Even a very busy hostess or a novice cook can cook fragrant mushroom soup with vermicelli quickly and without excessive effort. The dish is prepared both in chicken broth and vegetable broth. It can be safely introduced into the menu of people who follow a diet for weight loss or honor numerous church holidays and fast.
To prepare the soup, champignons, mushrooms, boletus, porcini mushrooms, chanterelles are taken. Any mushrooms are good in a mix, as they always blend harmoniously with each other. Frozen, store-bought, do not require pre-cooking. It is enough to defrost them naturally (without water). Dried mushrooms should be pre-soaked in cold water for 4 hours, and then rinsed thoroughly.
Fresh forest mushrooms must be sorted and cleaned. They must be boiled in a separate pan in lightly salted water for about 30 minutes. Here you can add a little laurel and black peppercorns. This water after cooking is completely drained and not used for food. Ready mushrooms are laid out in a colander so that all the liquid is glassed.
Taste Info Hot soups / Mushroom soup / Vermicelli soup
Ingredients
- Broth (vegetable, chicken) - 2 l;
- Mushrooms: dry - 150 g, frozen - 250 g, fresh - 200 g;
- Small vermicelli from durum wheat - 80 g;
- Potatoes - 2 pcs.;
- Odorless sunflower oil - 30 ml;
- Carrots - 1 pc.;
- Bulb yellow or white - 1 pc.;
- Fresh greens - parsley, dill, celery;
- Black pepper and salt - to taste.
How to cook fresh mushroom soup with vermicelli
In the presence of ready-made chicken broth, soup with mushrooms and vermicelli is cooked in about 30 minutes. However, the use of ordinary water does not in the least detract from the taste of the finished dish. So, while the liquid in the pan boils, you need to peel the washed and prepared vegetables.
Prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, potatoes are put into it, salted.
Carrots are best grated. So her "presence" in the soup will become more harmonious, and the color of the broth will become deeper. Onions cut into small cubes.
Put a medium-sized frying pan with a flat bottom on a slow fire. All sunflower oil is poured here, onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.
Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and hold a little over an even heat, stirring often.
After 3 minutes, the contents of the pan can be sent to the pot with the finished potatoes.
As soon as the saucepan boils again, vermicelli is poured into it. So that the pasta does not sink to the bottom and does not turn into a lump, the contents of the container are stirred for a minute.
It remains to cook the soup for no more than 5 minutes. For taste, bay leaves are added, which should be removed from the soup at the end of cooking. At this point, the dish is peppered and salted. After the soup is cooked, chopped greens are laid out in it.
The saucepan removed from the fire should “reach” to the desired state. To do this, the soup is left under the lid for 5 minutes, and only then it is poured into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.
Mushroom soup with noodles is ready, this light dish with a rich smell will perfectly diversify the everyday menu and will become a good part of the festive feast.
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Plain chicken soup is prepared light, in a clear broth, with a small amount of vegetables. It is good in such a simple execution, but if you add small pasta and fried mushrooms to it, the soup takes on a completely different taste.
Chicken soup with mushrooms and noodles, the recipe with a photo of which we offer, turns out to be thick, satisfying. As a rule, it is precisely such prefabricated dishes that become favorites.
You can add any vegetable of your choice to this soup. It can be either fresh seasonal or frozen mixture, there is no difference in preparation. The only thing to consider is that frozen vegetables cook faster, and you need to make sure that they do not get overcooked. Add any pasta to chicken soup, you can add not only vermicelli, but also homemade noodles or not very large horns. Well, mushrooms will be the most common - champignons, they are available all year round and are relatively inexpensive. In addition, these mushrooms cook very quickly. By the way, we recall that last time we cooked.
Ingredients:
- chicken breast - 400-450 gr;
- water - 2 liters;
- onion (for broth) - 1 pc;
- celery stalks - 5-6 pieces (in the broth);
- carrots - 1 small;
- potatoes - 2-3 pieces;
- onions - 1 small onion (for frying);
- vegetable oil - 2 tbsp. spoons;
- fresh champignons - 7-10 pieces (small);
- fine pasta - 3 tbsp. spoons;
- salt - to taste;
- dill greens finely chopped - 2-3 tbsp. spoons.
