The most popular among all first courses is mushroom soup with chicken. And there is a reasonable and simple explanation for this: affordable and minimal price of products (can vary at your discretion), quick and easy preparation, low calorie content and pleasant taste. In addition, it is allowed to be used for many gastrointestinal disorders, unlike fatty cabbage soup in pork broth or even experienced nutritionists recommend it.
There are a lot of cooking variations. You can use dried, frozen and fresh mushrooms, add various vegetables, cheeses, tomato paste, pasta and cream. Today, from this article, culinary fans will learn the recipe and technology for its preparation. Such an original and delicate dish will undoubtedly become the calling card of any chef.
Mushroom soup with chicken: recipe
Product composition: two legs without skin or breast, two hundred grams of oyster mushrooms (any mushrooms), potatoes (two root vegetables), onions, a glass of milk, flour (50 g) and a piece of butter. Necessary spices: a pinch of thyme, nutmeg (one gram), black pepper, dry dill, garlic salt.
Boil the chicken, discarding the first broth. Cut the finished legs into small pieces and send them back to the broth with pepper, salt and bay leaf. Sauté chopped onion in butter until brown, put oyster mushrooms in a frying pan and fry well. At the end of sautéing, add dry thyme.
Place the onion-mushroom mixture and diced potatoes into the chicken broth. Stir the specified amount of flour in a glass of warm milk to a thick consistency. Pour in a thin stream into the chicken mixture, adding the nutmeg and dill. Boil until the potatoes are completely softened. If the dish seems too thick, it can be diluted with boiled water. Serve with greens.
Soup with champignons and spider web vermicelli
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’t do without black peppercorns (five grains), green onions, bay leaves, parsley and salt.
Boil the meat with a clove of garlic, half a carrot and ½ part of an onion (you can do it whole, after peeling it). Before turning off the burner, add bay leaf and pepper.
The broth should be strained, the breast should be disassembled from bones and skin - cut into fibers and thrown into a pan with clean broth.
Wash the porcini mushrooms, put them in boiling water and leave for 5-7 minutes. Then boil them for 15 minutes. Fry the remaining onion with grated carrots and chopped zucchini. Transfer the vegetables and mushrooms to the broth.
In a separate pan, boil the pasta and add it to the mushroom soup with chicken. Send chopped garlic and chopped herbs there. Let it boil and add a piece of butter.
With added processed cheese
The cooking process is identical. For half a kilogram of chicken fillet you need to take champignons (three hundred grams), potatoes (4 pieces), carrots, onions, processed cheese, garlic and herbs (cilantro, dill).
In advance, cut the meat into medium pieces or fibers and boil in a three-liter saucepan, adding seasonings (bay leaf, pepper, salt). If the broth is too cloudy, drain it and add clean water. After about 15 minutes, add the potatoes to the chicken and cook until softened.
Fry the champignons with onions and carrots in a mixture of vegetable and butter. Transfer to broth. Add chopped garlic and cheese. Stirring constantly, wait until the cheese melts. Chop the greens and decorate the mushroom soup with chicken with it. 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 outshine other dishes with its amazing taste. For three hundred grams of fresh champignons you should take (200 g), the same amount of potatoes, half a liter of heavy cream 33%, onions (two heads), cilantro, parsley. Add seasonings based on personal preference.
Finely chop the fillet into thin strips and boil in lightly salted liquid. Separately, we prepare the potatoes, from which we will later make puree.
Lightly sauté the chopped onion, then add the champignons. Place the potatoes, meat and mushroom mixture into a blender. Pour cream into the crushed mass, season with spices and heat. Add finely chopped herbs and croutons (optional) to the puree soup (mushroom with chicken).
Exquisite cream soup
Both fresh and any kind are suitable for the dish. Our recipe will contain three hundred grams of fresh champignons, since they cook faster. To reduce calories, instead of potatoes we put zucchini, also onions, chicken fillet (300 g) and 20% cream (500 ml).
Grind the boiled meat in a food processor. Cut off the peel from the zucchini and cook until tender, then blend in a blender along with sautéed onions and champignons. Combine both ingredients, dilute with cream and add your favorite spices. Be sure to heat the creamy cream soup (mushroom with chicken) to 40 o C. Now you can enjoy your own culinary masterpiece and treat your guests.
