There are many variations of mushroom soup with chicken. The most popular recipes for this dish: soup with chicken and potatoes, with chicken and noodles, creamy soup with chicken and mushrooms. It is difficult to guess when and where the recipe first appeared. But we can say with confidence that in Russia this dish has always been extremely popular. And no wonder. A huge number of different mushrooms grow on the territory of our country, 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 consist of proteins and carbohydrates, but at the same time, 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 for cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments have been revealed. In turn, chicken meat contains virtually 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 cooking. 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.
Classic recipe
But first, let’s get acquainted with the classics of the genre, the recipe that our mothers and grandmothers used when trying to feed us hot and aromatic soup.
- Chicken – 1 leg (or 2 fillets);
- Mushrooms – 300 grams;
- Vermicelli – 150 grams (spider web);
- Carrots – 1 large (2 small);
- Garlic – 1 clove;
- Onions – 1 piece;
- Greens - to taste;
- Salt, spices - to taste;
- Vegetable oil - for frying vegetables.
Everything is prepared as follows:
- Prepare chicken broth: boil meat with garlic in salted water for about 30 minutes.
- While the soup base is being prepared, let's start with the vegetables. We thoroughly wash the champignons and cut them into slices (if you have dried mushrooms, you need to soak them first and boil them along with the meat; ordinary champignons do not require additional heat treatment), peel and grate the carrots, cut the onion into small cubes.
- We filter the finished broth, remove the meat, separate it into fibers or cut it in any way and send it to the strained broth. We also add champignons here.
- Fry the onions and carrots in vegetable oil until golden and place in the pan after the soup boils. Then it’s time for vermicelli. Many people don’t like adding it to soup because the very next day it swells so much that the soup
turns into an incomprehensible porridge. Avoiding this is quite simple: you just need to lightly fry the pasta in a dry frying pan.
That's all. Over low heat, bring the soup to readiness and let it brew a little under the lid. Just before serving, add finely chopped herbs to the plate (not the pan!).
Mushroom noodle soup with dry mushrooms is an excellent hot dish even in the cold winter.
Dry mushrooms create a unique taste, and mushrooms create an aroma.
Ingredients:
- Mushrooms (dry) - 150 g.
- Noodles - 150 g.
- Potatoes - 6 pcs.
- Carrots, onions - 1 pc.
- Vegetable oil - 1 tbsp. l.
- Salt - to taste
- Water - 1.5 liters
Preparation:
Soak the mushrooms for 30-40 minutes.
Grate the carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.
Drain the mushrooms, rinse and cut into slices.
Pour water into the pan, after boiling, add the chopped mushrooms. Boil for 20 minutes.
Sauté carrots and onions. When the mushrooms are almost ready, add the potatoes and noodles and simmer for ten minutes.
Add salt, onion and carrots. Boil for another five minutes, let the soup brew for about twenty minutes.
Soup with a secret
Very often, just one tiny detail can radically change the taste of such a familiar dish. In our case there will be two of them, and quite unexpected ones.
- Chicken – ½ carcass;
- Mushrooms – 300 grams;
- Vermicelli – 200 grams;
- Zucchini – ½ piece;
- Garlic – 2-3 cloves;
- Onions – 2 pieces;
- Green onion - to taste;
- Parsley - to taste;
- Vegetable oil - approximately 2 tablespoons;
- Butter - about 1 tablespoon.
For spices, we need a bay leaf, a couple of black peppercorns and 1 clove. Having prepared all the ingredients, let's start cooking, which will take us about an hour.
- Wash the chicken thoroughly and begin to cook the broth. Fill the meat with about 2 liters of water and turn the heat to maximum. While the water is boiling, peel the vegetables. We cut the carrots and onions into large slices and throw them together with a clove of garlic into a dry, hot frying pan. After 3-4 minutes, we send the browned vegetables to the broth, which by this time has already boiled (do not forget to remove the foam from it first). After 20 minutes, add pepper, salt, cloves and bay leaf and cook for another 10 minutes.
