Chicken soup with mushrooms
Chicken soup with mushrooms
Chicken soup with chanterelles and corn
chicken – about 600g; fresh corn (on the cob) – 1 piece; fresh chanterelles – 300g; onions – 2 pcs.; carrots – 1 pc.; water (or broth) – about 3-3.5 l; salt - to taste; bay leaf – 1 pc.; vegetable oil for frying; fresh herbs - to taste
Buckwheat soup with chicken and mushrooms
chicken – 1/2 pcs.; mushrooms (champignons, oyster mushrooms) – 250g; onion – 1 pc.; carrots – 1 pc.; sweet bell pepper – 1 pc.; buckwheat – about 50g; salt - to taste; dark peppercorns – 2-3 pcs.; bay leaf – 1 pc.
Mushroom soup with chicken
broth – 800 ml; chicken (boiled) – 500-600g; fresh mushrooms – 350-400g; leek (or onion) – 1 pc.; carrots – 1 pc.; garlic – 2 cloves; spices - to taste; vegetable oil for frying; salt - to taste.
Chinese chicken soup with Brussels sprouts
chicken breast (fillet) – 1 pc.; vegetable oil – 3 tbsp; sesame oil – 1 tsp; onions – 1 pc.; water – 1.5 l; Brussels sprouts (frozen) – 400g; parsley - to taste; soy sauce – 3 tbsp; champagne – 1/2 glass; sesame
Chicken soup with melted cheese and millet
millet – 100g; canned mushrooms – 250g; chicken meat – 150g; potatoes – 200g; carrots – 100g; processed cheese – 1 pc.; bay leaf – 3-4 pcs. ; dill (dried) – 3g; salt – 5g; water – 2l.
Chicken soup with mushrooms and dumplings
chicken – 1/2 carcass; water – 3.5 l; wild mushrooms (boiled, frozen) – 300g; onions – 1 pc.; dumplings (ready) or noodles; vegetable oil for frying; salt - to taste.
Chicken soup with dried mushrooms and vermicelli
chicken breast (or chicken thighs) – 1 pc.; water – 3.5 l; parsley root – 1 pc.; carrots – 1 pc.; onions – 1 pc.; dried mushrooms (forest) – about 50g; salt, ground dark pepper - to taste; vermicelli (spider web) - to taste; vegetable oil
Chicken cream soup with mushrooms
chicken – 1 chicken breast on the bone (without skin); water – 2 l; cream (20% fat) – 500ml; champignons – 400g; salt, ground dark pepper - to taste; butter – about 50g; flour – 1-2 tbsp; greens - to taste
Chicken soup with asparagus
chicken broth, chicken (white meat), asparagus (canned), cornmeal (diluted with water), canned corn (dried), sea salt, mushrooms (chopped), sesame oil, green onions.
section: Chicken soup, Asparagus soups
Chicken soup a la uykhazi
chicken, celery (root), parsley, champignons, dark pepper (corns), salt, ginger, parsley.
section: Chicken soup
Chicken soup with lemongrass
lemongrass (trunk), galgant (5 cm), kaffir lemon leaves, champignons, tomatoes, Thai chili, raw chicken fillet, coconut milk (no sugar), fresh coriander for garnish, lime juice, fish sauce.
section: Chicken soup
Chicken soup with asparagus
chicken broth, chicken (boiled, white meat), canned asparagus (dried and chopped), starch (diluted with water), canned corn (dried), sea salt, champignons (chopped), sesame oil, green onions (fine.
section: Chinese cuisine, Chicken soup, Asparagus soups
Chicken soup with bamboo shoots and mushrooms (San Xian Tang)
tongu mushrooms (dried), chicken (boiled skinless meat), bamboo shoots, soy sauce, rice wine or dry sherry, chicken broth, salt, pepper, cilantro.
section: Chinese cuisine, Chicken soup
Chicken soup with cabbage and mushrooms
water, chicken, white cabbage, potatoes, onions, carrots, champignons, margarine, sour cream, eggs, lemon, parsley (greens), dill, bay leaf, black pepper (peas), salt.