We will cook the whole chicken breast, without separating it from the bone, so that the broth turns out to be rich and the meat juicy. Fill with cold water. We wait for the start of boiling, immediately reduce the heat to the minimum. With a slotted spoon, we collect the foam two or three times. 
For taste and color, add an unpeeled onion and celery stalks to the broth. Be sure to pour the onion with hot water, and cut the root neck, clean the bottom from the remnants of the roots. Let it boil again, add salt to taste. We fasten the fire so that the boil is weak, and leave to cook, loosely covering the lid. 
After 40-45 minutes, the breast will be ready. We filter the broth. We select the meat, discard the onion and celery. 
We put the broth on a low fire, and while it boils, wash and cut the vegetables for the soup. Chop the carrot into thin strips, chop the onion into small cubes. 
Cut the potatoes into strips, not very small. Cut mushrooms into slices. Leave small mushrooms whole or cut in half. 
We shift the potato straws into the boiled broth. Cook at a gentle boil for ten minutes. 
While the potatoes are cooking, make the vegetable fry. As soon as the broth with potatoes boils, pour oil into the pan and pour the onion cubes. After two or three minutes, add carrots, simmer over low heat for about five minutes. 
Lay out the mushrooms. Mix with vegetables, slightly increase the heat to evaporate the mushroom juice. Lightly fry the mushrooms or leave light - a matter of taste. 
We shift the vegetables with mushrooms into the broth, stir. Let it boil again, taste for salt, add salt if needed. 
Immediately after boiling, add vermicelli to the chicken soup (in our case, we added small horns). Stir so that the pasta does not gather on the bottom and cook the soup for 5-6 minutes until the pasta is half cooked. 
We turn off the fire. Pour finely chopped dill greens into the soup, cover and let it brew. While the soup is infused, the fine pasta will reach readiness and become soft. 
Chicken meat is cut into pieces or disassembled into fibers, added to soup or plates. Pour thick tasty soup and serve to the table. Bon appetit! 
We also offer you to cook.
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The most popular among all first courses is mushroom soup with chicken. And there is a reasonable and simple explanation for this: affordable and minimal price of products (may vary at the discretion), speed and ease of preparation, low calorie content and pleasant taste. In addition, it is allowed to be used for many gastrointestinal disorders, unlike fatty cabbage soup in pork broth, or it is recommended even by experienced nutritionists.
Plenty of cooking options. You can use dried, frozen and fresh mushrooms, add various vegetables, cheeses, tomato paste, pasta and cream. Today, from the article, culinary fans will learn the recipe and technology for its preparation. Such an original and delicate dish will undoubtedly become the hallmark of any chef.
Mushroom soup with chicken: recipe
Composition of products: two legs without skin or breast, two hundred grams of oyster mushrooms (any mushrooms), potatoes (two root crops), onions, a glass of milk, flour (50 g) and a piece of butter. Required spices: a pinch of thyme, nutmeg (one gram), black pepper, dry dill, garlic salt.
Boil chicken meat, draining the first broth. Cut the finished legs into small pieces and send back to the broth with pepper, salt and bay leaf. Saute chopped onion in butter until brown, put oyster mushrooms in a pan and fry well. At the end of sautéing, add dry thyme.
Put the onion-mushroom mass and diced potatoes into the chicken broth. In a glass of warm milk, stir the indicated amount of flour until a thick consistency. Pour in a thin stream with chicken, tossing nutmeg with dill. Boil until potatoes are completely softened. If the dish seems too thick, it can be diluted with boiled water. Serve with greens.
Soup with champignons and gossamer vermicelli
Ingredients: three hundred grams of porcini mushrooms, a little less than a glass of noodles, chicken breast, one zucchini, onion, fresh carrots and garlic (three cloves). You can not do without black peppercorns (five grains), green onions, bay leaves, parsley and salt.
Boil the meat with a clove of garlic, half a carrot and ½ part of an onion (you can whole, after peeling). Put the bay leaf and pepper before turning off the burner.
