Mushroom soup chicken broth noodles. Mushroom Soup with Chicken and Vermicelli

29.10.2019 Buffet table

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Ordinary chicken soup is cooked lightly, on a transparent broth, with a small amount of vegetables. It is good in such a simple way, but if you add small pasta and fried mushrooms to it, the soup gets a completely different taste.

Chicken soup with mushrooms and noodles, the recipe with a photo of which we offer, turns out to be thick, satisfying. As a rule, it is these kind of prefabricated dishes that become favorite.

You can add any vegetables of your choice to this soup. It can be both fresh seasonal and frozen mixture, there is no difference in cooking. The only thing to consider is that frozen vegetables cook faster, and you need to make sure that they are not digested. Add any paste to the chicken soup, you can add not only vermicelli, but also homemade noodles or not very large horns. Well, mushrooms will be the most common - champignons, they are available all year round and are relatively inexpensive. In addition, these mushrooms cook very quickly. By the way, we recall that the last time we cooked.

Ingredients:

chicken breast - 400-450 gr;
water - 2 liters;
onion (for broth) - 1 pc;
celery stalks - 5-6 pcs (per broth);
carrots - 1 small;
potatoes - 2-3 pcs;
onions - 1 small onion (for frying);
vegetable oil - 2 tbsp. spoons;
fresh champignons –7-10 pcs (small);
fine pasta - 3 tbsp. spoons;
salt to taste;
finely chopped dill greens - 2-3 tbsp. spoons.

We will cook the whole chicken breast, not separating from the bone, so that the broth turns out to be rich and the meat is juicy. Fill with cold water. We wait until the boil begins, immediately reduce the heating to a minimum. With a slotted spoon we collect the foam two to three times.

For taste and color, add unpeeled onion and celery stalks to the broth. We surely douse the onion with hot water, and cut the root neck, clean the bottom of the roots. Let it boil again, add salt to taste. We fasten the fire so that the boiling is weak, and leave to cook, loosely covering it with a lid.

After 40-45 minutes, the breast will be ready. Filter the broth. We choose meat, throw onions and celery.

We put the broth on low heat, and while it boils, wash and chop the vegetables for the soup. We chop carrots with a thin straw, chop the onion in a small cube.

Cut the potatoes into strips, not very finely. Mushrooms cut into plates. We leave small mushrooms whole or cut in half.

We shift the potato straws into a boiled broth. Cook for a quiet boil for about ten minutes.

While the potatoes are cooked, make a vegetable fry. As soon as the broth with potatoes boils, pour oil into a pan and pour onion cubes. After two to three minutes, add the carrots, simmer on low heat for about five minutes.

We spread the mushrooms. Mix with vegetables, slightly increase the heat to evaporate the mushroom juice. Lightly fry the champignons or leave them light - a matter of taste.

We shift the vegetables with mushrooms into the broth, stir. Let's boil again, try on salt, if necessary - add salt.

Immediately after boiling, add vermicelli to the chicken soup (in our case, we added small horns). Stir so that the paste does not gather at the bottom and cook soup for 5-6 minutes until half pasta.

Turn off the fire. Pour finely chopped dill greens into the soup, cover and let it brew. While the soup is infused, the fine pasta will reach readiness, will become soft.

Chicken meat is cut into pieces or sorted into fibers, added to soup or to plates. Pour a thick tasty soup and serve. Bon Appetit!

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Mushroom noodles with chicken - this is a delicious first course, suitable for a warm family dinner, when all the households gather at one table. They will definitely like it, they will even ask for supplements. Try to cook, you will not regret it! Write down the recipe for mushroom noodles with chicken and vegetables!

Ingredients:

chicken meat - 1 kg;
champignons - 200 gr.;
onions (medium) - 2 heads .;
carrots - 2 pcs.;
celery - petiole;
parsley root - 1-2 pcs.;
dill, parsley - a small bunch;
ghee - 3-4 tons;
peppercorns - 5-10 gr.;
ground allspice - 5 gr.;
salt to taste.
for noodles: wheat flour - 300 gr.;
chicken egg - 1 pc.;
salt - 1 tsp.

