Chicken Mushroom Soup is a great alternative to regular chicken broth soup. The delicate taste and aroma of champignons will add zest to the usual dish. Easy to prepare, it will surely appeal to both children and adults.
It is necessary
-
- 300 g of chicken meat;
- 200-300 g of champignons;
- 2-3 onions;
- 1 carrot;
- 3-4 medium potatoes;
- 2-3 cloves of garlic;
- salt
- Bay leaf
- spices to taste;
- frying oil;
- 2.5-3 liters of water;
- parsley and dill.
Instructions
Step 1
Rinse the chicken pieces under running water. Place in a saucepan and cover with water. Put on fire and, bringing to a boil, let it boil for 2-3 minutes. Drain the resulting first broth. Rinse the cooked pieces of chicken again under running water. Put in a saucepan, pour water over 2/3 of the container. Put to simmer and, bringing to a boil, reduce heat to medium. Add salt and spices.
Step 2
Peel and rinse onions, carrots and garlic. Finely chop the onion and garlic. Grate the carrots. Heat vegetable oil in a skillet and fry the onion until golden brown, stirring occasionally. Add the grated carrots. Stir and continue simmering. Place the chopped garlic in a skillet and simmer for another 2-3 minutes. Salt.
Step 3
Rinse the champignons in running water. Cut into thin slices. Fry in hot vegetable oil, stirring occasionally. Salt.
Step 4
Remove the chicken pieces from the broth. Cool slightly and separate the meat from the bones. Put the meat back in the broth.
Step 5
Peel the potatoes, wash and cut into strips. Place in boiling broth. Cook until half cooked. Then add the stewed mushrooms and vegetables to the broth. Stir and cook until the potatoes are tender.
Step 6
Add a couple of bay leaves to the soup 1-2 minutes before cooking. Let it boil and turn off the heat.
Step 7
Serve Chicken Champignon Soup with chopped herbs and white bread croutons.
