Chicken soup with vermicelli mushrooms recipe. Chicken soup with noodles and mushrooms - recipe with photo

Don't know what first course to cook for lunch? Cook vermicelli soup with chicken. It is filling and very tasty. In addition, preparing it is quite simple, and the necessary products can always be found in the refrigerator. Let's look at several proven recipes for the perfect soup.

Principles of preparing the first course

Nutritionists advise including light first courses in your diet, which contribute to the smooth functioning of the digestive tract. One of these dishes is vermicelli soup with chicken. Its calorie content is quite low and ranges from 40-85 Kcal, depending on what ingredients are added to it. By the way, this soup is recommended for people who have undergone surgery, as well as for patients with gastritis and ulcers.

Experienced housewives are happy to share with us tips on how to prepare noodle soup with chicken:

For broth, you can use any part of the bird: breast, thighs, wings, etc. You can also easily purchase a ready-made soup kit.
Chicken meat harmoniously combines taste with almost any ingredients. So, you can safely add mushrooms, any canned food, including fish, canned peas, corn and even beans to this soup.
Soup with chicken and noodles will acquire a unique delicate taste if you add melted cheese to it at the end of cooking.
Among vegetables, you can add carrots and onions to the soup, which must first be sautéed, as well as bell peppers, tomatoes, broccoli and cauliflower. It is better to cut vegetables finely.
Chicken soup with pasta should be cooked on the lowest burner level with the lid closed.
All products are added to the first course one by one. Vermicelli should be added at the very end so that the soup does not turn into porridge.
Add the spice mixture, salt and herbs 1-2 minutes before the end of cooking.
To make the broth beautiful and transparent, when cooking meat you need to put a whole onion and carrots in the pan, which are then removed.
Pasta should be added in small quantities, as it will boil too much. Choose the highest grade vermicelli.
To make the soup aromatic, first fry the vermicelli in a frying pan without adding oil.
If you cook noodle soup with chicken in a slow cooker, you must first sauté the vegetables in the “Baking” or “Frying” mode.

Classic recipe

How to cook noodle soup with chicken quickly and tasty? Nothing could be easier! We offer you a classic recipe for its preparation. Vegetables can be sautéed first, but we will cook a dietary soup that can be given to small children.

Compound:

0.5 kg chicken meat;
3-4 potatoes;
bulb;
carrot;
2-3 bay leaves;
100 g thin vermicelli;
2.5 liters of filtered water;
green;

Preparation:

We wash the chicken meat. You can use wings or thighs. Place the meat in a saucepan and pour in filtered water.
Let the broth simmer, lightly salting the water and adding bay leaves. The whole process will take about 40 minutes. The main thing is to remove the resulting foam.
Peel the potatoes, wash them and cut them into small cubes.
Peel and chop the carrots using a large-caliber grater.
Peel the onion and cut into cubes.
Remove the finished chicken meat from the pan and chop it, separating it from the bone if necessary.
Strain the broth and put it back on the fire. Place the vegetables in the pan and cook the soup for 15 minutes.
Salt and season the dish with a mixture of peppers. Add the vermicelli and cook the soup until it is ready.
Add meat and chopped herbs to the soup and after a minute turn off the burner.

Chicken soup with mushroom notes

Let's diversify the taste of your favorite soup by adding mushrooms and spinach. This chicken noodle soup recipe is easy to make and the results are simply amazing. By the way, we won’t add potatoes, but if you wish, you can make soup with root vegetables.

Compound:

300 g chicken fillet;
carrot;
bulb;
50 g thin noodles;
300 g fresh mushrooms;
spinach to taste;
2-3 bay leaves;
spice mixture and table salt.

Preparation:

Cook the soup for 2-3 minutes, taste it and add a little salt if necessary.

Cooking soup with tomatoes and vermicelli

You can cook not only tasty, but also colorful, beautiful soup if you add tomatoes to it. This first course will certainly not leave anyone indifferent.

