Chicken soup with green peas and mushrooms is a healthy first meal that can be included in the diet menu due to its low calorie content, your waistline does not exactly fill up.
This is a soup for every day, there are no special ingredients in it. In the season of gathering mushrooms, instead of mushrooms, you can take forest mushrooms. But it’s harder and longer to cook with forest mushrooms, as they need to be boiled beforehand. However, if the forest gave you boletus (porcini mushrooms), then they are boiled as well as mushrooms, that is, quickly.
This soup can be cooked in the winter, then you can add frozen green peas to it, and in the summer sweet young peas in the pods.
- Cooking time: 45 minutes
- Servings: 6
Ingredients for cooking chicken soup with green peas and mushrooms:
- 600 g chicken (breast);
- 200 g fresh champignons;
- 200 g of green peas;
- 250 g of early cabbage;
- 80 g onions;
- 120 g carrots;
- 2-3 cloves of garlic;
- 2 bay leaves;
- parsley, pepper, salt, vegetable oil;
- sour cream for serving.
A method of cooking chicken soup with green peas and mushrooms.
Put medium-sized chicken breast in a soup pot, add bay leaf, a bunch of parsley (I usually put fresh greens in the broth), pour 2 liters of cold water. Put the peeled and crushed garlic cloves in a saucepan.
We cook the breast on a small fire for 35 minutes after boiling, 15 minutes prior to the readiness, salt to taste.
Strain the ready broth, separate the meat from the bones, it can be put directly into the plate in portions.
While the breast is boiling, prepare the vegetables. Early cabbage shred finely. In winter, instead of white cabbage, it's better to take Peking cabbage, it cooks much faster, and the taste of the soup will be even better.
Put the chopped cabbage in the pan.
In a frying pan, heat 10-15 g of high-quality vegetable oil, throw chopped onion and carrot into heated butter. Fry the vegetables for 5-6 minutes, add to the cabbage.
Wipe the mushrooms with a damp cloth, if they are dirty, then wash with cold water. Cut champignons into thin slices, and hats and legs will work.
Add the chopped mushrooms in the pan.
Then pour green peas, pour strained chicken broth. Since the vegetables are unsalted, you need to add a little table salt or add a flavor enhancer - a bouillon cube, it will be very useful.
We bring the soup to a boil, reduce the heat, cook for about 15 minutes, this time is enough for finely chopped early vegetables and mushrooms to be cooked.
To the table, chicken soup with green peas and mushrooms is served with sour cream, as I noted above, in each plate we put a portion of boiled chicken meat. Before serving, sprinkle soup with fresh greens - parsley, cilantro, or, if you do not need to run on a date, with a green onion. Enjoy your meal!
Light chicken soup with green peas and mushrooms is a healthy dish, if you have cooked a lot - pour them into pots with tight-fitting lids, cool at room temperature and freeze.
On a weekday, when after a long working day there is no time for cooking, a portion of homemade soup, warmed up in the microwave, will be very useful!