Mushroom soup with chicken: calorie content of the dish
The approximate cost of such a 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. Meat with skin is fattier, the presence of cream and cheese also adds calories. If you cook the dish just for that, it will only contain 22 kcal. Decide for yourself what is preferable for you.
Surely for most housewives and hostesses, preparing chicken soup with mushrooms and noodles will not be the slightest bit difficult. A simple recipe, accessible and cheap ingredients, all this brings it to the top position among first courses. Why then discuss his recipe? It's simple: we will try to show how you can transform a familiar and painfully well-known dish in a new way, turning it into a real restaurant delicacy.
Classic recipe
But first, let’s get acquainted with the classics of the genre, the recipe that our mothers and grandmothers used when trying to feed us hot and aromatic soup.
Ingredients:
- Chicken - 1 leg (or 2 fillets);
- Mushrooms - 300 grams;
- Vermicelli - 150 grams (spider web);
- Carrots - 1 large (2 small);
- Garlic - 1 clove;
- Onions - 1 piece;
- Greens - to taste;
- Salt, spices - to taste;
- Vegetable oil - for frying vegetables.
Everything is prepared as follows:
- Prepare chicken broth: boil meat with garlic in salted water for about 30 minutes.
- While the soup base is being prepared, let's start with the vegetables. We thoroughly wash the champignons and cut them into slices (if you have dried mushrooms, you need to soak them first and boil them along with the meat; ordinary champignons do not require additional heat treatment), peel and grate the carrots, cut the onion into small cubes.
- We filter the finished broth, remove the meat, separate it into fibers or cut it in any way and send it to the strained broth. We also add champignons here.
- Fry the onions and carrots in vegetable oil until golden and place in the pan after the soup boils. Then it’s time for vermicelli. Many people don’t like adding it to soup because the very next day it swells so much that soup turns into an incomprehensible mess. Avoiding this is quite simple: you just need to lightly fry the pasta in a dry frying pan.
That's all. Over low heat, bring the soup to readiness and let it brew a little under the lid. Just before serving, add finely chopped herbs to the plate (not the pan!).
Soup with a secret
Very often, just one tiny detail can radically change the taste of such a familiar dish. In our case there will be two of them, and quite unexpected ones.
Ingredients:
- Chicken - ½ carcass;
- Mushrooms - 300 grams;
- Vermicelli - 200 grams;
- Zucchini - ½ piece;
- Garlic - 2-3 cloves;
- Onions - 2 pieces;
- Green onion - to taste;
- Parsley - to taste;
- Vegetable oil - approximately 2 tablespoons;
- Butter - about 1 tablespoon.
For spices, we need a bay leaf, a couple of black peppercorns and 1 clove. Having prepared all the ingredients, let's start cooking, which will take us about an hour.
- Wash the chicken thoroughly and begin to cook the broth. Fill the meat with about 2 liters of water and turn the heat to maximum. While the water is boiling, peel the vegetables. We cut the carrots and onions into large slices and throw them together with a clove of garlic into a dry, hot frying pan. After 3-4 minutes, we send the browned vegetables to the broth, which by this time has already boiled (do not forget to remove the foam from it first). After 20 minutes, add pepper, salt, cloves and bay leaf and cook for another 10 minutes.
- Remove the chicken from the finished broth and separate it into fibers. We filter the liquid itself and get rid of vegetables and spices that have already lost their taste and aroma.
- In that recipe It is better to use porcini mushrooms. They will make it much richer than regular mushrooms would. But you need to work with them a little more. To begin, wash thoroughly, clean and pour boiling water for 10 minutes. Then change the water and boil separately for 20 minutes.
- Now it’s time for the remaining vegetables. Cut carrots and zucchini into slices, onions into half rings or quarters. Chop the greens and garlic.
- Fry carrots and onions in vegetable oil until golden, add finely chopped garlic to them a couple of minutes before turning off. And remove from heat.
- Separately, boil the vermicelli, drain it in a colander and rinse with cold water.
- Place the strained broth on medium heat and add mushrooms cut into large slices, fried vegetables and zucchini. After 5-7 minutes, add the greens and vermicelli and boil for a couple more minutes.
The final stage is adding butter. After that, cover everything with a lid and let it brew.
Cream of mushroom soup
Recently, soups made in this format have become very popular. This is not surprising, because this way we have the opportunity to experience the taste of each ingredient 100%. This soup is also ideal for a children's menu; everyone knows how much children love to choose carrots from a plate, then greens, and then all the other ingredients. This number definitely won’t work right away. Of course, we are talking about children who have already reached the age of 7-10, before which it is strictly forbidden to eat mushrooms.
