Wash the chicken, put in a saucepan, pour 2 liters of water. Put the pot on high heat. Let the water boil, remove the foam with a slotted spoon. Peel vegetables. Fry the onion, carrot and garlic clove in a dry hot frying pan for 4 minutes, then add to the broth and cook for 30 minutes. For 10 min. until cooked add bay leaf and black peppercorns. Salt. Remove the chicken from the broth, let cool, cut into small pieces. Strain the broth.

Peel the mushrooms, wash thoroughly, pour boiling water over and let stand for 10 minutes. Drain the water. Transfer the mushrooms to a separate pan, pour 1 glass of water and boil over medium heat for 20 minutes. Cut the remaining carrots and zucchini into plates, onions into half rings. Wash the greens, dry and chop together with garlic.

Heat vegetable oil in a frying pan, fry onions and carrots in it, 3 minutes. Add garlic, cook 1 more minute. Remove from fire. Put the mushrooms, fried vegetables and zucchini into the strained chicken broth. Cook 5 min. Add greens and cook for 2 more minutes.

Boil the vermicelli separately in boiling salted water for 3 minutes, drain in a colander and add to the soup. Put butter in the soup, season to taste, mix. Remove the saucepan from the heat, cover with a lid and let it brew for 10 minutes.

The classic recipe for mushroom soup should be on the note of any housewife. However, often the dish becomes boring and you want to diversify it. Important details will help add zest to dinner - spices and some products. Firstly, you can cook soup from assorted mushrooms. Each type of mushroom will give the stew its own 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 photo and video tips will help you with this.

Soup recipe with mushrooms, chicken and vermicelli

Ingredients

Servings: - +

• Chicken breast 300 g
• Potato 5 pieces.
• Champignon 50 g
• Chanterelles 50 g
• White mushrooms 50 g
• Onion 2 pcs.
• large carrot 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 to save time, it is recommended to prepare some products in advance. Free the onion from the husk. Cut into even cubes or half rings. Peel the skin off the carrots. The shape of the cut 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 turns a characteristic golden color, add the carrots. Simmer until soft. Then send assorted mushrooms. Stirring occasionally, continue frying for another 5 minutes. Pour in soy sauce. Intervene. Close the lid and set aside.

Rinse the chicken. Pour purified water into the pan, add the 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 skin off the potatoes. Vegetable cut into cubes.

Once the broth is ready, remove it from the heat. Strain the decoction through a sieve. Put the meat out and let it cool. Cut into pieces. Wash the pot. Pour the broth back into the pot. Send him potatoes. Boil 7-8 minutes.

Pour the mushrooms and vegetables into the broth. Continue cooking for the same amount.

Vermicelli and meat will be the next ingredients to go into the pot. Cook the soup for another 10 minutes without lowering the heat.

Mix cream with flour. Whisk the ingredients with a whisk until smooth so that there are no lumps left. Pour into the saucepan. Intervene.

Hard boil two chicken eggs, peel them. Cut in half and send to the soup.

Ingredients:

• chicken egg - 1 pc.;
• table salt - 2 pinches;
• water - 2.5 tablespoons;
• flour of the highest grade - 1 tbsp.

Step by step cooking

1. In a convenient dish (best of all, it should be a deep bowl), break the chicken egg, pour in water and pour salt.
2. Whisk with a fork or whisk until smooth. Put the flour and knead the dough well.
3. We spread the finished product on a table sprinkled with flour in advance. We cover with a film or a bag and leave for half an hour to "approach".
4. Roll out to the state of a thin disk. Leave the dough for another half an hour so that it dries slightly. Don't wait too long or the edges of the cake will begin to crust.
5. Cut into thin slices with a fork or knife. They can be further divided in half.
6. We distribute the semi-finished product on the surface of a dry, clean towel. We leave for an hour. Homemade vermicelli is ready.