The broth should be filtered, the breast should be disassembled from bones and skin - cut into fibers and thrown into a saucepan with clean broth.
Rinse the porcini mushrooms, put in boiling water and leave for 5-7 minutes. Then boil them for 15 minutes. Fry the remaining onion with grated carrots and chopped zucchini. Transfer vegetables with mushrooms to the broth.
Boil the pasta in a separate saucepan and toss it into the mushroom soup with chicken. Send chopped garlic and chopped greens there. Let it boil and add a piece of butter.
With melted cheese
The cooking process is identical. For half a kilogram of chicken fillet, you need to take champignons (three hundred grams), potatoes (4 pcs.), Carrots, onions, processed cheese, garlic and herbs (cilantro, dill).
In advance, cut the meat into medium pieces or fibers and boil in a three-liter saucepan, adding seasonings (bay leaf, pepper, salt). If the broth is too cloudy, then drain it and add clean water. After about 15 minutes, we send the potatoes to the chicken - cook until softened.
On a mixture of vegetable and butter, fry champignons with onions and carrots. Transfer to broth. Put chopped garlic and cheese. Stirring constantly, wait for the cheese to melt. We chop the greens and decorate mushroom soup with chicken with it. The presence of cheese gives a noble taste and pleasant aroma to the dish.
Creamy puree soup
Nutritious, very gentle and dietary culinary creation will outshine other dishes with amazing taste. For three hundred grams of fresh champignons, you should take (200 g), the same amount of potatoes, half a liter of 33% fat cream, onions (two heads), cilantro, parsley. Add seasonings based on personal preference.
Finely chop the fillet into thin strips and boil in a lightly salted liquid. Separately, we prepare potatoes, from which we will later make mashed potatoes.
Lightly sauté the chopped onion, then add the mushrooms. Send potatoes, meat and mushroom mixture to a blender. Pour cream into the crushed mass, season with spices and heat. In puree soup (mushroom with chicken), add finely chopped greens and croutons (optional).
Exquisite cream soup
For the dish, both fresh and any kind are suitable. In our recipe there will be fresh champignons in the amount of three hundred grams, since they cook faster. To reduce calories, instead of potatoes, put zucchini, also onions, chicken fillet (300 g) and 20% cream (500 ml).
Grind boiled meat in a food processor. We cut off the peel from the zucchini - cook until cooked, then interrupt in a blender along with sautéed onions and champignons. We combine both ingredients, dilute with cream and put your favorite spices. Be sure to warm up the creamy cream soup (mushroom with chicken) to 40 o C. Now you can enjoy your own culinary masterpiece and treat your guests.
Mushroom soup with chicken: calorie content of the dish
Approximately such a soup will be about 200 kcal. It all depends on the composition of the ingredients. For example, potatoes have a higher calorie content than zucchini. Meat with skin is fatter, the presence of cream and cheese also add calories. If you cook a dish just for that, it will only have 22 kcal. Decide for yourself what is best for you.
There are many variations of chicken mushroom soup. The most popular recipes for this dish are: soup with chicken and potatoes, with chicken and noodles, cream soup with chicken and mushrooms. When and where the recipe first appeared is difficult to guess. But we can say with confidence that in Russia this dish has always been very popular. And no wonder. A huge number of various 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 are composed of proteins and carbohydrates, but at the same time, they are 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 in cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments have been revealed. In turn, chicken meat contains practically 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 cuisine. 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.
Soup with chicken and potatoes
Ingredients:
- 0.5 kg chicken breast
- 4 potato tubers
- 1-2 pcs. onion
- 2 carrots
- 300 gr. mushrooms
- vegetable oil
- greenery
- spices and salt
First, let's prepare a rich chicken broth. To do this, put the washed chicken breast in a pan with cold water. Bring to a boil over high heat, remove the scale and turn off the gas. We give the broth to sweat for an hour and a half, not forgetting to remove the foam so that it turns out to be as transparent as possible. At this time, prepare other ingredients. Now let's take a look at the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Drain in a colander and rinse thoroughly under running water. Let freshly frozen mushrooms thaw.