Ingredients:
- Chicken - 0.5 kg;
- Champignons - 300-350 grams;
- Onion - 1 piece;
- Garlic - 1-2 cloves;
- Cream - 300 ml;
- Butter - 50 grams;
- Flour - 1-2 tablespoons;
- Salt, spices, herbs - to taste.
Now let's start the cooking process itself:
- We thoroughly wash the meat and set the broth to simmer, not forgetting to add salt and season it with spices. Peel and finely chop the onion, wash the champignons thoroughly and cut into not too thin slices.
- Heat a frying pan, heat about a third of the butter and fry the onions and mushrooms in it. After simmering under the lid for about 10 minutes, add the vegetables to the broth and cook until the meat is completely cooked.
- Then we take out the vegetables and meat and grind everything in a blender bowl, adding about 50 grams of broth (if you don’t have a blender, you can just chop it finely or put it through a meat grinder). Then return the chopped dressing to the broth.
- The final touch is a creamy sauce, which adds special tenderness to our soup. Melt the remaining 2/3 of the butter in a frying pan and add the flour very carefully so that it does not form lumps. Fry until it begins to acquire a golden hue, then pour cream over everything and stir thoroughly.
- We combine all the ingredients of the soup and warm it up a little, without letting it boil. At this stage, take a sample and add salt and spices if necessary.
It is advisable to cool slightly before serving. If you want to give the soup a spicy note, squeeze in 1-2 cloves of garlic, and garnish with herbs just before serving. Despite the absence of vermicelli in this recipe, the soup turns out to be very satisfying, and the combination of mushrooms and cream makes it simply incredibly tasty!
Step 1: Prepare the chicken.
To prepare this soup, you can use any parts of the chicken, but a more ideal rich broth will be obtained from a whole small carcass or chicken legs, which we will use. We rinse them thoroughly under streams of cold running water, while using tweezers or the tip of a knife to remove small feathers with hairs from the surface of the skin, which very often remain on its surface after machine cleaning. Then we dry the legs with paper kitchen towels, place them on a cutting board and, if desired, divide them into parts according to the joints, that is, separately the thigh and lower leg.Step 2: prepare the broth.
We move the meat into a deep saucepan, fill it with purified water, the amount of which we adjust depending on the desired thickness of the soup, and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid and reduce the heat to the minimum level. Add a bay leaf and a little allspice to the pan, cover it with a lid so that there is a small gap left, and cook the broth until the chicken is completely cooked, about 40–50 minutes.
Step 3: Prepare the remaining ingredients.
Meanwhile, using a clean kitchen knife, peel the carrots and onions, and remove the roots from each mushroom. Then we rinse everything under running cold running water, dry it with paper kitchen towels, place it on a cutting board one by one and continue preparing. Chop the onion into cubes or quarters up to 1 centimeter thick, and chop the carrots on a medium grater.
Chop the mushrooms into slices 5-6 millimeters wide, distribute the slices into separate bowls, place the remaining ingredients that will be needed to prepare the soup on the countertop, and proceed to the next step.
Step 4: prepare vegetable dressing with mushrooms.
Place a frying pan over medium heat and pour a little vegetable oil into it. After a few minutes, place the chopped onion in the heated fat and simmer until transparent. 2–3 minutes.
Then add carrots to it and cook them until they are soft for about another 3 minutes, stirring constantly with a wooden kitchen spatula. Next, throw the chopped mushrooms into the pan and simmer everything together 8–10 minutes until the moisture from the champignons has almost completely evaporated.
Don’t go too far from the stove; when the liquid has boiled away, fry the dressing some more. 4–5 minutes until fully cooked, then set aside from the heat and move on.
Step 5: prepare the broth and boiled chicken.
While we were frying and stewing, the broth was prepared. Using a fine mesh sieve, strain it into a clean deep saucepan and put it back on medium heat, letting it boil. We transfer the chicken to a plate, cool it near the slightly open window and then act on the basis of our own desires, you can remove the meat from the bones and cut into portions or disassemble it into fibers using two table forks.
Step 6: cook chicken noodle soup with mushrooms.