- Remove the chicken from the finished broth and separate it into fibers. We filter the liquid itself and get rid of vegetables and spices that have already lost their taste and aroma.
It is better to use porcini mushrooms in this recipe They will make it much richer than regular mushrooms would. But you need to work with them a little more. To begin, wash thoroughly, clean and pour boiling water for 10 minutes. Then change the water and boil separately for 20 minutes.- Now it’s time for the remaining vegetables. Cut carrots and zucchini into slices, onions into half rings or quarters. Chop the greens and garlic.
- Fry carrots and onions in vegetable oil until golden, add finely chopped garlic to them a couple of minutes before turning off. And remove from heat.
- Separately, boil the vermicelli, drain it in a colander and rinse with cold water.
- Place the strained broth on medium heat and add mushrooms cut into large slices, fried vegetables and zucchini. After 5-7 minutes, add the greens and vermicelli and boil for a couple more minutes.
The final stage is adding butter. After that, cover everything with a lid and let it brew.
Mushroom soup with noodles and vegetables - a popular light dish
The dish is hearty and nutritious. The noodles thicken the soup. Soup with sour cream and aromatic herbs will be very tasty.
Ingredients:
- Porcini mushrooms - 5 pcs.
- Noodles - 2 tbsp. l.
- Potatoes - 3 pcs.
- Carrots, onions - 1 pc.
- Vegetable oil - for frying
- Butter - 2 tbsp. l.
- Salt, ground pepper, herbs - to taste.
- Sour cream - to taste
- Water - 2 liters
Preparation:
Peel, wash the mushrooms, cut into pieces and pour over boiling water.
To prevent the color of the mushrooms from changing, you can use cold water with citric acid. Soak the mushrooms in a weak solution for several minutes.
Chop the carrots with a knife or grate them on a coarse grater, finely chop the onion.
Cut the potatoes into cubes.
Place vegetables in boiling water in a saucepan, add salt, pepper and boil.
Heat a frying pan, add vegetable oil, add mushrooms, carrots and onions.
Fry vegetables and mushrooms until golden brown.
Place the fried mushrooms and vegetables in the pan with the vegetables.
After the potatoes are cooked, add butter, noodles and simmer the soup for about ten minutes.
Serve the dish with sour cream and chopped herbs.
Cream of mushroom soup
Recently, soups made in this format have become very popular. This is not surprising, because this way we have the opportunity to experience the taste of each ingredient 100%. This soup is also ideal for a children's menu; everyone knows how much children love to choose carrots from a plate, then greens, and then all the other ingredients. This number definitely won’t work right away. Of course, we are talking about children who have already reached the age of 7-10, before which it is strictly forbidden to eat mushrooms.
- Chicken – 0.5 kg;
- Champignons – 300-350 grams;
- Onion – 1 piece;
- Garlic – 1-2 cloves;
- Cream – 300 ml;
- Butter – 50 grams;
- Flour – 1-2 tablespoons;
- Salt, spices, herbs - to taste.
Now let's start the cooking process itself:
- We thoroughly wash the meat and set the broth to simmer, not forgetting to add salt and season it with spices. Peel and finely chop the onion, wash the champignons thoroughly and cut into not too thin slices.
- Heat a frying pan, heat about a third of the butter and fry the onions and mushrooms in it. After simmering under the lid for about 10 minutes, add the vegetables to the broth and cook until the meat is completely cooked.
- Then we take out the vegetables and meat and grind everything in a blender bowl, adding about 50 grams of broth (if you don’t have a blender, you can just chop it finely or put it through a meat grinder). Then return the chopped dressing to the broth.
- The final touch is a creamy sauce, which adds special tenderness to our soup. Melt the remaining 2/3 of the butter in a frying pan and add the flour very carefully so that it does not form lumps. Fry until it begins to acquire a golden hue, then pour cream over everything and stir thoroughly.
- We combine all the ingredients of the soup and warm it up a little, without letting it boil. At this stage, take a sample and add salt and spices if necessary.
