Soup with mushrooms and chicken – step by step recipes with photos

The content of the article

• How to Make Chicken Mushroom Soup
• From chicken breast with mushrooms
• With vermicelli
• With porcini mushrooms
• On chicken stock
• With champignons and herbs
• Mashed soup
• Multicooker Recipe

Fragrant soup with chicken and mushrooms can replace one full meal. The first dishes in chicken broth are not only tasty, but also healthy. They can often be found in the diets of many diets due to their low calorie content and in clinical nutrition..

How to Make Chicken Mushroom Soup

At home, it is not difficult to cook a soup with mushrooms and chicken, the process generally takes 1-2 hours. In addition to the listed ingredients, you will need a minimum set of vegetables, such as onions, carrots and potatoes. If desired, it can be expanded with other products that will be in harmony to taste, for example, your favorite pasta. Soup is prepared on water, mushroom or chicken broth. Sometimes it is interrupted in a blender with cream to a puree consistency.

Mushrooms are often used to make soup, due to their availability, but the dish will be much more aromatic and tastier if you take forest varieties: mushrooms, chanterelles, porcini mushrooms. Out of season, soup can be prepared from frozen or dried mushrooms, this will not affect the taste of the first dish. Soup with mushrooms and chicken has a pronounced taste, so it does not require the use of a large number of spices and spices.

From chicken breast with mushrooms

• Time: 2 hours.
• Servings Per Container: 8.
• Calorie content: 31 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: Easy.

A classic soup with chicken and mushrooms is prepared based on saturated chicken stock. Chicken breast is ideal for its preparation.. The classic recipe does not involve the use of spices, but with their help you can diversify the taste of the dish, based on preferences.

Ingredients:

• water – 3 l;
• chicken breast – 500 g;
• mushrooms – 300 g;
• vegetable oil – 40 ml;
• greens – 20 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• spice.

Cooking method:

1. Put the washed chicken in a pan with cold water.
2. Bring the liquid to a boil, descale, reduce gas, simmer for about an hour.
3. Soak dried mushrooms in boiling water for half an hour, discard in a colander; let thaw a little frozen; fresh – rinse, chop.
4. Finely chop the onion, grate the carrots, fry in vegetable oil.
5. Put mushrooms in a pan, simmer until cooked.
6. Remove the meat from the chicken broth, divide into pieces.
7. Return the chicken to the pan, add chopped or diced potatoes.
8. After a couple of minutes put the mushroom roast.
9. Season with spices to taste, boil for 5 minutes, then let it brew a little under the closed lid.
10. Before serving, decorate the soup with dill or parsley, as shown in the photo.

With vermicelli

• Time: 2 hours.
• Servings Per Container: 12.
• Calorie content: 60 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: Easy.

Easy to cook chicken soup with mushrooms and noodles for a long time provides a feeling of satiety. The dish is prepared on the basis of mushroom broth. It can be boiled from fresh or frozen mushrooms. Other pasta can be used instead of vermicelli if desired..

Ingredients:

• water – 4 l;
• mushrooms – 300 g;
• vermicelli – 100 g;
• dill – 20 g;
• butter – 20 g;
• sunflower oil – 20 ml;
• chicken fillet – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 2 cloves;
• onion – 1 pc.;
• spice.

Cooking method:

1. Cook the mushroom broth, cook the peeled mushrooms for about an hour over low heat (they give a lot of limescale, so regularly remove the foam with a slotted spoon and stir).
2. Cut the chicken into pieces, fry in sunflower oil until golden brown.
3. Send the meat to the broth, add spices to taste.
4. Peel the potatoes, cut into strips, and throw in the pan.
5. Melt the butter in a pan, fry the onions and carrots.
6. When the potatoes become soft, add vermicelli, then fry.
7. Let the soup boil for 5 minutes, then add chopped garlic, then cover and let stand for several minutes.
8. Sprinkle soup with chopped dill before serving..

With porcini mushrooms

• Time: 2 hours.
• Servings Per Container: 8.
• Calorie content: 40 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: Easy.

To prepare soup with mushrooms and chicken, according to this recipe, both fresh and dried mushrooms are suitable. The dish is very aromatic and rich in taste.. The broth will be more rich if you use meat on the bone, as in the proposed recipe. If desired, you can take a simple chicken fillet.

Ingredients:

• water – 3 l;
• porcini mushrooms – 400 g;
• vegetable oil – 60 ml;
• chicken legs – 3 pcs.;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• spice.

Cooking method:

1. Fill the pan with water, unfreeze the legs, if necessary, divide into several parts, send to the pan.
2. Cook the meat until cooked, this process will take about 40 minutes.
3. Peel the mushrooms, rinse, cook in a separate pan.
4. Peel the carrots, grate on a coarse grater.
5. Remove the husks from the onion, finely chop the flesh.
6. Fry harvested vegetables in a pan with vegetable oil.
7. Peel the potatoes, rinse, cut into cubes, send to the pot with broth.
8. Remove the meat, chop, cook the soup until the potatoes are ready.
9. 10 minutes before the end of cooking, add the roast, stir.
10. Put pieces of chicken in each plate, fill with soup.

On chicken stock

• Time: 1 hour 20 minutes.
• Servings Per Container: 8.
• Calorie dishes: 32 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: Easy.

Mushroom soup with chicken is fragrant and nourishing if cooked on chicken broth. The key to this recipe is that the mushrooms are fried in butter. Thanks to this, the soup acquires a richer creamy taste..

