Step 1: prepare the chicken fillet.

Such a soup diversifies the lunch menu and brightens it with its brightness. So, first we take fresh chicken fillet and wash it thoroughly. After that, we dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to remove the film from the meat, excess pieces of fat, as well as cartilage.

Step 2: cook the chicken fillet broth.

Then we send the chicken to a deep pan, fill it with the right amount of purified water and put on medium heat. After boiling, using a slotted spoon, remove the gray-white foam - curled protein from the surface of the hot liquid. Reduce the fire level to a minimum and cook the broth on the fillet under a covered lid with weak drilling for about 30 minutes.

Step 3: prepare the rest of the ingredients.

We don’t lose even a minute while the meat is being cooked using a clean knife, peeling onions, potatoes, carrots, and each mushroom we get rid of the roots. We wash these products with dill, as well as parsley under trickles of running water and dry with paper kitchen towels. Then, in turn, we move them to the cutting board and continue the preparation. We cut the potatoes into slices ranging in size from 2 to 2.5 centimeters, immediately transfer them to a bowl with cold liquid and leave them there until use, so as not to darken.


A beam - in cubes, half rings or their quarters up to 1 centimeter wide.


We chop the carrots on a large, or medium grater, or chop in cubes or long straws, the main thing is that the width does not exceed 4-5 millimeters.


Champignons - with plates, and if they are small, we simply divide each into 4-8 parts.


We chop dill with parsley very finely, distribute the slices into separate plates, put the remaining necessary ingredients on the countertop and proceed to the next step.

Step 4: fry the onion with mushrooms.

We put the pan on medium heat and pour a little vegetable oil into it, two tablespoons is enough. After some time, throw the chopped onion into the preheated fat. Fry it for 2-3 minutes until transparent and soft. Then add mushrooms to this vegetable and cook them together 15 minutesstirring constantly with a wooden kitchen spatula. First, the champignons will start the juice and stew, but only after 10-12 minutes  start to fry. As soon as they are slightly browned, remove the pan from the stove and set aside, its contents will be needed a little later.

Step 5: cook the mushroom soup with chicken - stage one.

Now we return to the chicken, while we were engaged in slicing and frying vegetables, it was boiled. We catch the meat from the pan, transfer to a plate and cool. After that, increase the heat to an average level, send chopped potatoes to the hot broth and cook it 10-12 minutes  until half ready.

Step 6: prepare the boiled chicken.

After about 6-7 minutes, we move the already warm chicken fillet onto a clean board and use a new knife to cut it into small portioned slices, for example, cubes, straws, or simply using two table forks, we sort the meat into fibers.

Step 7: cook the mushroom soup with chicken - stage two.

In 10-12 minutes  add chopped chicken, as well as chopped carrots and fried mushrooms with onions to a pan with almost ready-made vegetables.


Season with salt, black pepper and a leaf of laurel. After boiling again, cook the soup 10 minutes moreuntil the vegetables are completely softened. Then we put half of finely chopped fresh herbs in it, leave it on the stove for 2-3 minutes  and turn off the fire.


We cover the pan with a lid and allow the first hot dish to brew a little, approximately 7-10 minutes. Then, using the ladle, pour the appetizing dish into deep plates, season with the rest of the greens and taste it!

Step 8: serve mushroom soup with chicken.

After cooking, mushroom soup with chicken is slightly insisted under a covered lid. Then they are distributed in portions on plates, at will, each is crushed with a small amount of fresh herbs and served hot as the first main dinner dish. Along with this wonderful meal, you can put marinades, pickles, vegetable salads and, of course, fresh bread, croutons or a plate with crackers on the table. Enjoy a delicious and simple meal!
Bon Appetit!

To prepare this soup, you can use any other parts of the chicken, for example, drumsticks, wings, hips, backs, but do not forget that their cooking time is different;

Sometimes a fresh sweet salad pepper or canned green peas is added to the set of vegetables, they should be put in the broth along with fried vegetables, meat and spices;

Very often, 5-6 minutes before complete readiness, a couple of beaten chicken yolks, several crushed cream cheese, finely chopped cream cheese, 100-150 milliliters sour cream or liquid cream are poured into the soup, each of these ingredients individually gives the finished dish a chic, more intense flavor;

The alternative to vegetable oil is cream, it will make the soup more tender, fresh dill and parsley - a dried version of these plants, champignons - any other edible mushrooms, and black pepper - allspice, which is less spicy, but not inferior to the first version with aroma.