It is advisable to cool slightly before serving. If you want to give the soup a spicy note, squeeze in 1-2 cloves of garlic, and garnish with herbs just before serving. Despite the absence of vermicelli in this recipe, the soup turns out to be very satisfying, and the combination of mushrooms and cream makes it simply incredibly tasty!
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Mushroom noodle soup in a slow cooker - quick to prepare and healthier
This soup allows you to diversify your menu. You can use fresh and frozen mushrooms. A wonderful dish even in winter.
Ingredients:
- Mushrooms - 400 g.
- Noodles - 300 g.
- Hard cheese - to taste
- Carrots, onions - 1 pc.
- Vegetable oil - to taste
- Dry seasoning: celery root, parsley.. - 1 tbsp. l.
- Bay leaf - 1 pc.
- Salt, Herbs - to taste
- Water - 2 liters
Preparation:
Set the multicooker to “Frying” mode for 30 minutes. Pour oil into the bowl.
Chop the onion into half rings and place in a bowl.
After 2-3 minutes, add finely chopped carrots and fry for another 2-3 minutes.
Cut the peeled mushrooms, put them in a bowl, stir and simmer until the end of the program.
Add seasoning to the bowl, pour water, salt, and add bay leaf.
Set the “Soup” mode for 30 minutes.
After the end of the program signal, add noodles and herbs,
Stir and set the “Keep Warm” mode for 10 minutes.
Pour the soup into bowls, add grated cheese and chopped herbs to taste, and serve.
Chicken noodle soup - general cooking principles
To prepare chicken noodle soup, two main ingredients are used - the chicken itself and the noodles.
The soup broth is prepared from a whole chicken or any part of it. The soup turns out to be dietary if you use only chicken breast; the remaining components of the bird make the broth more aromatic and rich. Before cooking, the chicken should be thoroughly washed, placed in water, added salt and, if desired, additional ingredients, such as onions, carrots, celery roots and parsley. Next, the chicken is removed, cooled and cut according to the recipe, and the broth itself is filtered.
Vermicelli can be anything: homemade or purchased, thick or in the form of a web. It all depends on your taste preferences. Some people, to give the soup a brighter taste, lightly pierce the vermicelli in a dry frying pan before adding pasta to the soup.
You can also add any vegetables, mushrooms, dairy products, cheeses, favorite spices and herbs to chicken noodle soups. In any case, this soup will turn out incredibly tasty.
We have selected the best time-tested recipes that you can use as the basis for your own flavorful first course.
Mushroom soup with noodles, cheese and vegetables will not leave the most demanding gourmet indifferent
Mushroom soup is interesting because of its unusual combination of ingredients. It has a delicate taste, wonderful aroma and is easy to prepare.
Ingredients:
- Champignons - 7 pcs.
- Noodles - 50 g.
- Sweet pepper, onion, carrot - 1 pc.
- Processed cheese - 200 g.
- Tomatoes - 2 pcs.
- Sunflower oil - 2 tbsp. l.
- Paprika - 1 tsp.
- Coriander - 1/4 tsp.
- Black pepper - 6 peas
- Salt, herbs, spices - to taste
- Water - 2.5 liters
Preparation:
Chop the sweet pepper and onion into cubes. Cut the carrots into strips, mushrooms into thin slices.
Remove the skin from the tomatoes by scalding them with boiling water. Puree them in a blender.
Grind the peppercorns and coriander into fairly large pieces and mix.
Pour oil into a pan, add a mixture of pepper and coriander and fry a little.
Add carrots, onions, bell peppers, paprika and sauté.
Add tomato puree and bring the aromatic mixture to a boil.
Pour water, add mushrooms and simmer for at least 10 minutes.
When the mushrooms are ready, add the noodles and processed cheese cut into large pieces, stir.
Salt the soup and add spices.
To keep the dish appetizing, the noodles must remain firm.
Pour the soup into bowls and sprinkle with finely chopped herbs.
