Soup with mushrooms and chicken - how to cook deliciously in a saucepan or slow cooker

How to cook mushroom soup with chicken

It is not difficult to prepare soup with mushrooms and chicken at home; 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 harmonize in taste, for example, your favorite pasta. The soup is prepared with water, mushroom or chicken broth. Sometimes it is blended in a blender with cream to a puree-like consistency.

Champignons are often used to prepare soup, due to their availability, but the dish will be much more aromatic and tastier if you take forest varieties: honey 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 course. Soup with mushrooms and chicken has a pronounced taste, so it does not require the use of a large amount of spices and herbs.

Cream soup with wine, chicken and mushrooms

An elegant and tasty dish for a festive occasion.

Ingredients:

Butter - 60 g
Chicken fillet - 1 pc.
Fresh mushrooms - 250 g
Dry white wine - 60 ml.
Dijon mustard - 1 tsp.
Cream - 125 ml.
Chives - 1 tbsp.

Preparation:

Boil chicken broth.

Add fried mushrooms in wine to the soup.

Add a piece of butter, mustard and cream.

Puree the dish and sprinkle with chives.

Chicken breast with mushrooms

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 31 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Classic chicken and mushroom soup is made with rich chicken broth. Chicken breast is ideal for preparing it. The classic recipe does not involve the use of spices, but with their help you can diversify the taste of the dish, based on your 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.;
spices.

Cooking method:

Place the washed chicken in a pan with cold water.
Bring the liquid to a boil, remove the scale, reduce the gas, and simmer for about an hour.
Soak dried mushrooms in boiling water for half an hour, drain in a colander; Let frozen ones thaw a little; fresh - rinse, chop.
Finely chop the onion, grate the carrots, fry in vegetable oil.
Place the mushrooms in the frying pan and simmer over low heat until tender.
Remove the meat from the chicken broth and divide into pieces.
Return the chicken to the pan, add the potatoes cut into strips or cubes.
After a couple of minutes, add the mushroom fry.
Season with spices to taste, boil for 5 minutes, then let sit for a while with the lid closed.
Before serving, garnish the soup with dill or parsley, as shown in the photo.

CHICKEN SOUP WITH MUSHROOMS. VERY TASTY and FITIOUS.

With vermicelli

Time: 2 hours.
Number of servings: 12.
Calorie content of the dish: 60 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Easy-to-prepare chicken soup with mushrooms and vermicelli ensures a feeling of fullness for a long time. The dish is prepared on the basis of mushroom broth. It can be cooked from fresh or frozen mushrooms. If desired, you can use other pasta instead of vermicelli.

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.;
spices.

Cooking method:

Prepare the mushroom broth, simmer the peeled mushrooms for about an hour over low heat (they produce a lot of scale, so skim off the foam regularly with a slotted spoon and stir).
Cut the chicken into pieces, fry in sunflower oil until golden brown.
Place the meat in the broth and add spices to taste.
Peel the potatoes, cut into strips and throw into the pan.
Melt the butter in a frying pan and fry the onions and carrots.
When the potatoes become soft, add vermicelli, then fry.
Let the soup boil for 5 minutes, then add the chopped garlic, then cover with a lid and let stand for a few minutes.
Before serving, sprinkle the soup with chopped dill.

Soup with buckwheat noodles, chicken and champignons

An unusual and healthy dish for a delicious lunch.

Ingredients:

Champignons – 200 g
Water 2 l
Buckwheat noodles – 100 g
Onion - ½ pc.
Ground black pepper
Carrots - ½ pcs.
Dill - 0.3 bunches
Salt
Vegetable oil
Chicken breast - 1 pc.

Preparation:

Boil chicken broth.

Sauté mushrooms with onions and carrots.

Add the fry to the soup along with buckwheat noodles.

Season the soup with dill and spices.

With porcini mushrooms

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 40 kcal, 100 grams.
Purpose: 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 turns out very aromatic and rich in taste. The broth will be richer if you use meat on the bone, as in the proposed recipe . If you wish, you can use plain 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.;
spices.

Cooking method:

Fill the pan with water, defrost the legs, if necessary, divide into several parts, and place in the pan.
Cook the meat until fully cooked, this process will take about 40 minutes.
Peel the mushrooms, rinse, and cook in a separate pan.
Peel the carrots and grate them on a coarse grater.
Remove the skin from the onion and finely chop the pulp.
Fry the prepared vegetables in a frying pan with vegetable oil.
Peel the potatoes, rinse, cut into cubes, and place in a saucepan with broth.
Remove the meat, chop and cook the soup until the potatoes are ready.
10 minutes before the end of cooking, add the frying and stir.
Place chicken pieces on each plate and pour in soup.

Chicken and mushroom soup

Chicken soup with two types of mushrooms

A very aromatic and appetizing dish with a spicy aftertaste.

Ingredients:

Chicken thighs – 2 pcs.
Dried porcini mushrooms – 100 g
Potatoes – 1 pc.
Butter – 2 tbsp.
Champignons – 500 g
Cream – 500 ml.
Onion – 1 pc.
Vegetable oil – 50 ml.
Wheat flour – 1 tbsp.

Preparation:

Boil the thighs in boiling water along with the bay and pepper.

Add chopped potatoes to the soup.

Sauté chopped mushrooms of two types along with onions in butter and vegetable oil. At the end, sprinkle the mushrooms with flour.

Before frying, porcini mushrooms should be poured with boiling water and left to steep.

Add the roast to the soup. Bring the dish to full readiness and pour in the cream.

Boil and bring to taste.