Compound:

400 g chicken fillet;
100 g thin vermicelli;
3-4 tomatoes;
2-3 garlic cloves;
bulb;
refined vegetable oil;
1/2 lemon;
green;
a mixture of peppers and table salt.

Preparation:

There are many variations of mushroom soup with chicken. The most popular recipes for this dish: soup with chicken and potatoes, with chicken and noodles, creamy soup with chicken and mushrooms. It is difficult to guess when and where the recipe first appeared. But we can say with confidence that in Russia this dish has always been extremely popular. And no wonder. A huge number of different mushrooms grow on the territory of our country, the taste and benefits of which have been known since ancient times.

Mushroom soup with chicken is both a dietary, healthy and nutritious dish. Mushrooms consist of proteins and carbohydrates, but at the same time, low in calories. They are a rich source of vitamins, antioxidants and essential amino acids that are not destroyed even by heat treatment. The undoubted benefits of mushrooms for cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments have been revealed. In turn, chicken meat contains virtually no fat, but is rich in B vitamins and various minerals.

In terms of protein and protein, chicken surpasses even pork and beef. Therefore, the combination of these two elements makes mushroom soup with chicken a source of nutrients necessary for the body. I would like to note that mushroom soups are traditional not only for Russian cuisine, but also for European and Asian cooking. In Europe, for example, they mainly use champignons, porcini mushrooms and chanterelles, and in Asian countries they prepare mushroom soups from portobello, shiitake and the same porcini mushrooms.

Chicken and Potato Soup

Ingredients:

0.5 kg chicken breast
4 potato tubers
1-2 pcs. onions
2 carrots
300 gr. mushrooms
vegetable oil
green
spices and salt

First, let's prepare a rich chicken broth. To do this, place the washed chicken breast in a pan with cold water. Bring to a boil over high heat, remove the scale and reduce the gas. Let the broth simmer for an hour and a half, remembering to remove the foam so that it becomes as transparent as possible. At this time, prepare other ingredients. Now let's take care of the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Place in a colander and rinse thoroughly under running water. Give freshly frozen mushrooms time to thaw.

Wash fresh mushrooms and let the water drain. We cut the mushrooms in any convenient way: into slices or cubes. Finely chop the onion and grate the carrots on a medium grater. We fry vegetables in vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until tender. When the chicken broth is ready, take out the meat and cut it into pieces.

Return the chicken to the pan, add the potatoes, cut into cubes or strips. After a few minutes, add the mushroom vegetable frying to the soup. Throw in spices: peppercorns and bay leaf. Cook over low heat for another 5-10 minutes, turn off the gas and cover with a lid. Before serving, add chopped dill or parsley to the mushroom soup with chicken, as in the photo.

Mushroom soup with noodles

Ingredients:

2 chicken fillets
100-200 gr. vermicelli
300 gr. mushrooms
onion head
2 carrots
2-3 cloves of garlic
dill
vegetable oil
butter
spices and salt

This soup is prepared with mushroom broth. It can be made from fresh, frozen or dried mushrooms. The broth is simmered over low heat for about an hour. Mushrooms usually produce a lot of scale. Therefore, do not forget to stir and remove the foam with a slotted spoon. While the broth is simmering, let's start with the meat.

Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown. Add the meat to the mushroom broth, add salt to taste and spices. Throw the potatoes, cut into strips, into the pan with the general contents. Then we will make carrot and onion frying. Simmer the vegetables until soft. When the potatoes are ready, add a few handfuls of small vermicelli and onions and carrots to the soup. Let it simmer for 5-10 minutes. Cover with a lid. Let it brew.

Cream soup with chicken and mushrooms

Ingredients:

0.5 kg chicken fillet
300 gr. champignons
natural cream 300-500 ml.
1 onion
1-2 tbsp. spoons of flour
50 g butter
a couple of garlic cloves
dill or parsley
spices and salt

The recipe for creamed mushroom soup with chicken is quite simple, but the dish turns out very tasty, tender and satisfying.