Chicken noodle soup
This is perhaps the easiest chicken noodle soup to prepare. To prepare it you need a minimum of products, time and effort.
Ingredients:
• 200 grams of vermicelli;
Cooking method:
We wash the bird, place it in a pan of a suitable size, and fill it with water. The saturation of the broth depends on the amount of water; approximately the liquid should cover the chicken carcass by five to six centimeters.
Salt the broth after boiling and removing the resulting foam.
While the chicken is cooking, prepare the remaining ingredients: peel and chop the vegetables. Onion into small cubes, carrots into thin strips, and potatoes into small cubes.
How to cook mushroom noodle soup - 15 varieties
- Mushroom noodle soup with chicken broth is a great lunch dish, especially in the cold winter.
- Dried porcini mushroom soup with homemade noodles
- Mushroom soup with noodles and vegetables - a popular light dish
- Mushroom noodle soup in a slow cooker - quick to prepare and healthier
- Mushroom soup in chicken broth with homemade egg noodles
- Mushroom noodle soup with dry mushrooms is an excellent hot dish even in the cold winter.
- Mushroom soup with homemade noodles - especially delicious
- Mushroom noodle soup
- Mushroom soup with noodles, soy sauce and vegetables - very easy to prepare
- Cheese soup with noodles, cheese, mushrooms and chicken - a particularly satisfying dish
- Simple light soup with forest mushrooms and vermicelli
- Mushroom soup with noodles, cheese and vegetables will not leave the most demanding gourmet indifferent
- Lenten lagman with mushrooms and rice noodles according to a Uyghur recipe
- Quick mushroom soup with noodles
- Chinese mushroom noodle soup is very unusual in our country
Chicken soup with noodles and mushrooms
You can use your favorite mushrooms to prepare chicken noodle soup; a particularly interesting taste is obtained by adding chanterelles or porcini mushrooms. But even with champignons, which do not require much time for pre-processing, the dish turns out tasty and aromatic.
Ingredients:
• 200 grams of champignons or other mushrooms;
• 120 grams of butter;
• 100 grams of small thin vermicelli.
Cooking method:
Pour three liters of water into the pan and add the thoroughly washed chicken.
Cook until done, adding salt to the broth after boiling.
Chop the onion into quarter rings and fry together with mushrooms, cut into slices, until golden brown in butter. Add your favorite spices as desired.
Remove the finished chicken from the pan and, after it has cooled, cut it up. Discard the bones and skin and chop the meat.
Pour the fried mushrooms into the strained broth, add pieces of meat and vermicelli.
Stir and cook for five to ten minutes, depending on the type of noodles.
Mushroom noodle soup with chicken broth is a great lunch dish, especially in the cold winter.
The soup is delicious, light, satisfying and very healthy.
Ingredients:
- Champignons - 5 pcs.
- Chicken breasts - 1 pc.
- Noodles - 2 tbsp. l.
- Eggs - 2 pcs.
- Butter - 15 g.
- Onion - 1 pc.
- Salt, herbs, ground pepper - to taste
- Bay leaf - 2 pcs.
- Water - 1.5 liters
Preparation:
Boil the chicken broth, add salt during cooking, add pepper, herbs and bay leaf.
Remove the chicken breast and strain the broth. Pour the broth into the pan.
While the broth is cooking, cut the onion into thin quarter rings.
Fry the onion in butter, add sliced champignons and fry.
Place the noodles in boiling water for about five minutes and drain in a colander.
Add mushrooms with onions, noodles and chicken meat separated from the bone to the broth. Boil the soup over low heat.
Remove from heat.
Pour the soup into bowls, add slices of boiled egg and herbs.
Chicken soup with noodles and eggs
A bright soup with an unsurpassed aroma and unique taste. Once you try to cook it at least once, you will return to the recipe again and again.
Ingredients:
• 600-700 grams of chicken;
• two medium carrots;
• 100 grams of vermicelli;
Cooking method:
We peel the carrots and grate them on the finest grater, put them in a frying pan with the already melted butter, add salt, and fry until golden. Add a couple of tablespoons of water and simmer until done.