With chicken broth

Time: 1 hour 20 minutes.
Number of servings: 8.
Calorie content of the dish: 32 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Mushroom soup with chicken turns out fragrant and satisfying if you cook it with chicken broth. The trick of this recipe is that the mushrooms are fried in butter. This gives the soup a richer, creamier taste.

Ingredients:

water – 3 l;
chicken breast – 500 g;
mushrooms – 400 g;
butter – 60 g;
potatoes – 3 pcs.;
parsley – 4 sprigs;
carrots – 1 pc.;
bay leaf – 1 pc.;
onion – ½ piece;
spices.

Cooking method:

Place the chicken breast in cold water, cook the broth and add a little salt.
Cut the mushrooms into slices, fry in butter until fully cooked.
Peel and cut the potatoes into cubes.
Remove the breast from the prepared broth, pour in the mushroom frying, cook everything over low heat for 10-15 minutes, after the allotted time, add the potatoes.
Chop the onion, grate the carrots, simmer the mixture in oil until golden brown, then add it to the broth.
Cut the chicken into pieces and return to the pan.
Place a bay leaf, add spices to taste, sprinkle chopped parsley on top, let sit for a few minutes before serving.

Hearty soup with beans, chicken and mushrooms

A very nutritious protein dish will be a good option for dinner.

Ingredients:

Chicken breast – 500 g
White beans - 200 g
Champignons – 400 g
Salt -
Onion - 100 g
Black pepper

Preparation:

Soak the beans in cold water for 6-12 hours.

Next, boil the beans in clean water until tender. This will take about forty minutes.

Wash the fillet and chop into pieces.

Chop the onion into half rings.

Chop the mushrooms into quarters.

Add chicken to beans. Cook the dish for another 25 minutes.

Next, add the onion and cook the soup for another five minutes.

Add the mushrooms and cook the soup for another ten minutes.

With champignons and greens

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 43 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: medium.

Noodle soup with champignons and herbs has an original taste due to the addition of ingredients such as celery root, tomato paste and garlic. The dish turns out to be satisfying, since, in addition to chicken and champignons, it contains home-made noodles. This recipe uses premium wheat flour, but you can experiment with this component and prepare, for example, rice or buckwheat noodles .

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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 sprigs;
onion – 1 pc.;
egg – 1 pc.;
garlic – 1 clove;
spices.

Cooking method:

Rinse the chicken, place it whole in a deep pan, cover with water, and boil until tender.
Remove the meat from the broth, remove all bones, cut the remaining fillet into cubes, and strain the broth.
Peel the vegetables, cut the carrots and celery into strips, finely chop the onion, fry all the ingredients in a frying pan with a little oil.
Peel the champignons, rinse and chop.
Place the pan with the broth on the stove, bring the liquid to a boil, then reduce the heat and add the following ingredients: mushrooms, frying, black peppercorns, salt, simmer for 10 minutes.
The flour should be sifted through a sieve, then put it in a mound and make a small depression in the center.
Beat an egg into the flour, add a little water and salt.
Knead the stiff dough, immediately roll it out and make small noodles.
Add tomato paste, chicken pieces, chopped garlic to the broth, then noodles, salt and pepper everything, boil for 10 minutes.
Serve the soup hot, garnished with chopped parsley.

Delicious Chicken and Mushroom Soup

Cream soup

Time: 1 hour 40 minutes.
Number of servings: 5.
Calorie content of the dish: 115 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: medium.

The original pureed mushroom and chicken soup has a creamy texture and delicate taste due to the presence of cream. It is better to take heavy cream, at least 30%. You need to be careful with this product when cooking, because at high temperatures the cream can curdle. If this happens, you can try to correct the situation by re-punching the mixture with a blender.

Ingredients:

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

Cooking method:

Rinse the chicken, divide into parts, fry in a frying pan with vegetable oil, turning regularly to the other side.
Add some water to the pan and simmer the meat for half an hour.
Peel the potatoes, rinse, cut into cubes.
Wash and peel the mushrooms, place them in a saucepan, add chopped potatoes.
Fill everything with hot water so that it covers the contents of the pan, cook for 20 minutes.
Pour the broth into a bowl, remove the meat from the frying pan, and pour the broth into the broth.
Remove the skins from the onion, chop finely, and fry until golden brown.
Separate the meat from the bones and separate it into fibers with your hands.
Place potatoes, mushrooms, chicken and onions in a blender and blend until smooth.
Pour the broth back into the pan, add the resulting puree, add cream.
Heat the soup well, wait until it starts to boil, then remove from heat and add spices.

Multicooker recipe

Time: 1 hour 30 minutes.
Number of servings: 8.
Calorie content of the dish: 44 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Chicken and mushroom soup prepared using a slow cooker is very aromatic and rich in taste. The main highlight of the recipe is that melted cheese is added at the end of cooking, which provides a delicate texture to the dish and a rich, creamy taste. The soup is often served with croutons or croutons made from various types of bread. This way the soup turns out 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.;
spices.

Cooking method:

Rinse the chicken, dry it, cut into small pieces.
Peel the vegetables, grate the carrots, chop the potatoes into cubes, finely chop the onion.
Wash the mushrooms thoroughly, remove any debris, and cut into slices.
Place chicken and vegetables into the multicooker bowl.
Pour in clean water, add spices, close the lid and set the “Soup” or “Stew” mode for 1 hour.
After the beep, open the lid and add finely chopped cream cheese.
Let the soup sit for 20 minutes until the cheese is completely melted.
Pour the first dish into portioned plates and garnish with croutons.
You can use sour cream or tomato sauce as a dressing for the soup.

Chicken soup with mushrooms in a slow cooker