Chicken soup with champignons. Chicken soup with mushrooms - a flavorful first course

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 temperature of the stove 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, put in a deep bowl and pour 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 the 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 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 gentle dark brown color appears. beige color. 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 in portioned pieces any size you like.

Step 7: Bring the soup to full readiness.

After the required time has passed, 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 to full readiness. 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.

The broth can be cooked 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!

Ingredients:

Chicken (breast fillet) - 500 gr.
Champignons - 5 pcs.
Water - 2 l.
Onions - 1 pc.
Potatoes (medium) - 3 pcs.
Carrots (medium) - 1 pc.
Vermicelli - 70 gr.
Parsley - 3 sprigs
Green onion - 3 stalks
Salt and ground black pepper - to taste
Bay leaf - 1 piece
Vegetable oil - 5 tbsp.

Soup with chicken and champignons - aromatic and very hearty dish. Tender chicken meat goes harmoniously with champignons. Chicken breast fillets are best suited for this dish. Champignons are best suited if they are small in size, not overripe, without external defects and have an elastic cap. By the way, fresh champignons They can easily replace frozen ones.

It is interesting to know that champignons contain more easily digestible protein than meat and even eggs. These mushrooms reduce the risk of atherosclerosis and heart attack, and also fight high cholesterol levels in the blood. For vegetarians, these mushrooms can replace not only meat, but also fish, as they contain large number phosphorus and calcium. In addition, champignons contain 18 amino acids, folic and panthenolic acids, biotin, as well as vitamins B, C, D and H. Based on this, it is recommended to include these healthy mushrooms in your diet.

There are many recipes for soup with champignons and chicken. Below is one of the most delicious and aromatic recipes.

How to cook delicious soup with champignons and chicken

Step 1: Making the broth

Soup with champignons and chicken is still better prepared not from whole chicken, but use breast fillet, since this is the most dietary and healthiest part of the chicken. Place the washed breasts in a medium saucepan and put on the fire, adding water. Cook for 30-40 minutes over medium heat.

Step 2: Cutting Vegetables

Peel the washed vegetables, pre-wash them, and cut them. Chop the potatoes into medium cubes, the carrots into thin rings 3-5 mm thick, and chop the onions as finely as possible. Chop the champignons into slices 5 millimeters thick. Chop the greens in the same way.

Step 3: Sauté Vegetables

In a frying pan, preheated with half the oil, fry the onions for 2 minutes, then add the chopped carrots to the onions and saute them for about 5 minutes, stirring constantly, until the onions become transparent and the carrots are a little soft.

Step 4: Cooking fillets, mushrooms and potatoes

Remove the chicken fillet from the broth, cool and chop in small pieces. Pour the potatoes into the broth and throw them in bay leaf. Cook for about 10 more minutes over medium heat. Meanwhile, in a frying pan heated with the remaining half of the oil, simmer the chopped mushrooms until the moisture has completely evaporated and they are lightly fried. Then add the mushrooms to the broth with potatoes and cook for another 5 minutes.

Step 5: Final Stage

Throw chopped fillet, vermicelli, greens, sauteed onions and carrots into the broth with prepared potatoes and champignons, add salt and pepper to taste. Cook for another 5-7 minutes, then turn off and let the dish sit under closed lid. Soup with chicken and champignons is served hot. Dressed with sour cream, mayonnaise or cream.

Other recipes for making mushroom soup

There are several variations mushroom soup with chicken and champignons. For example, in addition to the main ingredients, the soup can also be prepared with cheese. To do this, at the end of cooking, throw 2 processed cheese, or, even simpler, in already ready soup When serving, add finely grated hard cheese. Lovers pureed soups can enjoy creamy soup with champignons and chicken. To do this, simply grind the prepared soup in a blender until pureed.

This soup with chicken and champignons is very easy to prepare in a slow cooker. It turns out to be low-calorie and perfect for those who want to lose weight. How to cook a simple soup with chicken and mushrooms in a slow cooker? The list of ingredients is the same, except for the oil. Vegetables should also be prepared and cut as described above. Cut raw chicken breasts into small pieces and wash. There is no need to sauté vegetables. Place fillet pieces and chopped vegetables into the multicooker bowl. Pour water on top, salt and pepper. Close the multicooker and set the “Soup” program for 1 hour.