section: Chicken soup
Creamy chicken soup with wild rice
rice (wild, cereal), chicken, water, celery (finely chopped), onion (finely chopped), vegetable oil, mushrooms (fresh, sliced), white pepper (ground), salt, butter, flour, milk, snow white wine.
section: Chicken soup, Cream soups
Chicken soup with vegetables and mushrooms
chicken (wings and legs), chicken (breast fillet), beef (on the bone), veal (on the bone), chicken liver, carrots, onions, leeks (trunk), parsley, celery (root), white mushroom ( dried), butter, egg (white.
section: Chicken soup
Chicken soup with mushrooms and homemade noodles
chicken (breast), mushrooms, carrots, onions, dark peppers, eggs, salt, flour, herbs.
section: Chicken soup, Noodle soup
Chicken soup with mushrooms, broccoli and vermicelli
chicken (boiled fillet, cubes), broccoli, vermicelli (small), hard cheese (crushed), cream (10%), champignons (cut into slices), onions (finely chopped), garlic (crushed), olive oil, flour, milk, chicken broth, .
section: Chicken soup, Vegetable soups
Chicken soup with beets, mushrooms and barley
chicken breast, chicken (smoked), pearl barley, beets, lemon juice, mushrooms, onions, carrots, bell peppers, tomato paste, green onions (no matter what kind of green), garlic.
section: Cereal soups, Chicken soup, Mushroom soups
Rice soup with chicken quenelles and mushrooms
chicken broth, potatoes, purple onion, carrots, black pepper (ground), long grain rice, salt, dill (fresh), champignons (fresh), egg (yolks), chicken (fillet), black pepper (ground), sour cream (fat content 20.
section: Rice soups
Chicken cream soup with rice and mushrooms in a slow cooker
chicken (fillet), rice, champignons, potatoes, carrots, celery, sour cream, pepper, salt, .
section: Chicken soup, Mushroom soups
Chicken soup with mushrooms, pea pods and mochi pies
chicken (breast), vodka, mochi pies (made from rice flour), chicken broth, mushrooms (fresh), carrots, pea pods (fresh), salt, dill (greens), .
section: Japanese cuisine, Chicken soup
Chicken soup with champignons
Chicken soup with champignons comes out very fragrant, tasty and nutritious. With all this, this dish is quite low-calorie and dietary. Simply replace the champignons in the soup with fresh or frozen boletus, boletus, porcini and other mushrooms.
If you are cooking for a large family, then you can use a whole carcass of domestic chicken to make soup. The soup will turn out even more rich and fragrant. For vegetable eaters and those who fast, the recipe can be changed by preparing it in vegetable broth without adding meat.
First, let's prepare the broth. According to the recipe for it, we will use chicken fillet or a whole carcass. Carefully wash the poultry meat. Place the meat in a three-liter saucepan and pour in 2 and a half liters of cool, clean 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 created in time, the foam will settle after boiling and the broth will become cloudy.
Let's wash the freshest mushrooms. Clean the mushroom caps and cut off the lower part of the stem. Cut into medium-sized cubes, because 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 chopped fresh mushrooms into hot oil. Stirring the champignons with a spatula so that they cook moderately, we will fry them until the water has completely evaporated, turning the power of the stove to low. Remove the finished mushrooms from the heat.
Clean a large 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 so that it becomes transparent and does not become crispy.
At this time, wash and carefully peel the carrots. Grind it on a large grater. If desired, carrots can be cut into strips.
When the onions become quite soft, 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.
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.
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.
According to the recipe, boil the potatoes for 7 minutes and add carrots and onions to the soup.
Add the mushrooms after the sautéed vegetables.
Mix everything again and continue cooking the ingredients over low heat.
Let the poultry meat cool, then it will be comfortable to work with. Cut the boiled fillet into large oblong pieces.