Chicken soup with mushrooms is a hearty and aromatic dish that will be enjoyed by all family members.

The recipes for this delicious first course are plentiful. It is cooked with cereals, pasta, vegetables or legumes. But, of course, the main ingredients are chicken and mushrooms.

Chicken soup with mushrooms - the basic principles of cooking

First of all, they cook chicken bouillonadding whole vegetables, bay leaf and spices to it. Then it is filtered, and the chicken meat is separated from the bones and put back into the broth.

Mushrooms  fried with onions. It’s better to do this on chicken fat, but if you don’t have one, any vegetable or butter is fine.

In the broth lay peeled and chopped potatoes, mushroom fry and boil until the potatoes are ready.

If you cook chicken puree with mushrooms, but all the ingredients are chopped with a hand blender. As a rule, cream is added to such soups.

Recipe 1. Chicken Mushroom Soup

Ingredients

three potatoes;

carrot;

salt, bay leaf and black pepper;

chicken breast;

a bunch of parsley;

400 g of fresh champignons;

half the onion;

60 g butter.

Cooking method

1. Rinse the chicken breast, place in the pots and cook the broth.

2. Wash the champignons, dry them slightly and cut with not very thin plates. In a pan, dissolve the butter, and fry the chopped mushrooms in it.

3. Peel the potatoes and crumble them into small cubes.

4. Remove the chicken meat from the broth and put the fried mushrooms in it. Cook on fire, medium intensity, a quarter of an hour. Then put the potatoes in the soup.

5. Peel the vegetables and rinse them. Chop the onion finely, and grate the carrots coarsely. Sauté all the vegetables until golden brown. Put the fry in the broth.

6. Chop the meat into strips and pour it back into the soup. Put the bay leaf and chopped parsley, cook for another minute.

Recipe 2. European soup with mushrooms

Ingredients

two liters of water;

rosemary and parsley;

chicken breast;

two garlic cloves;

onion head;

ground pepper and salt;

half a liter of cream;

a small piece of butter;

400 g of champignons;

Cooking method

1. Fill the washed breast with water and cook the broth until the meat is ready. We remove the chicken, cool and cut into small pieces. Filter the broth.

2. Shred the washed mushrooms with thin slices. Peeled onion finely chopped. Melt a piece of butter in a pan and fry mushrooms with onions in it until golden brown. When the mushroom roast cools down, put it in the blender bowl and grind it until smooth. We introduce the resulting mashed potatoes into the broth and mix well.

3. Fry flour in melted butter until yellow. Then gradually pour the cream, stirring continuously, so that no lumps appear. Pour the creamy mixture into a soup in a thin stream, mix and place the crushed garlic.

4. Pour the hot soup into plates, season with ground pepper and sprinkle with chopped herbs. Fried croutons can be served with the soup.

Recipe 3. Creamy Chicken Mushroom Soup

Ingredients

two liters of chicken broth;

80 ml of refined sunflower oil;

two bow heads;

2 pinches of ground black pepper and salt;

carrot;

three stalks of celery;

200 ml cream;

250 g fresh champignons.

Cooking method

1. Rinse the celery stalks, dry and cut into cubes. Finely chop the peeled onion. We clean the carrots, wash them and cut them into thin quarters.

2. Heat the oil in a pan, pour all the vegetables into it and fry them until the onions are transparent.

3. Rinse the mushrooms and dry them on a disposable towel. Cut the mushrooms into plates. We take the chicken fillet out of the broth, cool and cut into bars.

4. In a boiling broth we spread the vegetables stewed in a frying pan and cook on low heat for a quarter of an hour.

5. In the pan where the vegetables were fried, put the mushrooms and chicken, and fry, until the mushrooms are rosy.

6. Rinse the rice until the water becomes clear. We spread the fried chicken meat with mushrooms and rice into the broth. We continue to cook another ten minutes until the rice is completely ready. Season the soup with salt and ground pepper. Serve the soup in a burning form.