Wash fresh mushrooms and let drain. We cut the mushrooms in any convenient way: plates or cubes. Finely chop the onion, rub the carrots on a medium grater. We make frying vegetables in vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until cooked. When the chicken broth is ready, take out the meat and cut it into pieces.
We return the chicken to the pan, spread the potatoes, cut into cubes or strips. After a few minutes, add mushroom vegetable frying to the soup. We throw spices: peppercorns and bay leaf. Cook on low heat for another 5-10 minutes, turn off the gas and cover with a lid. Before serving, add chopped dill or parsley to the mushroom soup with chicken, as in the photo.
Mushroom soup with vermicelli
Ingredients:
- 2 chicken fillets
- 100-200 gr. vermicelli
- 300 gr. mushrooms
- onion head
- 2 carrots
- 2-3 garlic cloves
- dill
- vegetable oil
- butter
- spices and salt
This soup is made with mushroom broth. It can be made with fresh, frozen or dried mushrooms. The broth is simmered over low heat for about an hour. Mushrooms usually give a lot of scale. Therefore, do not forget to stir and remove the foam with a slotted spoon. While the broth is languishing, let's take care of the meat.
Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown. Add the meat to the mushroom broth, salt to taste and put the spices. Throw the potatoes, cut into strips, into the pan with the total contents. Then we will make carrot-onion frying. We steam the vegetables until soft. When the potatoes are ready, add a few handfuls of small vermicelli and onions and carrots to the soup. Let's boil for 5-10 minutes. We cover with a lid. Let it brew.
Cream soup with chicken and mushrooms
Ingredients:
- 0.5 kg chicken fillet
- 300 gr. mushrooms
- natural cream 300-500 ml.
- 1 bulb
- 1-2 tbsp. spoons of flour
- 50 g butter
- a couple of cloves of garlic
- dill or parsley
- spices and salt
The recipe for mushroom puree soup with chicken is quite simple, but the dish turns out to be very tasty, tender and satisfying.
Let the chicken broth boil. At this time, we heat the pan, melt the butter in it and put the chopped onion. Bring it to a golden color and add the sliced \u200b\u200bchampignons. Stew for 10-15 minutes, and then spread in chicken broth and cook until the meat is cooked. Remove all the products with a slotted spoon and grind in a blender until smooth, adding a little broth.
We spread the resulting mass back into the pan. Let's start making the buttercream. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. The resulting sauce is poured into the soup, heated, but do not boil. Salt and pepper to taste. During serving, decorate with greens. Squeezed garlic will add spice to the puree soup.
All recipes have a place to be on your table. Delicious, healthy, nutritious - such soups bring pleasure!
Soup noodles with mushrooms very easy to prepare. This delicious first course with noodles can be prepared with chicken, and in fasting without meat at all, only with mushrooms and vegetables.
Soup noodles with mushrooms
This soup is best served with homemade homemade noodles, dried for future use, but if this does not happen, store-bought egg noodles in the form of paste or nests will do. Mushrooms for noodle soup I used forest frozen mushrooms. Very tasty and fragrant mushroom noodles will turn out with dried mushrooms (they must first be soaked for several hours, and preferably overnight in water or milk) or champignons. I didn’t have time to roll, I used the finished one, but I added bright colors of sweet pepper and carrots to it. My noodles are cooked like Hungarian ones, only without the addition of garlic, and mushrooms are put in the noodles instead of champignons.
For the chicken and mushroom noodle soup recipe I used:
- For 3 liters of water - a quarter of a chicken,
- Noodles - 100 g
- Mushrooms (I have frozen mushrooms) - 150 g,
- Potatoes - 4 pieces,
- Carrots - 1 piece,
- Onions - optional (I didn't use)
- Bulgarian pepper - half (I did use frozen since the summer),
- Salt, spices - to taste,
- Vegetable oil for passivation - optional,
- Greenery,
- Sour cream - when serving.
How to cook noodle soup with chicken, mushrooms and vegetables
Video recipe from the YouTube channel from Yana:
Mushroom noodle soup with champignons and cheese multicooker Stadler Form Chef One-919