Ingredients:

• water – 3 l;
• chicken breast – 500 g;
• mushrooms – 400 g;
• butter – 60 g;
• potatoes – 3 pcs.;
• parsley – 4 branches;
• carrots – 1 pc.;
• bay leaf – 1 pc.;
• onion -? PC.;
• spice.

Cooking method:

1. Dip the chicken breast in cold water, cook the broth, salt a little.
2. Cut the mushrooms into plates, fry in butter until cooked.
3. Peel, Dice Potatoes.
4. Get the breast out of the prepared broth, pour the mushroom roast, simmer everything for 10-15 minutes, after the allotted time add the potatoes.
5. Cut the onion, grate the carrots, stew the mixture in oil until golden, then send it to the broth.
6. Cut the chicken into pieces, return to the pan.
7. Put a bay leaf, add spices to taste, sprinkle with chopped parsley on top, let it brew for a few minutes before serving.

With champignons and herbs

• Time: 2 hours.
• Servings Per Container: 8.
• Calorie content: 43 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: medium.

Noodle soup with mushrooms and herbs has an original taste by adding ingredients such as celery root, tomato paste and garlic. The dish is hearty, because, in addition to chicken and mushrooms, it contains home-made noodles. This recipe uses premium wheat flour, but with this component you can experiment and cook, for example, rice or buckwheat noodles.

Ingredients:

• water – 3 l;
• chicken – 500 g;
• champignons – 150 g;
• flour – 100 g;
• celery root – 100 g;
• tomato paste – 25 g;
• vegetable oil – 20 ml;
• peppercorns – 4 pcs.;
• parsley – 3 branches;
• onion – 1 pc.;
• egg – 1 pc.;
• garlic – 1 clove;
• spice.

Cooking method:

1. Rinse the chicken, put it whole in a deep pan, fill it with water, boil until tender.
2. Remove the meat from the broth, remove all the bones, cut the remaining fillet into cubes, strain the broth.
3. Peel vegetables, carrots with celery, cut into strips, chop onions finely, fry all ingredients in a pan with a little oil.
4. Chop champignons, rinse, chop.
5. Place the pot of broth on the stove, bring the liquid to a boil, then reduce the heat and pour the following ingredients: mushrooms, sauté, black pepper, salt, boil for 10 minutes.
6. The flour should be sifted through a sieve, after lay it out a slide, make a small depression in the center.
7. Beat in an egg, add a little water and salt.
8. Knead the dough, roll it immediately and make small noodles.
9. Add tomato paste, chicken slices, chopped garlic to the broth, then noodles, salt and pepper everything, boil for 10 minutes.
10. Serve the soup hot after decorating with chopped parsley.

Mashed soup

• Time: 1 hour 40 minutes.
• Servings Per Container: 5.
• Calorie content: 115 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: medium.

The original mashed mushroom and chicken soup has a creamy texture and delicate taste due to the presence of cream. It is better to take fat cream, at least 30%. With this product you need to be careful while cooking, because at high temperature cream may curl. If this happens, then you can try to correct the situation by re-punching the mass with a blender.

Ingredients:

• water – about 500 ml;
• mushrooms – 400 g;
• fat cream – 300 ml;
• vegetable oil – 40 ml;
• potatoes – 4 pcs.;
• chicken legs – 2 pcs.;
• onion – 1 pc.;
• spice.

Cooking method:

1. Wash the chicken, divide it into parts, fry in a pan with vegetable oil, regularly turning on the other side.
2. Add a little water to the pan and simmer the meat for half an hour..
3. Peel the potatoes, rinse, cut into cubes.
4. Wash, peel the mushrooms, transfer to a pan, add chopped potatoes.
5. Pour everything with hot water so that it covers the contents of the pan, cook for 20 minutes.
6. Pour the broth into a bowl, remove the meat from the pan, pour the broth to the broth.
7. Peel the onion, chop finely, fry until golden.
8. Separate the meat from the bones, separate with your hands into fibers.
9. Send potatoes, mushrooms, chicken and onions to a blender, chop until smooth.
10. Pour the broth again into the pan, add the resulting mashed potatoes, enter the cream.
11. Warm the soup well, wait until the boil begins, then remove from heat and add spices.

Multicooker Recipe

• Time: 1 hour 30 minutes.
• Servings Per Container: 8.
• Calorie content: 44 kcal, 100 grams.
• Destination: first.
• Cuisine: Russian.
• Difficulty: Easy.

Very aromatic and rich in taste is a chicken soup with mushrooms, cooked using a slow cooker. The main highlight of the recipe is that at the end of cooking, cream cheese is added, which provides a delicate texture to the dish and a rich creamy taste. Soup is often served with croutons or crackers from various types of bread. So the soup is not only tastier, but also more satisfying.

Ingredients:

• water – 2 l;
• chicken breast – 500 g;
• mushrooms – 300 g;
• processed cheese – 180 g;
• croutons – 100 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• spice.

Cooking method:

1. Rinse the chicken, dry it, cut into small pieces.
2. Peel vegetables, grate carrots, chop potatoes into cubes, chop finely onion.
3. Rinse the mushrooms thoroughly, remove debris, cut into plates.
4. Put chicken and vegetables in the multicooker bowl.
5. Pour in clean water, add spices, close the lid and set the soup or stew mode to 1 hour.
6. After the beep, open the lid and add the finely chopped cream cheese.
7. Let the soup stand for 20 minutes until the cheese is completely melted.
8. Pour the first dish into serving plates, garnish with croutons.
9. As a dressing for soup, you can use sour cream or tomato sauce.