Recipe 4. Chicken Soup with Mushrooms and Noodles

Ingredients

one and a half kilogram carcass of chicken;

200 g of noodles;

three liters of purified water;

salt, bay leaf, black pepper and allspice;

onion head and carrot;

75 g of vegetable oil;

200 g of champignons.

Cooking method

1. Wash the chicken carcass under the tap, cut it into pieces. Put on a disposable towel and dry slightly.

2. Put pieces of chicken in a pan with purified water and put on fire. Remove the foam from the boiling broth with a slotted spoon, and season with allspice peas and bay leaf, cover and cook the broth for another 40 minutes.

3. Peel the carrots and onions. Wash mushrooms and vegetables under the tap. Finely chop the onion. Finely rub the carrots, and chop the mushrooms in plates.

4. Heat the oil in a frying pan and put onion, simmer until transparent. Then add the carrot to it, mix with a wooden spatula and fry for another three minutes. Add mushrooms to vegetables and simmer together until the moisture from the mushrooms evaporates, then brown for another five minutes, and remove from heat.

5. Remove the chicken from the pan. Strain the broth and boil again. Separate the meat from the bones and tear into pieces.

6. Pour noodles into boiling chicken stock and cook for three minutes. Lay out a fry of mushrooms and vegetables and chicken. Stir and season with salt and pepper. Hold on the stove for another two minutes, turn off the heat and leave the soup to infuse for ten minutes.

Recipe 5. Thick Chicken Mushroom Soup

Ingredients

three chicken thighs;

canned corn - a can;

potatoes - four pcs.;

pepper and salt;

butter - 80 g;

milk - one and a half glasses;

flour - a quarter cup;

pickled champignons - a jar.

Cooking method

1. Rinse the chicken thighs under a tap and pat dry. Put in a pot of water and cook the broth.

2. Put the stewpan on the fire, and melt butter in it. Pour in flour, stirring constantly, so that it spreads evenly. Keep stirring slowly, pour in the strained chicken broth a little. Shuffle so that no lumps appear. Boil it.

3. Peel the potato and cut into small cubes. Put it in a saucepan and cook for a quarter of an hour over low heat.

4. Separate the chicken meat from the bones, and cut into arbitrary pieces.

5. When the potatoes are ready, increase the heat and pour in the milk. Add chicken, pickled mushrooms and canned corn. Salt, season with pepper and boil for five minutes.

Recipe 6. Chicken soup with mushrooms and barley

Ingredients

six chicken breasts;

bulb;

half a glass of pearl barley;

bay leaf, a mixture of peppers and salt;

three handfuls of dried mushrooms;

butter and vegetable oil;

two potatoes;

onion head and a little carrot.

Cooking method

1. Throw pearl barley into a colander and rinse it under the tap. Boil the water in a saucepan. Install a colander with grits on top, cover with a lid and hold for a couple of half an hour.

2. Warm up one and a half liters of water, pepper and put the bay leaf. We wash the chicken and dip in water. We cook the broth on low heat for half an hour.

3. Pour mushrooms with boiling water and insist a quarter of an hour. Then we drain the water, and cut the mushrooms in strips. Take the chicken out of the broth. Mushroom infusion mix with chicken broth and filter. Pour into the pan, add the barley and cook for 20 minutes.

4. We clean vegetables. Cut the potatoes into small cubes and send them to the soup. Continue to cook another ten minutes.

5. In a pan, melt the butter, and add the vegetable. Fry finely chopped onions and stripped carrots in a mixture of oils until soft. Spread the mushrooms and fry for another five minutes.

6. Cut the chicken into strips and put in the soup. We spread the mushroom frying here, mix and cook for five minutes. We insist ten minutes before serving.

Recipe 7. Chicken Soup with Mushrooms and Buckwheat

Ingredients

150 g of mushrooms;

chicken fillet;

70 g of sour cream;

a third of a glass of buckwheat;

bay leaf;

onion head;

two potatoes;

peppercorns and salt.

Cooking method

1. Peel the potatoes, rinse them and cut them into cubes. Rinse mushrooms and cut in half. The washed chicken fillet is cut into cubes. Chop the peeled onion head in half rings.

2. Put the chicken fillet in a pan with boiling water. Boil for ten minutes and add the potatoes and pour the washed buckwheat.