How to cook noodles with mushrooms and chicken:

Cooking Chicken Broth for Mushroom Noodles
Wash chicken meat under running water, put in a small pan, pour filtered water and put on fire. Bring to a boil, drain the liquid, pour fresh and boil again. Make the fire quieter and cook until tender.

Peel one onion and carrots from everything superfluous, finely chop or grate. Rub celery and parsley on a coarse grater. All processed vegetables, along with peppercorns, are sent to boiling meat broth. When ready, strain the chicken stock, and chop the chicken meat into small pieces.

Cooking vegetable dressing for chicken noodles with mushrooms
Peel the rest of the onions and carrots, cut into medium cubes. Wipe the champignons with a napkin and cut into thin plates.

For the preparation of noodles, you can use any mushrooms. It turns out very fragrant noodles with porcini mushrooms. And if you don’t have fresh at hand, you can cook mushroom noodles from frozen or dried mushrooms. It will be very tasty!

Heat a frying pan with a small amount of vegetable oil, throw the onion, slightly lower the frying temperature and cook for about 5 minutes. Then put the carrots and fry the same amount.
Put the prepared vegetables on a plate, add a little oil to the pan and put the mushroom plates. Fry no more than 10 minutes. Add onions with carrots, stew a little and transfer to meat broth. Put the latter on the stove, turning on a low fire.

Cooking homemade noodles for soup

To prepare real home-made noodles for soup at home, you need to combine the previously sifted flour with salt, put it in a “slide”, make a depression in the middle. Pour in an egg and pour a little purified water. Knead the dough. Cover with a clean towel, let it stand for half an hour.
Roll out the dough for homemade noodles, cut into strips, 5 cm long. Lay out on the kitchen table, allow to dry. Boil water, salt, pour out a home-made product and boil for no more than 3 minutes. Transfer to a colander.

Rinse greens thoroughly under water, chop. Send home-made noodles together with chopped chicken and fried vegetables to the meat broth, bring the mushroom soup to a boil and boil for 3 minutes. Before serving, add the greens, pepper and salt to your mushroom noodles.

Now you know that the recipe for mushroom noodles with chicken is very simple and easy to prepare. Make your homemade this delicious hearty soup.

Watch the video: mushroom noodles from frozen mushrooms in a slow cooker in 30 minutes

Mushroom dishes take pride of place in the national cuisines of many peoples of the world. They like mushrooms for their nutritional value, easily recognizable taste and magnificent aroma. In this article, we will present several options for preparing a delicious, hearty and rich chicken soup with mushrooms and noodles, using recipes from Russian, Polish and even Chinese national cuisines. Let's cook!

Polish style chicken and mushroom soup

Polish cuisine is similar to Russian and Ukrainian: pastries and cereals, hearty second and first courses are prepared using technologies that are close to our heart and, to be honest, to our stomach. Any meal in Poland begins with a rich aromatic soup. In addition to the traditional blackberries, cold and zureka, Poles especially respect forest mushroom soups. The assortment of the latter can vary greatly depending on the season and the preferences of the cook. In the autumn period, local seasonal mushrooms are used - chanterelles, brown boletus, russula or noble white. In winter, they are successfully replaced with widely available champignons and oyster mushrooms, or dried preparations are used.

Let's join the Polish cuisine and learn how to cook one of its dishes - chicken soup with noodles and mushrooms. You will definitely like the recipe!

Ingredients required for the dish

Chicken soup with mushrooms and noodles in Polish is prepared quickly, simply and turns out to be deliciously rich and rich. For its preparation will require the following components:

500 g of mushrooms;
600 g of chicken (fillet can be);
fine caliber vermicelli - 2 or 3 tbsp. l .;
large carrots - 1 pc.;
two good onion heads;
tomato paste - 6 tbsp. l or 2-3 fresh tomatoes;
salt to taste;
ground black pepper, bay leaf;
favorite greens - parsley, dill, etc.