A hearty stew will be an excellent lunch 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! Gotta fix it

There are many variations of chicken mushroom soup. The most popular recipes for this dish are: soup with chicken and potatoes, with chicken and noodles, cream soup with chicken and mushrooms. When and where the recipe first appeared is difficult to guess. But we can say with confidence that in Russia this dish has always been very popular. And no wonder. Grows in our country great amount a wide variety of mushrooms, the taste and benefits of which have been known since ancient times.

Mushroom soup with chicken is both a dietary, healthy and nutritious dish. Mushrooms are composed of proteins and carbohydrates, but at the same time, they are low in calories. They are a rich source of vitamins, antioxidants and essential amino acids that are not destroyed even by heat treatment. The undoubted benefits of mushrooms in cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments have been revealed. In turn, chicken meat contains practically no fat, but is rich in B vitamins and various minerals.

In terms of protein and protein, chicken surpasses even pork and beef. Therefore, the combination of these two elements makes mushroom soup with chicken a source of nutrients necessary for the body. I would like to note that mushroom soups are traditional not only for Russian cuisine, but also for European and Asian cuisine. In Europe, for example, they mainly use champignons, porcini mushrooms and chanterelles, and in Asian countries they prepare mushroom soups from portobello, shiitake and the same porcini mushrooms.

Soup with chicken and potatoes

Ingredients:

• 0.5 kg chicken breast
• 4 potato tubers
• 1-2 pcs. onion
• 2 carrots
• 300 gr. mushrooms
• vegetable oil
• greenery
• spices and salt

First, let's prepare a rich chicken broth. For this, I wash chicken breast put in a bowl with cold water. Bring to a boil over high heat, remove the scale and turn off the gas. We give the broth to sweat for an hour and a half, not forgetting to remove the foam so that it turns out to be as transparent as possible. At this time, prepare other ingredients. Now let's take a look at the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Drain in a colander and rinse thoroughly under running water. Let freshly frozen mushrooms thaw.

Wash fresh mushrooms and let drain. We cut the mushrooms in any convenient way: plates or cubes. Finely chop the onion, rub the carrots on a medium grater. We make frying vegetables in vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until cooked. When the chicken broth is ready, take out the meat and cut it into pieces.

We return the chicken to the pan, spread the potatoes, cut into cubes or strips. After a few minutes, add mushroom vegetable frying to the soup. We throw spices: peppercorns and bay leaf. Cook on low heat for another 5-10 minutes, turn off the gas and cover with a lid. Before serving, add chopped dill or parsley to the mushroom soup with chicken, as in the photo.

Mushroom soup with vermicelli

Ingredients:

• 2 chicken fillets
• 100-200 gr. vermicelli
• 300 gr. mushrooms
• onion head
• 2 carrots
• 2-3 garlic cloves
• dill
• vegetable oil
• butter
• spices and salt

This soup is made with mushroom broth. It can be made with fresh, frozen or dried mushrooms. The broth is simmered over low heat for about an hour. Mushrooms usually give a lot of scale. Therefore, do not forget to stir and remove the foam with a slotted spoon. While the broth is languishing, let's take care of the meat.

Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown. Add the meat to the mushroom broth, salt to taste and put the spices. Throw the potatoes, cut into strips, into the pan with the total contents. Then we will make carrot-onion frying. We steam the vegetables until soft. When the potatoes are ready, add a few handfuls of small vermicelli and onions and carrots to the soup. Let's boil for 5-10 minutes. We cover with a lid. Let it brew.

Cream soup with chicken and mushrooms

Ingredients:

• 0.5 kg chicken fillet
• 300 gr. mushrooms
• natural cream 300-500 ml.
• 1 bulb
• 1-2 tbsp. spoons of flour
• 50 g butter
• a couple of cloves of garlic
• dill or parsley
• spices and salt

The recipe for mushroom puree soup with chicken is quite simple, but the dish turns out to be very tasty, tender and satisfying.

Let the chicken broth boil. At this time, we heat the pan, melt the butter in it and put the chopped onion. Bring it to a golden color and add the sliced ​​\u200b\u200bchampignons. Stew for 10-15 minutes, and then spread in chicken broth and cook until the meat is cooked. Remove all the products with a slotted spoon and grind in a blender until smooth, adding a little broth.