3. Fry the mushrooms with onions in a pan. Transfer mushroom frying to soup.

4. Cook the soup until the potatoes and buckwheat are cooked completely. At the end, put sour cream, season with pepper peas and bay leaf. Boil and remove from the stove. Infuse the soup for a quarter of an hour. Sprinkle the soup with herbs when serving.

Recipe 8. Chicken Soup with Mushrooms and Cabbage

Ingredients

two liters of purified water;

bay leaf, salt and peppercorns;

half a chicken carcass;

a bunch of parsley;

200 g of cabbage;

half a lemon;

five potatoes;

two onions;

50 g of sour cream;

two small carrots;

a slice of margarine;

200 g of fresh champignons.

Cooking method

1. Rinse the chicken carcass, put in a pan with clean water and bring to a boil. Remove the foam, salt and cook the broth until the meat is completely ready. At the end we put allspice and bay leaf. Then take out the carcass, separate the meat from the bones and cut into pieces. Filter the broth.

2. Peel and rinse the onions and carrots. Finely chop the onion. Three large carrots. In a pan, heat the margarine and fry vegetables in it until soft.

3. Shred the thin strips of cabbage. Washed mushrooms cut into strips. Peel the potatoes, rinse and cut into small pieces. Dip the potatoes in a boiling broth and cook for ten minutes. Then put the fried vegetables, shredded cabbage and mushrooms. Cook for another 20 minutes. At the end, add the squeezed juice of half a lemon and a beaten egg with sour cream. Pour the soup into plates and sprinkle it with chopped herbs.

Recipe 9. Chicken Soup with Mushrooms and Lentils

Ingredients

chicken drumstick - two pcs.;

vegetable oil;

green lentils - a glass;

ground black pepper and peas, salt and bay leaf;

five potatoes;

mushrooms - 300 g;

onion head and carrot.

Cooking method

1. Fill the washed drumsticks with water and cook the broth, salt and adding peppercorns and bay leaf.

2. Peel the potato and peel it into small pieces.

3. From the prepared broth, remove the shins, cool and disassemble into pieces, separating from the bones.

4. Pour the lentils into a deep plate, sort and rinse in several waters until they become transparent. Pour the beans into a boiling broth. Put chopped potatoes here.

5. Fried peeled and finely chopped onions in sunflower oil until transparent. Then add chopped carrots, season with pepper, and fry until soft. Put the mushrooms in a fry, and the chicken torn into small pieces and fry until golden brown. Put the frying in the soup and boil for five minutes. Serve soup with mayonnaise or sour cream.

• If you use dried mushrooms, then they must first be soaked for two to three hours. Then boil, and only after that cut and use in the soup.
• Frying for soup is best done in butter. It will make the taste of the soup more tender.
• If you are a fan of extraordinary tastes, add nuts, prunes or dried apricots to the soup.
• Using flour or semolina, you can make the soup more thick and dense.
• Mushroom soup must be insisted for 20 minutes.
• Pickled and salted mushrooms can also be used to make soup. They will give the soup an unusual taste.
• Add greens to chicken soup only at the end of cooking. This will preserve all the vitamins, and make it fragrant.

The most popular among all first courses is mushroom soup with chicken. And there is a reasonable and simple explanation for this: the affordable and minimum price of the products (they can vary at the discretion), the speed and ease of preparation, low calorie content and pleasant taste. In addition, it is allowed to be used for many gastrointestinal disorders, unlike fat cabbage soup on pork broth or even recommended by experienced nutritionists.

Variations of cooking mass. You can use dried, frozen and fresh mushrooms, add a variety of vegetables, cheeses, tomato paste, pasta and cream. Today, culinary fans will learn the recipe and the technology of its preparation from the article. Such an original and delicate dish will undoubtedly become the hallmark of any cook.

Mushroom soup with chicken: recipe

Product Composition: two legs without skin or breast, two hundred grams of oyster mushroom (any mushrooms), potatoes (two root vegetables), onions, a glass of milk, flour (50 g) and a slice of butter. Essential spices: a pinch of thyme, nutmeg (one gram), black pepper, dill, garlic salt.

Boil chicken, drain the first broth. Cut the ready-made legs into small pieces and send back to the broth with pepper, salt and bay leaf. Sauté the chopped onions in butter until brown, put the oyster mushrooms in the pan and fry them well. Add thyme dry at the end of the steaming.