The technology of cooking chicken soup with mushrooms in Polish

First, let's get chicken meat. Rinse well and place it in a pan with cold water. We put on the fire and bring to a boil. Remove the foam, cook for 45 minutes, adding bay leaf, salt, pepper. If the chicken is not homemade, we recommend using the second broth for soup, and drain the first after boiling.

While the chicken is cooked over low heat, let’s take care of the vegetables. We clean and wash onions and carrots. We chop the vegetables into cubes. Inspect the mushrooms, sort it out and thoroughly wash it. We cut them into not too thin plates.

Attention! If you plan to use dried mushrooms, you must first soak them in cold water to swell.

In a separate frying pan in a small amount of vegetable (or butter) oil, fry the onions and carrots. Add tomato paste or fresh tomatoes to the vegetables, previously peeled and grated.

Meanwhile, the chicken was cooked. We take it out of the pan. We send sautéed vegetables and mushrooms to the broth. Chicken meat is cut into small pieces, send it to the pan. Let the broth boil for 10 minutes.

It was the vermicelli turn. Add it to the broth and let it boil for a couple of minutes. We try the soup on salt, add if necessary. Let the chicken soup with mushrooms and vermicelli infuse for 20 minutes. At this time, chop the greens. Serve hot to the table, abundantly sprinkled with herbs. Bon Appetit!

Russian cuisine mushroom soup to your table

From ancient times, in many dishes of Russian cuisine, both fresh and dried mushrooms were loved and widely used. They were consumed with porridge, game, poultry and, of course, added to cabbage soup, vegetable soups and even flavored their ear! Mushrooms gave any, even the most ordinary dish, delicious taste and unsurpassed aroma.

Let's try to cook chicken soup with mushrooms, potatoes and vermicelli according to one of the most common recipes of Russian cuisine.

Essential Ingredients

To prepare an excellent aromatic soup you will need such products:

fresh forest mushrooms (aspen, mushrooms, mushrooms) - 600 g;
onions - 2 heads;
large carrots - 2 pcs.;
potatoes - 4 pcs.;
chicken meat - 500 g;
small vermicelli - 3 tbsp. l .;
butter - 70 g.

Also do not forget about the bay leaf, salt and favorite seasonings. Although without the latter, chicken soup with mushrooms and noodles is very rich and aromatic. Before serving, we will season the finished dish with sour cream and fresh herbs. Therefore, do not forget about parsley, dill and dairy products!

Method for making mushroom soup

My chicken and put in a container of cold water, bring to a boil, remove the foam. In a boiling broth add bay leaf, salt. Leave on low heat for 40 minutes.

My mushrooms, inspect for stains and damage. We don’t use bad mushrooms for food! We cut good specimens along, large, so that the shape of the mushroom is well different in the finished dish.

We prepare potatoes, onions, carrots - wash, peel, cut not very finely. In a container for frying melt the butter. We place onion first, then carrots and mushrooms. Fry until a beautiful golden hue.

We take out the poultry meat from the finished broth. Let it cool slightly and cut into cubes. Add potatoes, vegetables and mushrooms to the broth. We add chicken meat there and a couple of minutes before readiness - a small amount of vermicelli.

We give a little insist, generously season with herbs and sour cream. What a delicious and fragrant we got chicken soup! The photo does not convey, unfortunately, this incomparable "forest" smell, but take a word: it is incomparable! This soup is definitely worth cooking and treating your household.

Original Chinese recipe: Shiitake Chicken Soup

Gourmets and lovers of Asian dishes will surely like an interesting recipe for delicious chicken noodle soup and mushrooms.