Chicken soup with champignons turns out very aromatic, tasty and nutritious. At the same time, this dish is quite low-calorie and dietary. Children eat it with pleasure and adults love it. If desired, you can add parsley or celery root to it while cooking the broth. They will give the dish a pleasant color and aroma. If you are cooking for a large family, then you can use a whole carcass to prepare it. domestic chicken. The soup will be even more rich and flavorful. For vegetarians and those who are currently fasting, the recipe can be modified by preparing it for vegetable broth without adding meat.

chilled chicken fillet 500 g

fresh champignons 250 g

onions 1 pc.

filtered water 2.5 l

refined oil 4 tbsp. l.

medium size potatoes 5-6 pcs.

bay leaves 2 pcs.

ground paprika 0.5 tsp.

greens (fresh dill, parsley) small bunch

black allspice 4 pcs.

ground black pepper 0.5 tsp.

French herb mixture 1 tsp.

Number of servings: 8 Cooking time: 45 minutes

Step 1: Cook chicken broth

First of all, let's prepare the broth. According to the recipe, we will use unfrozen chicken fillet for it. From fresh meat the broth will be richer and more flavorful. Wash the poultry meat thoroughly. Let's clean it of films. Transfer the meat to three-liter saucepan and fill it with two and a half liters of cold purified water.

Place the pan on the stove, cover with a lid and cook until it boils. Before the water boils, carefully remove the foam with a slotted spoon. If this is not done in time, the foam will settle after boiling and the broth will become cloudy.

Step 2: Fry the mushrooms until golden brown

Let's wash the fresh champignons. Clean the mushroom caps and cut off the lower part of the stem of the champignons. Cut the mushrooms into medium-sized cubes, as the champignons will shrink in size during frying.

In a deep, medium-sized frying pan, heat half the vegetable oil. I used peeled sunflower oil, but olive oil will work too. Place the chopped ones in hot oil fresh mushrooms. Stirring the champignons with a spatula so that they cook evenly, we will fry them until the liquid has completely evaporated, turning the heat on the stove to minimum. Remove the finished mushrooms from the heat.

Step 3: Sauté onions and carrots in vegetable oil

Clean a large head of onion. Cut into small cubes as required by the recipe.

Pour the second half of the vegetable oil into a deep frying pan. When the oil is hot, add the diced onion into it. We will sauté it over low heat until it becomes transparent and stops being crispy.

At this time, wash and thoroughly peel the carrots. Let's chop it into coarse grater. If desired, carrots can be cut into strips.

When the onions become soft enough, add grated carrots to them.

Stir and continue sautéing the vegetables in oil until they become soft. Then turn off the stove and leave the onions and carrots in the pan.

Step 4: Slice the Potatoes

We will wash and clean the root vegetables. Chop the potatoes into medium-sized cubes. We will do this process last, before adding the potatoes to the broth, so that the vegetables do not darken.

Step 5: Add chopped potatoes

Boil the chicken fillet in the broth for 20-25 minutes and carefully remove it from the pan. Add chopped potatoes to the finished broth.

Let it boil and reduce the power of the stove to a minimum.

Step 6: Add sautéed vegetables

According to the recipe, boil the potatoes for 7 minutes and add carrots and onions to the soup.

Step 7: Add fried mushrooms

Add the mushrooms after the sautéed vegetables.

Mix everything again and continue cooking the ingredients over low heat.

Step 8: Grind the boiled meat and add to the rest of the ingredients

Let the poultry meat cool, then it will be convenient to work with. Cut the boiled fillet large pieces oblong shape.

Then return the chopped meat to chicken soup with champignons.

Step 9: Add aromatic spices and salt

Now season the dish with spices for spiciness and aroma. Salt to taste. Add a bay leaf and four allspice peas.

Step 10: Add Herbs

Wash the aromatic greens and dry them a little with a napkin. I used parsley and dill. You can add green basil, thyme and some cilantro if you like those herbs. Finely chop the greens and pour them into the soup.