Put the onion-mushroom mass and diced potatoes in the chicken stock. In a glass of warm milk, stir the indicated amount of flour to a thick consistency. Pour in a thin stream with chicken, tossing nutmeg and dill. Boil until the potatoes are fully softened. If the dish seems too thick, it can be diluted with boiled water. Serve with herbs.

Soup with champignons and spider noodles

Ingredients: three hundred grams of porcini mushrooms, a little less than a glass of vermicelli, chicken breast, one zucchini, onion, fresh carrots and garlic (three cloves). You can not do without black pepper peas (five grains), green onions, bay leaves, parsley and salt.

Boil the meat with a clove of garlic, half a carrot and ½ part of the onion (you can whole, pre-peeled). Before turning off the burner, put bay leaf and pepper.

The broth should be filtered, the breast should be disassembled from bones and skin - cut into fibers and put into a pan with a clean broth.

Rinse porcini mushrooms, put in boiling water and leave for 5-7 minutes. Then boil them for 15 minutes. Fry the remaining onions with grated carrots and chopped zucchini. Transfer vegetables with mushrooms to the broth.

Boil pasta in a separate pan and toss in chicken mushroom soup. There also send chopped garlic and chopped herbs. Let it boil and add a slice of butter.

With the addition of processed cheese

The cooking process is identical. For half a kilogram of chicken, you need to take champignons (three hundred grams), potatoes (4 pcs.), Carrots, onions, processed cheese, garlic and herbs (cilantro, dill).

We cut the meat in advance into medium pieces or fibers and boil it in a three-liter pan, adding seasonings (bay leaf, pepper, salt). If the broth is too cloudy, drain it and add clean water. After about 15 minutes, we send potatoes to the chicken - we cook until soft.

In a mixture of vegetable and butter, saute mushrooms with onions and carrots. We shift to the broth. Put chopped garlic and cheese. Stirring constantly, wait until the cheese melts. Shred the greens and decorate it with mushroom chicken soup. The presence of cheese gives a noble taste and pleasant aroma to the dish.

Creamy Soup

A nutritious, very tender and dietary culinary creation will eclipse the rest of the dishes with an amazing taste. Three hundred grams of fresh champignons should be taken (200 g), the same amount of potatoes, half a liter of fat cream 33%, onions (two heads), cilantro, parsley. Add seasonings based on personal preferences.

Finely chop the fillet into thin strips and boil in a slightly salted liquid. Separately, we cook the potatoes, from which we will subsequently make mashed potatoes.

Lightly chop the chopped onion, then add the mushrooms. Send potatoes, meat and mushroom mixture to the blender. Pour cream into the crushed mass, season with spices and warm. Add finely chopped greens and crackers (optional) to the mashed soup (mushroom and chicken).

Gourmet Cream Soup

For dishes, both fresh and any kind are suitable. In our recipe there will be fresh champignons in the amount of three hundred grams, as they cook faster. To reduce the calorie content, instead of potatoes, put zucchini, onions, chicken (300 g) and 20% cream (500 ml).

Grind boiled meat in a combine. Cut the peel with zucchini - cook until tender, then interrupt in a blender along with sautéed onions and mushrooms. Combine both ingredients, dilute with cream and put your favorite spices. Be sure to warm the creamy cream soup (mushroom with chicken) to 40 ° C. Now you can enjoy your own culinary masterpiece and treat your guests.

Mushroom soup with chicken: calorie dishes

An approximate such soup will be about 200 kcal. It all depends on the composition of the ingredients. For example, potatoes have a higher calorie content than zucchini. The meat with the skin is fatter, the presence of cream and cheese also add calories. If you cook a dish only then it will be only 22 kcal. Decide for yourself what is preferable for you.

• Chicken (breast fillet) - 500 gr.
• Champignons 5 pcs.
• Water - 2 l.
• Onions 1pc.
• Potato (medium) 3 pcs.
• Carrot (medium) 1 pc.
• Vermicelli 70 gr.
• Parsley 3 sprigs
• Green onion 3 stalks
• Salt and ground black pepper to taste
• Bay leaf 1 pc
• Vegetable oil 5 tbsp

Soup with chicken and mushrooms is a fragrant and very hearty dish. Tender chicken meat in harmony with mushrooms. Chicken breast fillet is best for this dish. Champignons are best suited small in size, not overripe, without external defects and having an elastic cap. By the way, fresh champignons may well replace frozen ones.

