Soup with mushrooms and chicken - step-by-step recipes with photos. Chicken soup with mushrooms is a great first course

Mushrooms go well with dairy products and poultry, so there are many ways to prepare this soup - with cheese, milk or cream. Look at the step-by-step photos of chicken soup with mushrooms and you will see how easy it is to cook this wonderful treat according to the classic recipe.

According to this recipe for mushroom soup with chicken, you can cook not a whole bird, but a piece of breast fillet. If you like light dietary dishes, then it is best to use the breast - the healthiest part of the chicken. Place the fillet, with or without a bone, in a saucepan, add water and cook the broth. You can cook the chicken along with mushrooms and potatoes, then the meat will need to be immediately cut into small portions.

The meat will be ready in about 40 minutes, so you will have plenty of time to prepare the vegetables and mushrooms. Soup with mushrooms and chicken can be cooked in two ways - with fried or fresh vegetables. If you don't count calories, then fried onions and carrots will make the soup even more aromatic and rich. If you prefer healthy, wholesome food, then add only fresh vegetables to the soup - such a dish will have a more delicate taste.

Potatoes need to be peeled and cut into not very large pieces.

Grate the carrots or chop them into thin slices.

The onions for chicken soup with mushrooms can be cut as desired - either into rings or cubes.

For frying, you can use both vegetable and butter. Pour oil into a frying pan, add carrots and onions and fry for a few minutes until the vegetables are soft.

If you decide not to fry the vegetables, then after cutting they can be immediately added to the broth.

Remove the finished meat to a plate, cool, separate the bones, cut into medium-sized portions and put back into the soup.

When the potatoes are almost ready, add thinly sliced champignons to the soup.

As soon as the soup boils, add salt and any spices to taste.

Grate the processed cheese or cut it into small pieces - this will make it easier to melt in the soup.

Pour vermicelli into a glass or cup.

Continue cooking the soup over medium heat for another 10 minutes, then add the vermicelli. As soon as the soup boils, add the melted cheese and cook for a few more minutes until the cheese has melted. Immediately remove the soup from the stove, add the bay leaf and herbs, cover with a lid and let it sit for a while.

Mushroom soup with chicken can be served. Bon appetit!

Chicken soup with mushrooms is a wonderful part of a complete lunch. In addition, chicken broth soups are not only tasty and healthy, but also dietary. They are included in dishes recommended for therapeutic nutrition. Fresh, light soup with chicken and mushrooms will always come in handy on your table! Feel free to prepare it, and you will be pleasantly surprised how quickly the plates with it are empty!

Taste Info Hot soups / Mushroom soup

Ingredients

Chicken leg – 1 pc.;
Fresh champignons – 120 g;
Onions – 1 pc. (75 g);
Carrots – 1 pc. (75 g);
Potatoes – 3 pcs.;
Water – 2.5 l;
Vegetable oil – 1 tbsp. l.;
Bay leaf – 1 pc.;
Salt - to taste;
Ground black pepper - to taste;
Fresh greens – 30 g.

How to cook soup with chicken and mushrooms

Rinse the leg under running cool water and place in a saucepan. Be sure to fill with cold water and cook until the meat is soft with the lid of the pan almost closed and the broth simmering slowly. Remove chicken from pan. Remove the bones on a cutting board and shred the meat. Set aside for now.

Strain the resulting broth through a fine iron sieve and add salt to your own taste.

Peel and wash the potatoes, cut into cubes. Transfer the chopped potatoes to the hot broth. Set the stove to cook on medium heat. If you turn the heat to high at this stage, you will end up with chicken soup with mushrooms with completely boiled potatoes.

Now you can add the washed cereal to the broth:

rice;
millet.

If you plan to cook soup with chicken and mushrooms with the addition of vermicelli, then you need to add it 5-7 minutes before removing the soup from the stove. In the case of web vermicelli, the time is reduced to 2-3 minutes, since it cooks very quickly.

Peel and rinse the remaining vegetables. Cut the carrots into thin strips and chop the onion.

Pour vegetable oil (sunflower, olive or flaxseed) into a frying pan and place on the stove to heat. Place the chopped vegetables into oil for sautéing.

Rinse the champignons, if necessary, remove dirt with a knife, cut the mushrooms first into plates and then into cubes.