As soon as the broth boils again, add homemade or store-bought noodles into it and cook it 3–4 minutes. Then add a dressing of onions, carrots and mushrooms to the pan. Add shredded chicken there, salt to taste, ground black pepper and keep the first hot dish on the stove for another 2–3 minutes.
Next, turn off the heat, cover the soup with a lid, and let it brew 7–10 minutes and go ahead and taste it!
Step 7: serve chicken noodle soup with mushrooms.
After cooking, let the chicken noodle soup with mushrooms infuse a little, then, using a ladle, pour portions into deep plates, if desired, crush each with fresh finely chopped dill, parsley, cilantro, basil or green onions and serve for lunch as the first hot dish. This delicacy can be supplemented with cream, sour cream, tomato-based sauce, salad and, accordingly, bread, croutons, crackers or toast. Cook with love and be healthy!
Bon appetit!
If you want to use dried mushrooms, then before doing this you should soak them in lightly salted water for 2-4 hours. Then boil for 40–60 minutes, dry, chop and simmer with almost ready onions, as well as carrots for only 4–5 minutes, after which the dressing can be added to the broth and then cook the soup as indicated in the recipe;
An excellent replacement for vegetable oil is butter; it will give the soup a more delicate flavor, and any other edible mushrooms will give the champignons;
Very often, along with spices and boiled chicken, fresh finely chopped herbs, a couple of tablespoons of tomato paste, cream, sour cream, a few beaten chicken eggs or grated hard cheese are added to the boiling soup. Each of these products individually pleasantly changes the taste of the finished dish;
The recipe contains classic spices, the set of which can be changed based on your own preferences.
Mushroom noodles with chicken is a very tasty first course, suitable for a warm family dinner, when everyone in the household gathers at one table. They will definitely like it, they will even ask for more. Try it, you won’t regret it! Write down the recipe for mushroom noodles with chicken and vegetables soon!
Ingredients:
- chicken meat – 1 kg;
- champignons – 200 gr.;
- onion (medium) – 2 heads;
- carrots – 2 pcs.;
- celery - petiole;
- parsley root – 1-2 pcs.;
- dill, parsley - a small bunch;
- ghee – 3-4 t.l.;
- 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:
Preparing chicken broth for mushroom noodles
Wash the chicken meat under running water, place in a small saucepan, add filtered water and put on fire. Bring to a boil, drain the liquid, add fresh liquid and boil again. Turn the heat down and cook until done.
Peel one onion and carrot from all excess, finely chop or grate. Grate the celery and parsley root on a coarse grater. Place all processed vegetables along with peppercorns into boiling meat broth. When ready, strain the chicken broth and cut the chicken meat into small pieces.
Preparing vegetable dressing for chicken noodles with mushrooms
Peel the remaining onions and carrots and cut into medium cubes. Wipe the champignons with a napkin and cut into thin slices.
You can use any mushrooms to make noodles. Noodles with porcini mushrooms are very aromatic. And if you don’t have fresh ones on 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, add the onion, slightly reduce the frying temperature and cook for about 5 minutes. Then add carrots and fry the same amount.
Place the prepared vegetables on a plate, add a little oil to the frying pan and place the mushroom plates. Fry for no more than 10 minutes. Add the onions and carrots, simmer a little and transfer to the meat broth. Place the latter on the stove, turning on low heat.
Preparing homemade noodles for soup
To prepare real homemade noodles for soup at home, you need to combine pre-sifted flour with salt, fold it into a “slide,” and make a depression in the middle. Pour in the egg and add a little purified water. Knead the dough. Cover with a clean towel and let it sit for half an hour.
Roll out the dough for homemade noodles well, cut into strips 5 cm long. Place on the kitchen table and let dry. Boil water, add salt, add homemade product and boil for no more than 3 minutes. Transfer to a colander.
Rinse the greens thoroughly under water and chop. Place homemade noodles along with chopped chicken and fried vegetables into meat broth, bring the mushroom soup to a boil and simmer for 3 minutes. Before serving, add herbs, pepper and salt to the mushroom noodles with chicken at your discretion.
Now you know that the recipe for mushroom noodles with chicken is very simple and easy to prepare. Prepare this delicious hearty soup for your home.
Watch the video: mushroom noodles from frozen mushrooms in a slow cooker in 30 minutes
+
Delicious and nutritious chicken soup with mushrooms and noodles will not leave you indifferent. Meat and wild dried mushrooms are a great combination for a family dinner.