It is interesting to know that there is more easily digestible protein in champignons than in meat and even eggs. These mushrooms reduce the risk of atherosclerosis and heart attack, and also fight high cholesterol in the blood. For vegetarians, these mushrooms can replace not only meat, but also fish, since they contain a large amount of phosphorus and calcium. In addition, champignons contain 18 amino acids, folic and panthenolic acids, biotin, as well as vitamins B, C, D and N. Based on this, it is recommended that these beneficial mushrooms be included in the diet.

There are many recipes for soup with champignons and chicken. Below is one of the most delicious and fragrant recipes.

How to cook a delicious soup with champignons and chicken

Step 1: Cooking the broth

Soup with champignons and chicken is still better not to cook from a whole chicken, but to use breast fillet, since this is the most dietary and most healthy part of chicken. Fold the washed breasts in a medium saucepan, and put on fire, pouring water. Cook for 30-40 minutes on medium heat.

Step 2: Cutting Vegetables

Clean the washed vegetables, after washing, and chop. Chop the potatoes with medium cubes, carrots with thin rings 3-5 mm thick. and chop onions as finely as possible. Chop champignons with 5 mm thick plates. Chop greens as well.

Step 3: Passing Vegetables

In a frying pan, preheated with half the oil, fry for 2 minutes onions, then add the chopped carrots to the onion and sauté them for about 5 minutes. stirring constantly until the onions become transparent and the carrots are a little soft.

Step 4: Cooking Filet, Mushrooms and Potatoes

Remove the chicken from the broth, cool and chop in small pieces. Pour potatoes into the broth and throw the bay leaf there. Cook for about 10 minutes over medium heat. Meanwhile, in a pan heated with the remaining half of the oil, simmer the chopped mushrooms until the moisture has completely evaporated and they are slightly fried. Then throw mushrooms into the broth with potatoes and cook for another 5 minutes.

Step 5: Final Stage

Throw chopped fillet, vermicelli, greens, onions and carrots into the broth with ready-made potatoes and mushrooms, add salt and pepper to taste. Cook another 5-7 minutes. then turn it off and let the dish infuse under the closed lid. Soup with chicken and mushrooms champignons served hot. Dressed with sour cream, mayonnaise or cream.

Other recipes for mushroom soup

There are several variations of mushroom soup with chicken and mushrooms. For example, in addition to the main ingredients, soup can also be prepared with cheese. To do this, at the end of cooking, throw 2 cream cheese into the soup, or, even simpler, finely grated hard cheese is added to the soup when serving. Lovers of mashed soups can enjoy mashed soup with champignons and chicken. To do this, it is enough to chop the ready-made soup with a blender to a puree state.

Such a soup with chicken and mushrooms in a slow cooker is very simple to prepare. It turns out it is low-calorie and is 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, with the exception of oil. Prepare and chop the vegetables as described above. Raw chicken breasts cut into small pieces and wash. Passivation of vegetables is not required. Place fillet slices and chopped vegetables in the multicooker bowl. Pour on top of water, salt and pepper. Close the slow cooker and set the Soup program for 1 hour.

With mushrooms, which they will certainly appreciate. The dish turns out not only fragrant and tasty, but also very useful. To prepare it does not require much time and products. We offer several variations of this first course.

Chicken and mushroom soup (classic recipe)

Ingredients:

• medium carrot;
• one onion;
• chicken legs - 3 pieces;
• 400 g of porcini mushrooms;
• potatoes - 2-3 pieces;
• 3 tbsp. l vegetable oil;
• favorite spices.

Chicken soup with porcini mushrooms is prepared as follows:

1. Half-fill the deep pan with water. Defrost the legs and divide them into several parts. Put in the pan. Cook the meat until cooked. This will take about 40 minutes.

2. While the meat is cooked, we will handle the processing of vegetables. Mushrooms are cleaned and washed. If these are champignons, then chop finely and fry. If you bought mushrooms of a different type, then we boil them whole in a separate pan.