Then return the chopped meat to the chicken soup with champignons.
Now let’s season the dish with spices for pungency and flavor. Salt to taste. Add a bay leaf and four peppercorns.
Wash the fragrant greens and dry them briefly with a napkin. I used parsley and dill. You can add greenish basil, thyme and a little cilantro if you like these herbs. Finely chop the greens and pour them into the soup.
Mix thoroughly and try 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 the freshest herbs. If desired, the soup can be sprinkled with grated Parmesan cheese on top.
We will serve the dish with fragrant garlic croutons, homemade crackers or croutons.
Soup with champignons, potatoes and chicken - step-by-step recipe
Most people cannot imagine lunch without soup, and almost everyone would not refuse to eat it for dinner. In such a situation, the housewife needs to constantly replenish her culinary “piggy bank,” because the same thing quickly becomes boring. I suggest varying your diet with soup with mushrooms, potatoes and chicken. It would seem like the most ordinary recipe, but the first dish acquires a new, tender and richest taste if you flavor it with rich sour cream. Try it, you might want to cook it as often as possible.
Ingredients
Products for 3-4 liters of water:
- chicken leg – 1 pc. (or 300-400 g of all parts of the bird - breast, wings, thighs);
- 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.
If you are using a frozen leg or other parts of the chicken, defrost them completely before starting cooking.
You can experiment with the composition - not only take other types of mushrooms, but also replace the potatoes with spider web vermicelli or egg noodles. It will also turn out very tasty.
Instead of sour cream, you can add processed cheese to chicken soup with champignons. But it should be soft, pasty, for example, “Amber”. The indicated quantity of goods will require 2 boxes.
Step-by-step recipe for soup with mushrooms and chicken
- Production time: 1 hour.
- Number of servings: 7-8.
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, making sure to skim off 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 beautiful 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 the 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 it when the “chips” are very visible 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 previously washed and dried dill.
8. When the potatoes and champignons are ready, add sour cream and chopped 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 heat to low.
10. Chicken soup with mushrooms and potatoes is ready.
Serve the dish hot, with black or white bread.
MY | SOUP
- Mushroom soup with chicken and potatoes
- Mushroom soup with chicken and noodles
- Cream soup with chicken and mushrooms
There are a huge number of options for mushroom soup with chicken. More popular recipes for this dish: soup with chicken and potatoes, with chicken and noodles, creamy soup with chicken and mushrooms. It’s hard to imagine when and where the recipe first appeared. But we can say with confidence that this dish has always enjoyed great popularity in Russia. And it's logical. A large number of different mushrooms grow in the area of our country, the taste and usefulness of which has been known since ancient times.
Mushroom soup with chicken is an immediately 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 undeniable usefulness of mushrooms for cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments has been revealed. In turn, chicken meat does not actually contain fat, but is rich in B vitamins and various mineral substances.
In terms of protein and protein, chicken surpasses even pork and beef. Therefore, the combination of these two parts makes mushroom soup with chicken a source of essential substances needed by 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 eat champignons, white mushrooms and chanterelles, and in Asian countries they prepare mushroom soups from portobello, shiitake and the same white mushrooms.
Chicken and Potato Soup
- 0.5 kg chicken breast
- 4 potato tubers
- 1-2 pcs. onions
- 2 carrots
- 300 gr. mushrooms
- vegetable oil
- greenery
- spices and salt
First, let's prepare a rich chicken broth. To do this, place the washed chicken breast in a pan with cool 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, making sure to remove the foam, so that it comes out very transparent. At this time, prepare the remaining 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 the freshest mushrooms and let the water drain. We cut the mushrooms using any convenient method: 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 cooked. 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 couple of 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
- 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 created on the basis of new, frozen or dried mushrooms. The broth is cooked 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 create a carrot and onion fry. 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
- 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, and 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 making 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 give the soup a spicy kick.
All recipes have space to be on your table. Savory, healthy, nutritious - such soups bring pure pleasure!