Soups

Mushroom Chicken Soup


Ingredients for Making Chicken Mushroom Soup

  1. Chicken (fresh breast) 1 piece (weight 700 grams)
  2. Champignon mushrooms 300 grams
  3. Onions 1 piece (medium)
  4. Carrot 1 piece (medium)
  5. Potatoes 4-6 pieces (medium)
  6. Purified water 2 liters
  7. Dill to taste
  8. Parsley to taste
  9. Vegetable oil 2 tablespoons
  10. Salt to taste
  11. Ground black pepper to taste
  12. Laurel leaf 2 pieces or to taste
  • Main Ingredients: Potato, Onion, Carrot, Chicken, Mushrooms
  • Portion 6-7
  • World Cuisine

Inventory:

A kitchen knife - 3 pieces, a cutting board - 3 pieces, paper kitchen towels, a stove, a slotted spoon, a deep pan with a lid (capacity 4 liters), a plate - 4 pieces, a bowl, a frying pan, a wooden kitchen shovel, a soup ladle, a deep plate.

Cooking Chicken Mushroom Soup:

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 from the surface of the hot liquid a gray-white foam - curled protein. Reduce the fire level to a minimum and cook the broth on the fillet under a covered lid with weak drilling for approximately 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 the 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 from 2 to 2.5 centimeters in size, immediately transfer them to a bowl of 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 lightly 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 to a clean board and use a new knife to cut it into small portions, 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.


After 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!
Enjoy your meal!

Recipe Tips:

- for the preparation of 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 processed 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 ;

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