Chicken noodles with porcini mushrooms

Chicken noodles with porcini mushrooms

Noodles are one of the most popular poultry soups. Naturally, it will take extra time to prepare homemade noodles, but the result is worth it: it cannot be compared with any store-bought ones. And the freshest snow-white mushrooms make chicken noodles even more delicious, fragrant and satisfying

• 1 gutted chicken weighing approximately 1.5 kg
• 200 g of new white mushrooms
• 2 medium onions
• 2 medium carrots
• 2 celery stalks
• 1 small parsley root
• a small bunch of parsley and dill
• 3 tbsp. l. ghee
• 1 tsp. consistency of peppercorns
• salt, freshly ground dark pepper

• 2 cups of flour
• 1 small egg
• 2 yolks
• salt

STEP-BY-STEP COOKING RECIPE

1. Make broth from chicken, 2.5 liters of cool water, 1 onion, 1 carrot, whole celery, parsley root and peppercorns. Strain the finished broth, chop the chicken meat finely.
2. Cut the remaining onions and carrots into small cubes. Clean the mushrooms and cut into slices. Heat 2 tbsp in a frying pan. l. oil, add onion, cook over medium heat until soft, 5 minutes. Add carrots, fry for another 5-7 minutes. Using a slotted spoon, transfer the vegetables to a plate and add the remaining oil and mushrooms to the pan. Fry over medium heat for 5-7 minutes. Return the vegetables to the pan, reduce heat and cook for another 2-3 minutes. Remove from heat and pour the contents of the pan into the broth. Place the broth over low heat while you make the noodles.
3. For the noodles, sift the flour and salt in a heap, make a depression in the center - a “well”. Beat an egg into it, add the yolks and add a little water. Knead the dough, collecting flour from the edges to the middle. Add water as needed (about 1/2 cup total). Knead vigorously into an elastic, non-stick dough. Cover and let stand for 30 minutes.
4. Roll out the dough into a very narrow layer, cut into ribbons 15 cm wide. Then cut each ribbon into thin strips. Let the noodles dry, 15–20 minutes. Then boil a huge pot of water, salt the water, add the noodles, cook until almost done, 2-3 minutes. Drain in a colander.
5. Chop the greens. Place the chicken pieces and noodles in the broth with vegetables, bring to a boil over high heat, and simmer for 1 minute. Add herbs, salt and pepper and serve hot.

Gastronomy tip
In winter, this soup can be cooked with dried porcini mushrooms. To do this, soak a handful of dried mushrooms in 1 glass of warm water for 30 minutes, then wash the mushrooms (the infusion is not useful here), cut into strips - and then proceed according to the recipe.

This is our most homemade, most beloved poultry soup - no matter how many soups we eat all over the world, no matter how many we cook and come up with new ones. Be sure to make the noodles yourself - it’s not difficult at all, and you can be proud of the result with all your might.

Noodle soup with mushrooms

Fragrant, hearty and indescribably delicious boletus soup! Soups with wild mushrooms are especially popular in autumn. You can freeze collected mushrooms and prepare soup in winter, spring and summer. Everyone will definitely like the catchy and rich taste!

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 45 min

Step-by-step production

Step 1:

Collect white mushrooms in the forest. If you don’t have this ability, then you can use store-bought frozen ones.

Step 2:

Wash the mushrooms thoroughly. Cut large mushrooms into small pieces; small ones can be thrown whole. Pour water over the mushrooms and place on high heat. After boiling, remove the foam, reduce the heat and cook for about 20-30 minutes. After this, drain the water from the pan and wash the mushrooms a couple of times under running water.

Step 3:

While the mushrooms are cooking, prepare the noodle dough. To do this, mix 2 types of flour in a separate container, add a pinch of salt and evenly add water by spoonfuls, kneading a fairly tight dough. It may take a little more or less water than stated in the recipe.

Step 4:

Wrap the finished dough in cling film and let it sit.

Step 5:

Prepare the roast. Grate the carrots and chop the onion into small pieces. Fry in heated vegetable oil for some time, stirring constantly.

Step 6:

Peel the potatoes and cut into small cubes.

Step 7:

Bring chicken broth to a boil. Add chopped potatoes and boiled white mushrooms to it. After boiling, reduce the heat to medium and cook under a closed lid for about 10-15 minutes until the potatoes are ready.

Step 8:

At this time, cut the noodles. Roll out the dough into a narrow flat cake, divide into several parts and cut into wide noodles.

Step 9:

Add noodles and frying to the soup. Add salt to taste. Add bay leaf. Cook for about two to three minutes until the noodles are ready.