Let the chicken broth cook. At this time, heat the frying pan, melt the butter in it and add the chopped onion. Bring it to a golden color and add champignons cut into slices. Simmer for 10-15 minutes, then add to chicken broth and cook until the meat is cooked. Using a slotted spoon, remove all the products and grind in a blender until smooth, adding a little broth.

Place the resulting mass back into the pan. Let's start preparing the creamy dressing. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. Pour the resulting sauce into the soup, heat, but do not boil. Salt and pepper to taste. When serving, decorate with greens. Squeezed garlic will add spiciness to the puree soup.

All recipes have a place on your table. Tasty, healthy, nutritious - such soups bring a lot of pleasure!

Even a very busy housewife or a novice cook can prepare aromatic mushroom soup with noodles quickly and without excessive effort. The dish is prepared with both chicken and vegetable broth. It can be safely included in the menu of people who are on a diet for weight loss or who honor numerous church holidays and fasting.

To prepare the soup, use champignons, honey mushrooms, boletus, porcini mushrooms, and chanterelles. Any mushrooms are good in a mix, as they always combine harmoniously with each other. Store-bought frozen ones do not require pre-cooking. It is enough to defrost them naturally (without water). Dried mushrooms should be pre-soaked in cold water for 4 hours and then rinsed thoroughly.

Fresh forest mushrooms must be sorted and cleaned. They need to be boiled in a separate pan in lightly salted water for about 30 minutes. Here you can add a little laurel and black peppercorns. After cooking, this water is completely drained and not used for food. Place the finished mushrooms in a colander to drain all the liquid.

Taste Info Hot soups / Mushroom soup / Noodle soup

Ingredients

Broth (vegetable, chicken) – 2 l;
Mushrooms: dry – 150 g, frozen – 250 g, fresh – 200 g;
Small durum wheat vermicelli – 80 g;
Potatoes – 2 pcs.;
Unscented sunflower oil – 30 ml;
Carrots – 1 pc.;
Yellow or white onion – 1 pc.;
Fresh greens - parsley, dill, celery;
Black pepper and salt - to taste.

How to make fresh mushroom soup with vermicelli

If you have ready-made chicken broth, soup with mushrooms and noodles can be cooked in about 30 minutes. However, using plain water does not in any way detract from the taste of the finished dish. So, while the liquid in the pan is boiling, you need to peel the washed and prepared vegetables.

The prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, add potatoes and salt.

It is best to grate carrots. This way, its “presence” in the soup will become more harmonious, and the color of the broth will become deeper. Onions are chopped into small cubes.

Place a medium-diameter frying pan with a flat bottom over low heat. All the sunflower oil is poured here, and the onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.

Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and kept a little over even heat, stirring frequently.

After just 3 minutes, the contents of the frying pan can be added to the pan with the prepared potatoes.

As soon as the saucepan boils again, pour vermicelli into it. To prevent the pasta from sinking to the bottom and turning into a lump, stir the contents of the container for a minute.

It remains to cook the soup for no more than 5 minutes. For taste, add a bay leaf, which should be removed from the soup at the end of cooking. At this point, the dish is peppered and salted. After the soup is cooked, chopped greens are added to it.

Removed from the heat, the saucepan should “reach” the desired state. To do this, leave the soup covered for 5 minutes, and only then pour it into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.

Mushroom soup with noodles is ready; this light, richly flavored dish will perfectly diversify the everyday menu and will be a good component of a festive feast.

Calories: Not specified
Cooking time: Not specified

I propose to prepare a light 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 regular pasta, pasta made from durum wheat does not boil in the broth and does not lose its shape when heated. Of course, it doesn’t taste exactly like homemade noodle soup, but as 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 potato strips into the slightly simmering broth. 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 pasta, 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 fully cooked, it will still remain dense and will hold its shape without boiling 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). Pour the hot, aromatic soup into bowls and serve. Bon appetit!

