knead the stiff dough. Immediately roll it out and make small noodles.

6. Add to the broth tomato paste, pieces of chicken meat and chopped garlic. We also send the noodles we prepare there. Salt and pepper. We time it for 10 minutes. Chicken soup with mushrooms is served hot. Pour into plates, garnish with chopped herbs.

Multicooker recipe

Grocery list:

medium bulb;
300 g mushrooms;
0.5 kg chicken breast;
potatoes - 4 pieces;
one carrot;
toast;
processed cheese- 2 pieces;
spices.

Recipe for chicken soup with mushrooms in a slow cooker:

1. Lay it out on the table necessary products. Let's start by processing the chicken. We wash it with water and cut it into pieces.

2. Peel the vegetables. Grate the carrots. Chop the potatoes (preferably into cubes). And we just chop the onion.

3. Mushrooms deserve special attention. They must be thoroughly washed and debris removed. Cut the mushrooms into slices.

4. Place chicken meat and chopped vegetables into the multicooker bowl.

5. Pour in 2 liters of boiled water. Salt. Close the lid. We launch the “Extinguishing” mode. Set the timer for 1 hour.

6. After the beep sounds, you need to open the lid and add finely chopped processed cheese to the broth. The soup should sit for 20 minutes. During this time the cheese will melt.

7. Add chopped herbs to the broth. Now you can pour the dish into portioned plates. This soup is served with croutons or croutons. Sour cream or tomato sauce is suitable as a dressing.

Cream soup with chicken and mushrooms

Ingredients (for 5 servings):

400 g potatoes;
one onion;
400 g mushrooms;
300 ml cream;
chicken legs - 2 pieces.

Preparation:

1. Wash the legs, divide into parts and fry in a frying pan, adding oil. We constantly turn the pieces over to one side or the other. Then pour in a little water and simmer the meat for 30-40 minutes.

2. Peel the potatoes, rinse and cut into cubes.

3. Now let's take care of the mushrooms. We wash and clean them. Transfer to a frying pan. Add chopped potatoes. Fill with boiling water. The water should cover the mushrooms and potatoes. Cook for 15-20 minutes.

4. Carefully pour the broth from the potatoes and mushrooms into a bowl. Take the meat out of the pan. And pour the broth into a bowl with potato broth.

5. Remove the peel from the onion. Cut the pulp into cubes and then fry until golden brown.

6. Separate the meat from the bones. We tear it into fibers with our hands. Place mushrooms, potatoes, pieces of chicken and onions into a blender for grinding.

7. Pour the broth into the pan again. We spread the resulting mass. Add cream. We are waiting for the boiling point. As soon as this happens, turn off the heat and salt the soup. You can pour it into plates and treat your household.

Good day, dear visitors! In this article we will talk to you about how to simply and very tasty cook chicken soup with champignons.

It’s been a while since I offered you soups, I need to improve. And so, I recently cooked this one, which I hasten to share.

It is very easy to prepare. If desired, it can be prepared without chicken, or chicken broth, if you are a vegetarian, or fasting, or if you just want it.

And so, for cooking mushroom soup we will need:

2 liters of water,

1 chicken breast or a leg,

500 grams of champignons,

200 grams of pasta,

1 carrot,

1 onion,

salt, pepper, paprika, seasonings to taste,

vegetable oil,

sour cream (optional)

If desired, you can add 2 mushroom cubes.

Let's start preparing chicken soup with champignons.

If you decide to cook soup with chicken, then as usual: pour the washed chicken meat with cold water, cover with a lid and put on fire. When it boils, skim off the foam as it appears. We reduce the fire. Cook the meat until done.

While the meat is cooking, let's prepare the rest of the ingredients for the mushroom soup.

We clean the champignons from dirt, rinse them, place them in a colander to drain and cut them into quarters.

Peel and chop the onion.

Peel the carrots, rinse, grate on a coarse grater.

We also peel the potatoes, wash them and cut them into cubes.

Well, the meat is cooked, take it out of the broth, let it cool a little, and instead add chopped champignons into the broth. When they boil, remove the foam.

(If you are going to cook without chicken, then everything is exactly the same except for the stages with chicken.)

Well, when the meat has cooled slightly, if necessary, separate it from the bones, divide it into portions and put it back into the boiling soup. We send potatoes there too.

Sauté onions and carrots in vegetable oil,

at the end add to taste: pepper, seasonings, red paprika.

Mix well (remove from heat) and add to the boiling soup. You can add mushroom cubes; this will be very important if you cook without chicken, using water.