Champignons in the list of ingredients can easily be replaced with ordinary fresh forest mushrooms. But to do this, they need to undergo additional processing:

thoroughly clean them with a small sharp knife to remove dirt, sand and stuck leaves;
cut into slices;
soak in salted water for about 10 minutes;
rinse;
cook in a separate pan until almost done;
drain all the broth;
Without washing (this way the aroma and taste of wild mushrooms will remain in the soup), place the mushrooms in a pan with chicken soup).

But before pre-cooking, it is better to soak dried wild mushrooms for an hour and a half in cold water.

Frozen pre-boiled mushrooms must be added to the soup without defrosting them, otherwise the precious mushroom flavor will be lost.

Place the mushrooms in the pan with the potatoes.

Add sauteed vegetables there. Boil for 10-13 minutes until the potatoes are ready. In the meantime, get on with the greens. You can take a mixture, for example, parsley, dill and green onions. All green leaves must be sorted and washed thoroughly in cold water. Then dry for a few minutes on a paper towel and finely chop with a knife.

At the end of cooking, add chopped chicken meat, chopped fresh herbs, and bay leaf to the soup. Season with pepper and salt as needed.

By the way, if you add chopped herbs earlier and without boiling the soup, they will quickly lose their attractive green color.

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Chicken and mushroom soup is ready! Bon appetit!

If desired, you can prepare baked croutons from wheat bread to beautifully serve the soup and as a side dish. Simply slice or break the bread into pieces. Place it on a baking sheet and drizzle with sunflower or olive oil. Bake in the oven until golden brown.

Mushroom soup in chicken broth with pasta

Chicken soup has always been associated with a nutritious, dietary and medically beneficial dish. As a gentle, restorative product after serious illnesses. Well, and besides this, it’s light, accessible to everyone and easy to prepare. Of course, the recipe includes vegetables, pasta, cereals, various spices, and dressings. But one thing remains unchanged, this is chicken broth. You can eat any part of the chicken, you can boil the whole chicken, the taste will not be affected. But in order to diversify a simple chicken soup, many cooks resort to various types of additives. For example, today we have chicken soup with champignons. You can take any mushrooms according to your taste and availability in the house. With forest mushrooms, the soup turns out even more aromatic and tastier. Dried wild mushrooms must first be soaked in cold water for 4-5 hours, or overnight. Afterwards, rinse well and only then cook in soup. Frozen mushrooms are already ready to eat; they just need to be defrosted. Sort fresh wild mushrooms well and clean if necessary. For example, chanterelles and honey mushrooms do not need to be cleaned. Afterwards, boil the fresh mushrooms in water for 30 minutes, drain the water and add them to the soup. But champignons and oyster mushrooms are available for sale at any time of the year and they do not require complex pre-processing. So, we prepare mushroom soup in chicken broth.

Ingredients:

chicken broth – 1.2 l;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
champignons – 150 g;
refined sunflower oil – 20 ml;
farfalle pasta – 70 g;
salt - to taste.

Preparation

Prepare soup from chicken broth. Let me remind you how to cook it. Wash any part of the chicken and place it in a saucepan. Fill with fresh, filtered water. Place the pan on the stove, bring to a boil and skim off the foam. Cook the broth over low heat until the chicken is done.

Peel the potatoes, wash and cut into cubes. Place in a saucepan.

Strain the broth and pour it over the potatoes. Place on the stove.

Peel, wash and chop onions and carrots. The onion is fine and the carrots are in circles. Carrots can be grated, but chopped ones will look prettier. Place in a frying pan.

Pour refined sunflower oil into the pan. Simmer the vegetables for 10 minutes, stirring over medium heat.

Then place the carrots and onions in the pan. And continue cooking the soup.

Peel the champignons and cut into slices. In my opinion, they look prettier in soup this way.

Add the chopped mushrooms to the pan.

When the vegetables and mushrooms are almost ready, add pasta to the soup. I have this farfalle - bow-shaped pasta. Salt the soup to taste.

Cook the soup until all ingredients are ready.

Add chopped dill or parsley to the finished soup.

A fragrant, healthy and tasty soup with chicken, mushrooms and pasta is ready. Serve at lunch.

Is it possible to imagine a tandem more nutritious than chicken and mushrooms? And if you complement them with hot, hearty broth, you get the perfect lunch - healthy and tasty. Whatever mushrooms you use - always available champignons or noble white ones, this dish cannot fail to attract the attention of those who see it. How to prepare the perfect homemade chicken soup with mushrooms, what to complement it with?