To prepare it, you will need the following components:

chicken thighs - 400 g;
dried shiathas - 4 pcs;
udon noodles - 100 g;
3 cloves of garlic;
chili pepper - 1 pc;
ginger root;
50 ml of soy sauce;
lemon;
salt;
green onions.

Chinese Mushroom Soup Technique

We cut the chicken thighs, separate the meat from the bones and cut large. Boil the bones in one and a half liters of water. Filter the finished broth, pull out the bones from it.

Soak dried shiitake mushrooms for half an hour in warm water, then remove the remains of tight legs and cut into strips. Chicken meat is fried over medium heat in a small amount of oil. Add the shiitake, chopped garlic, ginger root, a small amount of chili to the pan. Stew for 5 minutes, add soy sauce.

Boil the udon noodles for 4-5 minutes, rinse with water, put them in portioned deep plates. Add the fried meat with mushrooms and hot broth. Flavor with lemon juice and garnish with green onions. Bon Appetit!

The classic recipe for mushroom soup should be on the note of any hostess. However, the dish is often boring and you want to diversify it. Important details such as spices and some products will help to add a twist to the dinner. First, you can cook soup from mushroom assortment. Each type of mushroom will give the chowder its unique notes. Secondly, it is recommended to season the frying with a tablespoon of soy sauce. Such an ingredient will be a great addition to vermicelli.

Try to cook 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.

Mushroom, Chicken and Vermicelli Soup Recipe

Ingredients

Servings: - +

Chicken breast 300 g
Potatoes 5 pieces.
Champignons 50 g
Chanterelles 50 g
White mushrooms 50 g
Onion 2 pcs.
Large carrots 1 PC.
Soy sauce 2 tsp
Vegetable oil2 tbsp
Cream 10% fat100 ml
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 the first 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 time saving, it is recommended to prepare some products in advance. Release the onion from the husk. Cut into even cubes or half rings. Peel the carrots. The shape of the slices is arbitrary, but traditional straws, triangles or circles are recommended.

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

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

At this time, cut the peel off the potato. Dice the vegetable.

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

Pour mushrooms and vegetables into the broth. Continue cooking as much.

Vermicelli and meat will be the next ingredients that will fall into the pan. Cook the soup for another 10 minutes without reducing the heat.

Mix cream with flour. Beat the ingredients with a crown until smooth so that no lumps remain. Pour into the pan. Get in the way.

Two hard boiled eggs, peel. Cut in half and send to soup.

Ingredients:

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

Step cooking

In a convenient dish (it is best that it is a deep bowl), break the chicken egg, pour water and pour salt.
Beat with a fork or whisk until smooth. Put the flour and knead the dough well.
We put the finished product on a table pre-sprinkled with flour. Cover with a film or bag and leave for half an hour to "approach".
Roll out to a thin disk. We leave the dough for another half an hour so that it dries slightly. You should not wait longer, otherwise the edges of the tortilla will begin to crust.
Using a fork or knife, cut into thin plates. They can be further divided in half.
We distribute the semi-finished product on the surface of a dry, clean towel. Leave for an hour. Homemade vermicelli is ready.

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

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Posh! Need to fix

Mushroom Noodle Soup preparing is very simple. This delicious first dish with noodles can be cooked with chicken, and in fasting without meat at all, only with mushrooms and vegetables.

Mushroom Noodle Soup

This soup will taste best with home-made noodles, dried for future use, but if this does not turn out, egg-shaped noodles in the form of pasta or nests are suitable. I used frozen forest mushrooms for noodle soup, they were mushrooms. Mushroom noodles will turn out to be very tasty and fragrant with dried mushrooms (they must first be soaked for several hours, and preferably overnight in water or milk) or champignons. I didn’t have time to dash, I used the finished one, but I added bright colors of sweet pepper and carrots to it. My noodles are cooked like Hungarian, only without adding garlic, and instead of mushrooms, mushrooms are put in the noodles.