Wash and boil the chicken. Cut the finished meat into small pieces and put it back into the strained broth.
Beat the eggs into a small bowl, add salt, and beat lightly with a fork.
We wash the greens, thoroughly shake off excess moisture, and chop them with a sharp knife. It is best to take a couple of sprigs of dill and a little parsley.
Bring the broth with meat to a boil, add golden carrots, add vermicelli.
After boiling, cook for two minutes, slowly pour in the mixed eggs, constantly stirring the broth with a long-handled spoon.
As soon as the protein has curdled, turn off the gas, add herbs to the soup, and let it brew for five minutes.
Mushroom soup with noodles, soy sauce and vegetables - very easy to prepare
The dish is relatively inexpensive, satisfying, and original.
Ingredients:
- Champignons - 200 g.
- Noodles - 100 g.
- Potatoes - 4 pcs.
- Carrots, onions - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Soy sauce sauce - 2 tbsp. l.
- Salt, black pepper - to taste
- Lemon juice - 1 tsp.
- Water - 1.5 liters
Preparation:
Cut the mushrooms into slices, potatoes into cubes, and onions finely. Grate the carrots on a coarse grater.
In a frying pan in hot oil, fry the onion until transparent.
Add carrots, stir. Add the mushrooms and simmer over high heat until all the liquid has evaporated.
Add salt, pepper and soy sauce.
Place mushrooms and vegetables in a saucepan of boiling water. Bring to a boil and add potatoes.
After 10-15 minutes, add the noodles and cook until the ingredients are ready.
Remove from heat and pour in lemon juice.
With cheese
Another second course is homemade noodles with chicken and mushrooms. It can be quickly prepared for a family dinner.
For preparation you will need the following ingredients:
- 200 g homemade noodles (pre-cooked and dried).
- 250 ml cream.
- 250 g chicken fillet.
- Four champignons.
- 50 g Russian cheese.
- Salt.
- Pepper mixture.
- Vegetable oil.
Preparation of noodles:
Garnish the dish with chopped parsley and grated cheese.
Creamy noodle soup
To prepare creamy noodles with chicken and mushrooms, you need to prepare the following ingredients:
- Four chicken thighs.
- Onion.
- Bay leaf.
- 300 g champignons.
- Half a teaspoon of dried thyme.
- 200 ml heavy cream.
- A tablespoon of flour.
- Salt.
Preparing the soup:
- Place chicken thighs in a saucepan, fill them with water (1.2 liters), throw in a bay leaf, half a teaspoon of salt and put on high heat. When it boils, reduce the gas, skim off the foam, cover and simmer for about 35 minutes until the chicken is cooked through. Once the chicken is cooked, remove the chicken from the broth and set aside. Strain the broth.
- Pour a tablespoon of vegetable oil into another pan, add chopped onion and fry over medium heat while stirring for five minutes.
- Then add the champignons, add the thyme and fry until the mushrooms are almost done, stirring constantly for five minutes. Add flour and continue cooking, stirring, for another minute. Pour the strained chicken broth into the pan and add salt. Once boiling, reduce heat to low and simmer for ten minutes.
- Remove the skin from the chicken thighs and separate the meat from the bones. Divide it into small pieces.
- Pour cream into a saucepan and add chicken pieces, bring to a boil and remove from heat.
Serve the soup garnished with chopped herbs.
How to cook noodles
Of course, it’s easier to buy noodles or other pasta, but homemade food tastes better and stores well. It can be made and dried in advance so that you can take and cook noodles with chicken and mushrooms at any time.
The following ingredients will be required:
- One egg.
- A pinch of salt.
- A tablespoon of water.
- Half a teaspoon of olive oil.
- Eight heaped tablespoons of flour.
Making homemade noodles:
The noodles are ready for cooking. You can dry it and put it away for storage. The resulting amount is calculated for 6 liters of broth.