This dish cannot be called too fast, but the fact that it does not require complex manipulations is undeniable. The only point is that it is better not to cook it for future use, otherwise the next day all the noodles will “go limp.” If you want your soup to be less fatty, remove the skin from the chicken thigh before making the broth. Alternatively, you can simmer the meat in 2 waters before transferring it to the main pan - this will reduce the concentration of the chicken broth.

Compound:

frozen champignons – 20 pcs.;
small vermicelli - 3 tbsp. l.;
chicken thigh;
carrots – 2 pcs.;
a bunch of dill;
onions – 2 pcs.;
salt.

Preparation:

Boil water in a small saucepan (the volume does not matter), after boiling, place the washed chicken thigh in it.
After a quarter of an hour of cooking over high heat without a lid, remove the meat.
Place a new pan on the burner and pour 2 liters of water into it. When it boils, add the boiled meat, add a little salt, and throw in a whole onion.
Cook the broth on medium power, making sure to keep the lid on, for about 20 minutes.
Remove the onion and add the champignons cut in half. Cook for another half hour.
Separately, finely chop the onion and grate the carrots. Add them to the soup at the same time as the noodles. You can also add your favorite spices.
Cook over medium heat for another 10 minutes, then turn off the stove and leave the soup covered.

A stunning dish of European cuisine, a variation of creamy soup made from chicken broth, mushrooms and the most delicate cream cheese sounds especially wonderful. Even those who don’t like first courses will not remain indifferent to it, because it is impossible to resist its appearance and aroma. For this dish, experts advise using chanterelles, but you don’t have to complicate your task and limit yourself to standard champignons. However, you will have to monitor the freshness of the cream - the result depends on this.

Compound:

water – 1.5 l;
mushrooms – 250 g;
chicken breast – 250 g;
cream cheese – 100 g;
cream 20% – 200 g;
small purple onion;
celery stalk;
potatoes – 2 pcs.;
ground black pepper;
salt;
butter – 10 g;
crackers - optional.

Preparation:

A nutritious soup can also be prepared using dried mushrooms - they are no more difficult to work with than frozen ones. It just takes time to steam them a little.

Compound:

water – 3.2 l;
dried white mushrooms – 25 g;
chicken – 300 g;
brown rice – 4 tbsp. l.;
bulb;
vegetable oil – 1 tbsp. l.;
red bell pepper;
mixture of ground peppers – 1 tsp;
salt.

Preparation:

Place the washed chicken pieces (which parts you take is not important) into cold water and wait for it to boil.
Add some salt, reduce the heat on the stove to 70% and cook covered for half an hour.
Pour boiling water over the dried mushrooms, cover with something: they should be steamed for 20 minutes. Afterwards they need to be washed, lightly squeezed, and cut not too finely.
Heat (do not heat!) the oil in a frying pan. Add chopped onion and fry until it becomes translucent.
Add mushrooms and coarsely grated carrots at the same time, brown for 10 minutes, stirring constantly.
Cut the pepper into strips, place in the roaster and cook for another 2 minutes.
Rinse the rice and let it sit in a colander. Pour into the pan with the cooked broth.
After 15 minutes, add the vegetable mixture and pepper. Cook the soup for another 6-7 minutes under the lid, reducing the heat to 30%.

Chicken (breast fillet) - 500 gr.
Champignons 5 pcs.
Water - 2 l.
Onion 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 is a flavorful and very satisfying 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 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 amounts of 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

It is still better to prepare soup with champignons and chicken not from a whole chicken, but to 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 and the carrots into thin rings 3-5 mm thick. and chop the onion 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 sauté them for about 5 more minutes. stirring constantly until the onion is translucent and the carrots are slightly soft.

Step 4: Cooking fillets, mushrooms and potatoes

Remove the chicken fillet from the broth, cool and chop into small pieces. Pour the potatoes into the broth and throw in the 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 it off and let the dish sit under a 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 of 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 cheeses into the soup, or, even simpler, add finely grated hard cheese to the already prepared soup when serving. Fans of 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.

Mushrooms are an ideal product for preparing healthy and nutritious food. Thanks to the large amount of proteins and proteins, mushroom dishes are more filling and nutritious than meat dishes. Studies have shown that regular consumption of mushrooms significantly reduces the risk of atherosclerosis and heart attack. Such simple and accessible mushrooms as champignons contain amino acids, biotin and vitamins B, C, D and H, so they are often used to prepare soups and other hot dishes. If you are using other mushrooms, boil them separately in lightly salted water for 30 minutes before adding them to the soup.