Step 10:

Before serving, sprinkle with herbs and pepper as desired. Very tasty with sour cream.

Snow-white mushrooms, as is clear, are most valued among lovers of quiet hunting.
These mushrooms have a rich mushroom smell and generous taste. One type of boletus is worth a lot! White mushrooms have the highest nutritional value, great taste and a ton of vitamins and minerals.

Boletus mushrooms contain a huge amount of fiber, so they will help with weight loss, despite their calorie content.

During the period of fasting, soup can be prepared in water; the result will be no less tasty and rich dish.

How to cook noodle soup with porcini mushrooms

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Soups are an important component of a person’s daily menu. There is a huge abundance of these dishes - there are about 150 species in the world. They can be watery or pureed, hot or cool, meat, fish, or vegetable. Mushroom soups are especially popular, as they initially entice you with their appetizing aroma. Below is a selection of regular and savory boletus noodle soup recipes.

• Selection and preparation of ingredients
• Recipes for making noodle soup with porcini mushrooms
  • Traditional recipe with dried mushrooms
  • With the freshest mushrooms
  • From frozen mushrooms
  • With potatoes
  • With chicken

Selection and preparation of ingredients

Both fresh and dried, frozen mushrooms are suitable for cooking soup. When choosing a raw product, you should stick to those specimens that do not have spots or blackening and have a pleasant smell. They need to be cleaned of dirt, washed and dried.

Before cooking, the dry product must be kept in water for two to three hours or overnight. Frozen - defrost slowly, moving it from the freezer to the refrigerator some time before cooking.

Recipes for making noodle soup with porcini mushrooms

The described type of first course can be prepared from store-bought or home-made noodles. This ingredient is made from rice, wheat, and buckwheat flour. May contain an egg or be prepared without it. This soup turns out to be very satisfying. Perfect for the dining table. Often used in the catering system.

Traditional recipe with dried mushrooms

With the freshest mushrooms

From frozen mushrooms

Traditional recipe with dried mushrooms

Wash and soak the mushrooms for 2 hours.

Place the squeezed mushrooms in a heated frying pan with oil. Cut the onion into cubes.

Grind the carrots on a grater with large holes. Place onions and carrots with mushrooms.

Leave for 7–8 minutes. Add pepper. Cut the potatoes into cubes. Place it in boiling water.

Add thyme and dill. Add salt. Let stand until the potatoes are soft.

Place the roast into the soup.

After boiling, add the noodles. Wait until the liquid boils.

Close the lid. Turn off the fire. Leave for 15 minutes.

Mushroom noodles made from dried mushrooms

Ingredients

Dried mushrooms – 30 g

Onions – 1 pc.

Potatoes – 1 pc.

Vegetable oil – 2-3 tbsp.

• 64 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Savory, satisfying, fragrant, this is how mushroom noodle soup made from dry forest mushrooms can be described. It’s simple and easy to prepare, and what’s more important, it’s a completely economical option.

Prepare all the necessary ingredients for mushroom noodles from dried mushrooms. I have an assortment of dried mushrooms, including white mushrooms, boletus, and aspen mushrooms.

We wash the dried mushrooms, fill them with warm water and leave them to swell for 2-3 hours.

You can add store-bought noodles to mushroom soup, or you can make homemade noodles. While the mushrooms are brewing, let's make the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.

Knead the dough, knead well, roll into a ball, wrap in film and leave for 20 minutes to allow the gluten to swell.

Then cut off a small piece of dough, roll it out thinly into a pancake with a rolling pin, dry it, cut into strips and thinly cut into noodles.

Dry the finished noodles in a hot frying pan, then they can be stored for future use. This is what homemade noodles look like.

Squeeze the cooked mushrooms. Do not pour out the mushroom infusion, you can add it to the soup, but I don’t do this, I cook buckwheat porridge with this infusion, and pour the freshest water over the mushrooms.

Pour water into a saucepan, add mushrooms and, after boiling, cook for 15-20 minutes.

Wash the onions and carrots, peel and chop.

Heat vegetable oil in a frying pan and sauté the onion until transparent, add the carrots and fry for another 5 minutes.

Peel the potatoes and cut into strips. Potatoes are not an indispensable ingredient, but they make things tastier.

Add potatoes to the pan with mushrooms, cook for 5-7 minutes, then add onions and carrots, add salt, bring to a boil, add noodles and cook until tender. Add noodles to your own taste, so that it is neither thick nor liquid, I added a handful. Let the soup brew.

Sprinkle the finished soup with mushroom seasoning. If you don’t have ready-made ones, grind dry mushrooms in a mortar and season the soup, the smell of mushroom noodles made from dried mushrooms will be wonderful.