Mix thoroughly and taste the dish. Let's bring the soup with champignons and chicken to taste. Let it boil and turn off the heat. After 10 minutes, the dish will infuse and can be served.

Pour the hot soup into portioned broth bowls or deep plates. Decorate the dish with fresh herbs. If desired, the soup can be sprinkled with grated Parmesan cheese on top. We will serve the dish with aromatic garlic croutons, homemade crackers or croutons.

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, and also if you just want to.

So, to prepare mushroom soup we 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.

When the potatoes are almost ready, add the noodles or whatever you have, add salt and cook the pasta until ready.

Chicken soup with champignons turns out very aromatic, tasty and nutritious. At the same time, this dish is quite low-calorie and dietary. Children eat it with pleasure and adults love it. If desired, you can add parsley or celery root to it while cooking the broth. They will give the dish a pleasant color and aroma. If you are cooking for a large family, then you can use a whole carcass of domestic chicken to prepare it. The soup will be even more rich and flavorful. For vegetarians and those who are currently fasting, the recipe can be modified by cooking it in vegetable broth without adding meat.

Ingredients:

chilled chicken fillet 500 g

fresh champignons 250 g

onions 1 pc.

filtered water 2.5 l

refined oil 4 tbsp. l.

carrots 1 pc.

medium size potatoes 5-6 pcs.

bay leaves 2 pcs.

ground paprika 0.5 tsp.

salt to taste

greens (fresh dill, parsley) small bunch

black allspice 4 pcs.

ground black pepper 0.5 tsp.

French herb mixture 1 tsp.

Number of servings: 8 Cooking time: 45 minutes

Cooking recipe

Step 1: Cook chicken broth

First of all, let's prepare the broth. According to the recipe, we will use unfrozen chicken fillet for it. Fresh meat will make the broth richer and more flavorful. Wash the poultry meat thoroughly. Let's clean it of films. Place the meat in a three-liter saucepan and add two and a half liters of cold purified water.

Step 2: Fry the mushrooms until golden brown

In a deep, medium-sized frying pan, heat half the vegetable oil. I used peeled sunflower oil, but olive oil will work too. Place chopped fresh mushrooms into hot oil. Stirring the champignons with a spatula so that they cook evenly, we will fry them until the liquid has completely evaporated, turning the heat on the stove to minimum. Remove the finished mushrooms from the heat.

Step 3: Sauté onions and carrots in vegetable oil

Clean a large head of onion. Cut into small cubes as required by the recipe.

At this time, wash and thoroughly peel the carrots. Grind it on a coarse grater. If desired, carrots can be cut into strips.

When the onions become soft enough, add grated carrots to them.

Stir and continue sautéing the vegetables in oil until they become soft. Then turn off the stove and leave the onions and carrots in the pan.

Step 4: Slice the Potatoes

We will wash and clean the root vegetables. Chop the potatoes into medium-sized cubes. We will do this process last, before adding the potatoes to the broth, so that the vegetables do not darken.

Step 5: Add chopped potatoes

Boil the chicken fillet in the broth for 20-25 minutes and carefully remove it from the pan. Add chopped potatoes to the finished broth.

Let it boil and reduce the power of the stove to a minimum.

Step 6: Add sautéed vegetables

According to the recipe, boil the potatoes for 7 minutes and add carrots and onions to the soup.

Mix the ingredients.

Step 7: Add fried mushrooms

Add the mushrooms after the sautéed vegetables.

Mix everything again and continue cooking the ingredients over low heat.

Step 8: Grind the boiled meat and add to the rest of the ingredients

Let the poultry meat cool, then it will be convenient to work with. Cut the boiled fillet into large oblong pieces.

Then return the chopped meat to the chicken soup with champignons.

Step 9: Add aromatic spices and salt

Now season the dish with spices for spiciness and aroma. Salt to taste. Add a bay leaf and four allspice peas.

Step 10: Add Herbs

Mix thoroughly and taste the dish. Let's bring the soup with champignons and chicken to taste. Let it boil and turn off the heat. After 10 minutes, the dish will infuse and can be served.

Step 11: Submission

Bon appetit!