Using a simple recipe for chicken soup with mushrooms, you can prepare a great treat not only for a family dinner, but also to surprise your guests at the holiday table.

Potatoes need to be peeled and cut into not very large pieces.

Grate the carrots or chop them into thin slices.

The onions for chicken soup with mushrooms can be cut as desired - either into rings or cubes.

For frying, you can use both vegetable and butter. Pour oil into a frying pan, add carrots and onions and fry for a few minutes until the vegetables are soft.

If you decide not to fry the vegetables, then after cutting they can be immediately added to the broth.

Remove the finished meat to a plate, cool, separate the bones, cut into medium-sized portions and put back into the soup.

When the potatoes are almost ready, add thinly sliced champignons to the soup.

As soon as the soup boils, add salt and any spices to taste.

Grate the processed cheese or cut it into small pieces - this will make it easier to melt in the soup.

Pour vermicelli into a glass or cup.

Mushroom soup with chicken can be served. Bon appetit!

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Chicken soup with mushrooms

Chicken soup with mushrooms is a tasty, satisfying and nutritious dish, a good start for an everyday or Saturday family lunch. Such soups are especially suitable for the cold season.

Recipe for chicken soup with porcini mushrooms

chicken breast – 1 pc.;
bay leaf – 4 pcs.;
fresh mushrooms (champignons, porcini or oyster mushrooms) – about 300-400 g;
carrots – 1 pc.;
peppercorns – 5-8 pcs.;
potatoes – 3-4 pcs.;
onions – 2 pcs.;
natural butter – 30 g;
dill and parsley;
salt;
ground black pepper.

Cook chicken broth with onions, bay leaves and peppercorns. Let's cool and strain. Chop the washed mushrooms not too finely and place in a colander. Sauté the onions in a frying pan in chicken fat. Add the mushrooms and fry, stirring, until golden brown. At the end add butter.

Boil peeled and chopped potatoes and carrots in broth for 15 minutes. Cut the chicken into cubes and add to the broth along with the onion and mushroom sauté.

Season the finished soup with chopped herbs. It would be nice to add a little sour cream to each serving.

European recipe for creamy chicken soup with mushrooms

water – 2 l;
chicken breast (without skin) – 1 pc.;
onion – 1 pc.;
natural milk cream (20% fat) – 500 ml;
champignons – 400 g;
wheat flour – 1-2 tbsp. spoons;
butter – about 50 g;
salt;
ground black pepper;
garlic – 2 cloves;
parsley, rosemary.

Pour cold water over the chicken breast and boil until fully cooked. Remove the chicken, cool it and cut it into small pieces, strain the broth.

Chop the washed mushrooms into thin slices and chop the onion finely. Melt a little (30 g) butter in a frying pan, add mushrooms and onions and simmer until light golden brown. Use a blender to bring the cooled onion-mushroom sauté and meat to a homogeneous mass and mix with the strained broth.

Melt the remaining butter in a frying pan and add flour. Fry until lightly browned, then pour in the cream and stir so that there are no lumps. Add the mixture to the soup and bring it to a boil. Let's not forget the chopped garlic.

Pour the cream of chicken soup with mushrooms into soup cups and season to taste with ground black pepper and chopped herbs.

You can make chicken soup with dried mushrooms. In this option, you first need to soak the dried mushrooms in water so that they gain moisture. The rest is done the same way.

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Chicken and mushroom soup: recipe with photos

Chicken and mushroom soup is an excellent lunch for the whole family. It is not difficult to prepare such a dish. Moreover, it requires only the simplest and most inexpensive ingredients.

There are many ways to prepare such a dish. We decided to present the simplest and most accessible ones.

So, to make mushroom and chicken soup at home, we will need:

cold drinking water - 2 l;
large white onion - 1 pc.;
new potatoes - 2 small tubers;
medium-sized fresh champignons - 5-7 pcs.;
processed cheese without various additives - 1 standard briquette;
bay leaf - a few leaves (use as desired);
sunflower oil - 5 large spoons;

Component Processing

Before you cook chicken and mushroom soup, you need to prepare all the ingredients. The breast of a young broiler bird is washed well and cleaned of unnecessary elements. Vegetables (carrots, potatoes and onions) are peeled and cut into small cubes. As for fresh, medium-sized champignons, they are washed and chopped into slices or strips. Also grate processed cheese separately on a small grater and finely chop fresh herbs (parsley, dill and green onions).

