Chicken soup with mushrooms - a great first dish. Simple recipes for chicken soup with mushrooms: fresh, dried and canned

Chicken soup with mushrooms - a great first dish. Simple recipes for chicken soup with mushrooms: fresh, dried and canned

Chicken soup with mushrooms is a nourishing and aromatic dish that will appeal to 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 prepare chicken broth, adding to it whole vegetables, bay leaves and spices. Then it is filtered, and the chicken is separated from the bones and put back into the broth.

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

Put the peeled and chopped potatoes, mushroom frying into the broth and cook until the potatoes are ready.

If you are cooking chicken soup with mushrooms, but all the ingredients are interrupted by a submersible blender. As a rule, cream is added to such soups.

Recipe 1. Chicken Mushroom Soup


three potatoes;


salt, bay leaf and black pepper;

chicken breast;

bunch of parsley;

400 g fresh champignons;

half cooking onions;

60 g butter.

Method of preparation

1. Rinse the chicken breast, put in the pans and boil the broth.

2. Wash the champignons, lightly dry them and cut them into not very thin plates. In the pan, dissolve the butter, and fry the sliced ​​mushrooms in it.

3. Peel the potatoes and crumble into small cubes.

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

5. Peel and rinse the vegetables. Finely chop the onion and grate the carrots. Fry all the vegetables until browned. Fill in broth.

6. Slice the chicken meat and put it back into the soup. Put the bay leaf and chopped parsley, cook for another minute.

Recipe 2. European soup with mushrooms


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;

50 grams of flour.

Method of preparation

1. Fill the washed breast with water and boil the broth until the meat is cooked. Remove the chicken, cool and cut into small pieces. Strain the broth.

2. Shred the sliced ​​mushrooms in thin slices. Peeled onion finely crumbled. Melt a piece of butter in a pan and fry the mushrooms with onions until rosy. When the mushroom frying is cool, lay it in the bowl of the blender and grind it until smooth. We enter the mashed potatoes in broth and mix well.

3. Fry the flour in melted butter until yellowish. Then gradually pour in the cream, stirring continuously, so that no lumps appear. Cream mixture is poured into a thin stream in the soup, mix and put crushed garlic.

4. Pour hot soup into plates, season with pepper and sprinkle with chopped greens. You can apply fried croutons to the soup.

Recipe 3. Creamy chicken soup with mushrooms


two liters of chicken broth;

80 ml of refined sunflower oil;

two onions;

2 pinches of ground black pepper and table salt;


three celery stalks;

50 grams of rice;

200 ml of cream;

250 g fresh champignons.

Method of preparation

1. Rinse the celery stalks, dry them and cut into cubes. Peeled onion finely chopped. Carrot clean, wash and cut 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. We wash the champignons and dry them on a disposable towel. Cut the mushrooms into plates. We take out the chicken fillet from the broth, cool it and cut into bars.

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

5. In the frying pan, where the vegetables were fried, lay out the mushrooms and chicken, and fry until the mushrooms rosy.

6. Wash the rice until the water is clear. Put the fried chicken meat with mushrooms and rice in the broth. We continue to cook for another ten minutes, until the rice is fully prepared. Season soup with salt and ground pepper. Serve soup in hot form.

Recipe 4. Chicken soup with mushrooms and noodles


half a pound chicken carcass;

200 grams of noodles;

three liters of purified water;

salt, bay leaf, black pepper and fragrant;

onion and carrot;

75 g vegetable oil;

200 g of champignons.

Method of preparation

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

2. Put the pieces of chicken in a pan with purified water and put on fire. With boiling broth, remove the skimmer with a skimmer, and season with peppercorns and bay leaves, cover and cook the broth for another 40 minutes.

3. Peel peeled carrots and onions. Wash mushrooms and vegetables under the tap. Crumble onion finely. Finely rub the carrots and chop the mushrooms into plates.

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

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

6. In boiling chicken broth, pour the noodles and cook for three minutes. Lay out the fried from the 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 soup with mushrooms


three chicken thighs;

canned corn - can;

potatoes - four pcs .;

pepper and salt;

butter - 80 g;

milk - one and a half glasses;

flour - a quarter cup;

marinated champignons - bank.