We spread the resulting mass back into the pan. Let's start making the buttercream. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. The resulting sauce is poured into the soup, heated, but do not boil. Salt and pepper to taste. During serving, decorate with greens. Squeezed garlic will add spice to the puree soup.

All recipes have a place to be on your table. Delicious, healthy, nutritious - such soups bring pleasure!

Chicken giblets include the stomach, heart, and liver. They are high in protein but low in calories. Dishes prepared from them are the basis of a low-calorie and healthy diet.

What dishes are not prepared from them! It turns out very tasty casserole of chicken ventricles with cheese, with the addition of sour cream and garlic. And the pates made from chicken liver are generally delicious! You can make stew from chicken hearts or roast.

Broth made from chicken offal has useful properties and the dishes that are prepared on it are very tasty. For minced meat, which is used for stuffing chicken, they take chopped offal, onions, eggs and white bread. It makes a delicious filling.

But the leadership among all the dishes, of course, keeps the soup with giblets. In addition to offal, you can add other ingredients to it. Let's make our family happy and cook chicken soup with vermicelli and mushrooms.

First, let's prepare the products:
chicken offal,
4-5 medium sized potatoes
one small carrot
three to four garlic cloves
bulb,
5-6 medium champignons,
some small vermicelli
vegetable oil for frying.

Now let's start making the soup.

1. Carefully process chicken offal, rinse under running water. Cut the liver and stomach into small pieces. Fill with water and set to boil. When the water boils, boil for a few minutes and drain this water. We thoroughly wash the offal, fill it with new water and put it on medium heat. We cook until ready. When foam appears, remove.

2. Finely chop the onion. Mushrooms are processed and cut into thin slices. Add oil to a frying pan and sauté mushrooms and onions over medium heat.

3. Then add carrots grated on a coarse grater to them. Mix everything thoroughly and simmer for a few more minutes.

4. Cut the potatoes into cubes and put them in a saucepan where the offal is cooked. After boiling for a few minutes, add vermicelli and frying. Gently mix everything and cook over low heat until the potatoes and noodles are ready.

5. About three minutes before the end of cooking chicken soup with noodles and mushrooms, add salt to taste, if desired, you can pepper. Finely chop the parsley and dill and also add to the soup.

We remove the finished soup from the heat, let it brew for about ten minutes and then pour it into bowls. It can be served with sour cream or crackers. Bon appetit!

Mushroom noodles with chicken is a very tasty first course, suitable for a warm family dinner when all households gather at the same table. They will definitely like it, they will even ask for supplements. 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 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 the chicken meat under running water, put in a small saucepan, pour filtered water over it and put on fire. Bring to a boil, drain the liquid, pour fresh and boil again. Lower the fire and cook until done.

Peel one onion and carrots from all that is superfluous, finely chop or rub on a grater. Grate celery and parsley root on a coarse grater. Send all processed vegetables together with peppercorns to boiling meat broth. When ready, strain the chicken broth, and cut the chicken meat into small pieces.

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

Any mushroom can be used to make noodles. Very fragrant noodles with porcini mushrooms are obtained. And if there are no fresh ones at hand, then 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 in the onion, lower the frying temperature slightly and cook for about 5 minutes. Then put the carrots and fry the same amount more.
Transfer the prepared vegetables to a plate, pour a little oil into the pan and put the mushroom plates. Fry no more than 10 minutes. Add onions and 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 cook real homemade noodles for soup at home, you need to combine the pre-sifted flour with salt, fold it into a “slide”, make a recess in the middle. Pour in the egg and pour in some purified water. Knead the dough. Cover with a clean towel, let stand for half an hour.
Roll out the dough for homemade noodles well, cut into strips, 5 cm long. Lay out on the kitchen table, let dry. Boil water, salt, pour homemade product and boil for no more than 3 minutes. Transfer to a colander.

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

Now you know that the mushroom noodle recipe with chicken is very simple and easy to prepare. Prepare this delicious hearty soup for your home.

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

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