The classic recipe for mushroom soup should be on the note of any housewife. However, often the dish becomes boring and you want to diversify it. Important details – spices and some products – will help add zest to your dinner. Firstly, you can make soup from assorted mushrooms. Each type of mushroom will give the stew its own unique notes. Secondly, it is recommended to season the frying with a tablespoon of soy sauce. This ingredient will be an excellent addition to noodles.

Try making a simple but very tasty broth in your kitchen. And our step-by-step recipe with photos and video tips will help you with this.

Recipe for soup with mushrooms, chicken and vermicelli

Ingredients

Servings: – +

Chicken breast 300 g
Potato 5 pcs.
Champignons 50 g
Chanterelles 50 g
Porcini mushrooms 50 g
Onions 2 pcs.
Large carrots 1 piece
Soy sauce 2 tsp
Vegetable oil2 tbsp.
Cream 10% fat100 ml
Chicken egg 2 pcs.
Flour 1 tbsp.
Vermicelli 80 g
Bay leaf 3 pcs.
Purified water 3.5 l
Salt to taste
Dry herbs, spices for starters optional
Frozen or fresh herbs (parsley, dill, cloves) 1 bunch

Per serving

Calories: 45 kcal

Proteins: 3.2 g

Fats: 2.5 g

Carbohydrates: 3.9 g

40 min. Video recipe Print

For convenience and to save time, it is recommended to prepare some products in advance. Remove the peel from the onion. Cut into even cubes or half rings. Remove the peel from the carrots. The cutting shape is arbitrary, but traditional strips, triangles or circles are recommended.

Fill the frying pan with vegetable oil. After a minute, start frying the onion on it. When the vegetable turns a characteristic golden color, add carrots. Simmer until soft. Next, send assorted mushrooms. Stirring occasionally, continue frying for another 5 minutes. Pour in soy sauce. Stir. Close the lid and set aside the frying.

Rinse the chicken. Pour purified water into the pan, add bay leaves and poultry meat. Cook the broth over high heat, and after boiling, reduce it and cook for 20 minutes at medium power.

At this time, remove the skin from the potatoes. Cut the vegetable into cubes.

Once the broth is ready, remove it from the heat. Strain the broth through a sieve. Place the meat and cool. Cut into pieces. Wash the pan. Pour the broth back into the pan. Send potatoes into it. Cook for 7-8 minutes.

Pour the mushrooms and vegetables into the broth. Continue cooking for the same amount of time.

Vermicelli and meat will be the next ingredients to go into the pan. Cook the soup for another 10 minutes without turning down the heat.

Mix cream with flour. Whisk the ingredients until smooth so that there are no lumps left. Pour into the pan. Stir.

Hard-boil two chicken eggs, peel them. Cut in half and add to soup.

Ingredients:

chicken egg – 1 pc.;
table salt – 2 pinches;
water – 2.5 tbsp;
premium flour - 1 tbsp.

Step-by-step preparation

In a convenient bowl (it is best to have a deep bowl), break a chicken egg, pour in water and add salt.
Beat with a fork or whisk until smooth. Add flour and knead the dough thoroughly.
Place the finished product on a table sprinkled with flour in advance. Cover with film or a bag and leave to “rise” for half an hour.
Roll out to a thin disc. Leave the dough for another half hour so that it dries slightly. Do not wait longer, otherwise the edges of the cake will begin to crust.
Using a fork or knife, cut into thin slices. They can later be divided in half.
Distribute the semi-finished product on the surface of a dry, clean towel. Leave for an hour. Homemade noodles are ready.

A hearty stew will be an excellent lunch on cold winter days and will give you strength. The soup is easy to cook in a slow cooker. This is very convenient, since both the frying and the broth can be prepared in one bowl of the unit.

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