3. Peel the carrots, and then grate it. Remove the husk from the onion. Cut the pulp into cubes. Shredded vegetables are put in a pan for further frying. Stew for a few minutes. At the very end, salt and pepper.

4. Peel the potatoes, rinse with water and cut into cubes. We send to the pot 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 that, mix the ingredients. Before serving, the dish should be infused for 15-20 minutes. Pour the soup into plates. In each of them we put pieces of chicken meat and chopped greens.

Chicken Noodle Soup with Mushrooms

Grocery set:

• medium onion;
• parsley - 3 branches;
• 150 g of champignons;
• 1 tbsp. l tomato paste;
• 100 g of flour;
• 0.5 kg of chicken;
• one carrot;
• peas of black pepper - 4 pieces;
• one chicken egg;
• vegetable oil;
• garlic - 1 clove;
• spice.

The practical part:

1. Wash the chicken. Entirely put it in a deep pan and boil until cooked. Then we get the meat from the broth. We remove the seeds. Cut the resulting fillet into cubes. We filter the broth.

2. We clean the vegetables. Cut celery and carrots into strips. And you can just chop the onion. We spread all these ingredients in a pan and fry, adding a little oil.

3. Mushrooms are cleaned, washed and chopped.

4. We put the pot with broth on the stove. We are waiting for the liquid to boil. Now we reduce the fire and lay the following ingredients: mushrooms, frying, peppercorns and spices. We notice 10 minutes.

5. Sift the flour using a sieve. We spread the slide on a cutting board. In the middle we make a small depression. Drive an egg into it. Add water and a little salt. Knead the cool dough. Immediately roll it and make small noodles.

6. Add tomato paste, pieces of chicken and chopped garlic to the broth. We send the noodles we have prepared there. Salt and pepper. We notice 10 minutes. Chicken and mushroom soup is served hot. Pour into plates, garnished with chopped herbs.

Recipe for multicooker

Grocery list:

• medium onion;
• 300 g of mushrooms;
• 0.5 kg of chicken breast;
• potatoes - 4 pieces;
• one carrot;
• toast;
• processed cheese - 2 pieces;
• spice.

Recipe for chicken soup with mushrooms in a slow cooker:

1. We lay out the necessary products on the table. Let's start by processing the chicken. We rinse it with water, cut into pieces.

2. We clean the vegetables. Grate the carrots. Grind the potato (preferably cubes). And just chop the onion.

3. Mushrooms deserve special attention. Rinse them thoroughly, remove debris. Mushrooms cut into slices.

4. In the bowl of the multicooker we send chicken meat and chopped vegetables.

5. Pour 2 liters of boiled water. Solim. Close the lid. We start the "Extinguishing" mode. We set the timer for 1 hour.

6. After you hear a beep, you need to open the lid and add the finely chopped cheese to the broth. The soup should stand for 20 minutes. During this time, the cheese will melt.

7. Add chopped greens to the broth. Now you can pour the dish on portioned plates. This soup is served with croutons or crackers. As a dressing, sour cream or tomato sauce is suitable.

Puree soup with chicken and mushrooms

Ingredients (based on 5 servings):

• 400 g of potatoes;
• one onion;
• 400 g of mushrooms;
• 300 ml cream;
• chicken legs - 2 pieces.

Cooking:

1. Wash the legs, divide into parts and fry in a pan, adding oil. Constantly turn the pieces on one or the other side. Then pour some water and stew the meat for 30-40 minutes.

2. Peel the potatoes, rinse and cut into cubes.

3. Now let's take care of the mushrooms. Wash and clean them. We shift to the pan. Add chopped potatoes. Pour boiling water. Water should cover the mushrooms and potatoes. Cook for 15-20 minutes.

4. Carefully pour the broth from the potatoes and mushrooms into a bowl. From the pan we get the meat. And pour the broth into a bowl with potato broth.

5. Remove the husk from the onion. Cut the pulp into cubes, and then fry until a golden hue appears.

6. The meat is separated from the bones. Tearing hands into fibers. Mushrooms, potatoes, pieces of chicken and onions are sent to a blender for chopping.

7. Pour the broth into the pan again. We spread the resulting mass. Add cream. We are waiting for the moment of boiling. As soon as this happens, turn off the fire and salt the soup. You can pour it on plates and treat the household.