Making chicken broth

To make meat broth, place the processed chicken breast in a pan of water and bring to a boil. After removing the resulting foam, add table salt and bay leaves (optional) to the pan. In this composition, the ingredients are boiled for 45 minutes.

After time, the meat product is removed and cooled. After clearing the breasts of skin and bones, chop them into medium cubes. At the same time, add potatoes to the broth and cook for about ¼ hour.

Roasting fresh mushrooms

To make soup with chicken and mushrooms more rich and satisfying, frying must be added to it. It is done quite simply. Place chopped fresh champignons in a heated frying pan with sunflower oil. After all the moisture has evaporated, they are fried a little, and then the onion and carrots are added. Having seasoned the products with spices, they are cooked for 25 minutes until thoroughly browned.

Final stage

After the potatoes are completely cooked in the meat broth, first add fried mushrooms and vegetables, and then grated processed cheese. All ingredients are thoroughly mixed with a ladle and boiled over high heat for about three minutes. Last but not least, shredded breasts are added to them. Cover the pan with a lid and remove from the stove.

How to serve a delicious first course for dinner?

Now you know how to prepare a delicious soup. Chicken, mushrooms, cheese are the main ingredients. After the dish is removed from the stove, it is kept covered for ten minutes. After time, the soup is laid out on plates and served for lunch. Additionally, it is flavored with chopped herbs.

Making delicious puree soup

Chicken and mushrooms go well together. Using these ingredients, you can prepare completely different dishes. The fastest and most nutritious of them is cream soup. To make it at home, we will need the following products:

broiler fillet - about 500 g;
cold drinking water - 2 l;
large onion - 1 pc.;
potatoes - 2 small tubers;
juicy carrots - 1 large piece;
medium-sized fresh champignons - 4-5 pcs.;
frozen broccoli - 200 g;
green onions, parsley, dill (all greens should be as fresh as possible) - a small bunch each;
store-bought heavy cream - 100 ml;
table salt, ground pepper - use according to taste and discretion.

Preparing Ingredients

To prepare the puree soup, only fresh chicken breasts are used. They are washed and cleaned of inedible elements. Also rinse the mushrooms well and cut them in half. As for carrots, potatoes and onions, they are peeled and chopped quite coarsely. Fresh herbs (parsley, dill and green onions) are also chopped separately.

Cooking chicken broth with mushrooms and vegetables

Before you make creamy soup with mushrooms and chicken, you need to prepare a delicious meat broth. To do this, place the breast of a young bird in a pan of water and bring to a boil. After removing the foam from the surface of the broth, add salt to it, cover with a lid and cook until the product is completely soft.

Thirty minutes after the meat starts cooking, carrots, fresh champignons, onions and potatoes are placed in the pan. All ingredients are boiled for twenty minutes. After this, the chicken breast is removed, the skin and bones are removed, and then chopped into small pieces. Add broccoli to the broth and cook for another seven minutes.

Making a delicious and thick cream soup

After the mushrooms, broccoli and other vegetables become soft, remove the pan from the stove and cool the contents slightly. Pour heavy cream into the broth and beat it using a blender until a homogeneous creamy mass is formed.

The finished soup is placed on the stove, pieces of white meat are added to it and boiled. Some housewives add separately fried onions and grated carrots to this dish.

Serve cream soup to the table

After boiling the dish for five minutes, remove it from the stove and leave it covered for fifteen minutes. Next, the cream soup is laid out on plates. Moreover, not only a thick puree broth is added to each serving, but also pieces of white meat. Additionally, soup with chicken and mushrooms is flavored with green onions, dill and parsley. If necessary, various spices are added to it to taste.

Let's sum it up

As you can see, preparing mushroom soup with chicken does not take much time. If you follow all the requirements of the recipe, you will definitely have a very tasty, rich and satisfying lunch. It should be noted that, in addition to fresh champignons, pickled mushrooms are often added to this dish. With them, the broth becomes richer and more flavorful.

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Chicken soup with mushrooms - a flavorful first course

Don't know what to please your kids and husband? Then prepare chicken soup 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.

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

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

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 tomato paste, pieces of chicken meat and chopped garlic to the broth. 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

Recipe for chicken soup with mushrooms in a slow cooker:

1. Lay out the necessary products on the table. 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.