Even a novice housewife can cope with the task. The main thing is to cook a tasty and clear meat broth. Perfect for people who are on a diet and want to lose weight. The dish contains a small amount of calories. You can use any part of the chicken, the most nutritious is the breast. There is very little fat in it, but if you prepare the broth from the back, it will be fatty and rich. Men will really like it.
For cooking, you can use frozen or fresh forest mushrooms: boletus, porcini, honey mushrooms, boletus, chanterelles, saffron milk caps.
But it’s incredibly tasty with dried ones, they have a special aroma of forest and autumn that cannot be expressed in words.
If you don’t have the opportunity to go on a quiet hunt or you are afraid to buy a poor quality product at the market, don’t worry, use champignons or oyster mushrooms, which can be bought in any supermarket at an affordable price.
Dried mushroom soup with vermicelli
Chicken meat and vegetables will add an unusual touch to this recipe. A step-by-step recipe with photos will help you remember the cooking process and recall it in your memory when you create (cook dinner) in the kitchen.
Ingredients:
- chicken – 200g;
- dry mushrooms – 50 g;
- potatoes – 200 gr;
- carrot – 1 piece;
- onion – 1 piece;
- vermicelli – 50 g;
- water – 1.5 liters;
- vegetable oil – 2 tbsp. lodge; (it is more correct to abbreviate tbsp.)
- bay leaf – 1 piece;
- salt - to taste.
- greens – 0.25 bunch.
How to make Polish soup with mushrooms for lunch
First, let's prepare the chicken broth, it should be clear and tasty. To do this, place any part of the chicken in a pan, fill it with water and put it on the fire. When the contents begin to boil, turn the heat as low as possible and skim off the foam. Cook covered over low heat until the meat is cooked through - about 1 hour. Although one nuance should be taken into account, if you take homemade chicken meat, the cooking time will increase to 1.5 - 2 hours.
Soak dried mushrooms in cold water for 2-4 hours, then drain the water, rinse them well again, squeeze and cut into small pieces on a cutting board. Place in a frying pan with vegetable oil. Fry for a few minutes.
Meanwhile, finely chop the onion and grate the carrots. Fry until done. Add to soup.
Preparing the frying will take a certain time, about 10 minutes, during which time we peel the potatoes, dice them and place them in boiling chicken broth.
When the potatoes in the soup are half ready, we should add vermicelli to it. What it will be like is up to you to decide (spirals, bows, noodles, spaghetti).
Wash the greens and chop finely. Add salt, bay leaf and cook until tender. The soup is ready when all its ingredients are cooked. Remove it from the stove, add chopped herbs.
Mix and serve.
I don’t know about you, but I’m just delighted with the recipe. It is easy and simple to prepare and is eaten instantly. Serve with black bread. Nothing more is needed for it.
If you want a lean option, you can prepare soup with mushrooms and noodles, which is not available on the website.
You can add any vegetables of your choice to the fried dish, these could be:
- Eggplant;
- Zucchini;
- Pumpkin;
- Bell pepper;
- Tomatoes or sauce;
- Instead of noodles, you can put: rice, buckwheat, beans, pearl barley and other cereals.
- If you cook with beans, then you should, like mushrooms, soak them in cold water for 3-6 hours, then drain the water and throw them into the soup along with the meat, because they cook for about 60-90 minutes, depending on varieties.
- You can use not only dry mushrooms; frozen ones are perfect; they must first be thawed, cut and fried.
To speed up the process:
- I know many housewives cook meat broth in advance and then freeze it in the freezer. If you do this, then cooking dinner will take you very little time, you will have to throw an ice-cold broth “block” into a pan, defrost it over low heat and You can now continue cooking.
- If you don't do this, but still want to cut down on cooking time, you might like the following tip. I just do it this way, because on weekdays only in the morning the whole family is together, so we have a custom of eating soup in the morning. In the evening, when everyone has had dinner and I have washed the dishes, I take the required amount of meat, pour in water, bring to a boil, skim off the foam, make the fire as quiet as possible, cover with a lid, go watch TV or read a book, an hour later I come back and have the broth. I'm ready. I leave it on the gas stove, and in the morning I get up, throw in the rest of the ingredients, before everyone wakes up, washes up, and breakfast is ready. Saves me a lot of time.
All the secrets of how to cook chicken soup with mushrooms and noodles have been revealed, bon appetit.