Method of preparation

1. Rinse the chicken thighs under the tap and dry. Put in a saucepan with water and boil the broth.

2. Put the saucepan on the fire and melt the butter in it. Pour the flour, stirring constantly, so that it spreads evenly. Continuing to stir, gradually pour the strained chicken broth. Stir to avoid lumps. Boil. 3. Peel the potatoes and cut them into small cubes. Put it in a saucepan and cook for a quarter of an hour on low heat.

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

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

Recipe 6. Chicken Soup with Mushrooms and Barley


six chicken breasts;


half a glass of pearl barley;

bay leaf, pepper mix and salt;

three handfuls of dry mushrooms;

butter and vegetable oil;

two potatoes;

onion head and small carrot.

Method of preparation

1. Putting pearl barley in a colander and rinse it under the tap. Boil water in a saucepan. Top set colander with grits, cover with a lid and hold for a couple of half an hour.

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

3. Fill the mushrooms with boiling water and leave for a quarter of an hour. Then we merge water, and we cut the mushrooms into strips. Remove the chicken from the broth. Mushroom extract mixed with chicken broth and filter. Pour into a saucepan, add barley and cook for 20 minutes.

4. Clean the vegetables. Cut potatoes into small cubes and send them to the soup. We continue to cook for another ten minutes.

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

6. Chicken cut into strips and put in the soup. Here we lay out the mushroom frying, stir and cook for five minutes. Insist ten minutes before serving.

Recipe 7. Chicken soup with mushrooms and buckwheat


150 g of mushrooms;

chicken fillet;

70 g sour cream;

a third cup of buckwheat;

Bay leaf;

onion head;

two potatoes;

pepper and salt.

Method of preparation

1. Peel the potatoes, rinse them and cut into cubes. Rinse the mushrooms and cut in half. Wash the chicken fillet into slices. Chop the peeled onion head into half rings. 2. Put the chicken fillet in a saucepan with boiling water. Boil ten minutes and add potatoes and pour the washed buckwheat.

3. In a pan, fry the mushrooms with onions. Mushroom fry put in the soup.

4. Cook the soup until potatoes and buckwheat are cooked completely. At the end, put sour cream, season with pepper peas and bay leaf. Boil and remove from heat. Insist soup a quarter of an hour. When serving, sprinkle the soup with greens.

Recipe 8. Chicken soup with mushrooms and cabbage


two liters of purified water;

bay leaf, salt and peppercorns;

half chicken carcass;

bunch of parsley;

200 grams of cabbage;

half a lemon;

five potatoes;


two bulbs;

50 g sour cream;

two small carrots;

a slice of margarine;

200 g fresh champignons.

Method of preparation

1. We wash the chicken carcass, put it in a saucepan with clean water and bring it to a boil. Remove the foam, salt and cook the broth until the meat is completely cooked. At the end put the allspice and bay leaf. Then remove the carcass, separate the meat from the bones and cut into pieces. Strain the broth.

2. Onions and carrots cleaned and washed. Chop onions finely. Carrots three large. Heat margarine in a pan and fry vegetables in it until soft.

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

Recipe 9. Chicken Soup with Mushrooms and Lentils


chicken leg - two pcs .;

vegetable oil;

lentils green - glass;

ground black pepper and peas, salt and bay leaf;

five potatoes;

mushrooms - 300 g;

onion and carrot.

Method of preparation

1. Fill the washed legs with water and boil the broth, salt and add pepper and bay leaf.

2. Peel the potatoes, and cut into small pieces. 3. From the finished broth, remove the legs, cool and disassemble into pieces, separating from the bones.

4. Pour the lentils into a deep dish, sort and wash in several waters until it becomes transparent. Add the beans to the boiling broth. Put crushed potatoes here.

5. Fry peeled and finely chopped onion in sunflower oil until transparent. Then add the chopped carrots, season with pepper, and fry until soft. Fold the mushrooms and chicken torn into small pieces and cook until golden. Put the fried in the soup and boil for five minutes. Serve with mayonnaise or sour cream.

Chicken Mushroom Soup - Chef Tips and Tricks

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