Calories: Not specified
Cooking time: Not indicated
I propose to prepare a light and tasty chicken soup with champignons and vermicelli, see the recipe with photos below. When you don’t have time to cook, you can successfully replace it with pasta made from durum wheat. Bows, spirals, shells, horns, short noodles - any will do, as long as they are not too small and not too large. Unlike regular pasta, pasta made from durum wheat does not boil in the broth and does not lose its shape when heated. Of course, it doesn’t taste exactly like homemade noodle soup, but as a tasty, nutritious first course, this option is quite suitable.
The broth tastes better from homemade chicken. But the meat will take twice as long to cook - take this into account when planning your cooking time. You can use a pressure cooker if you have this useful device, and in a regular saucepan the broth will be ready in an hour and a half. To prevent it from turning whitish, the first water after boiling must be drained, and try not to allow a strong boil in the future. The correct heating is considered to be such that there is barely a noticeable movement on the surface of the broth, and air bubbles rise from the bottom of the pan in a thin stream.
Ingredients:
- chicken meat (legs or back part with back) – 400-500 g;
- water – 2 liters;
- potatoes – 2 pcs.;
- fresh champignons – 6-7 pcs.;
- curly paste - a handful;
- onion – 1 small onion;
- carrots – 1 pc.;
- vegetable oil – 1 tbsp;
- salt - to taste.
Recipe with photos step by step:
Clean and wash the chicken. If homemade, then scrape the skin with a knife to remove all dirt and feather residues. Rinse thoroughly under running water and cut into pieces. Pour cold water over the chicken and turn the heat to maximum. After boiling, cook for one or two minutes without reducing the heat. Drain off the first broth. Wash the pan, remove any remaining foam and scale. Pour water over chicken pieces. Fill with clean water again. Add salt, wait until it starts to boil and cook over very low heat until the meat is cooked. If foam rises, collect it with a slotted spoon. Depending on the age of the chicken, the meat will be ready in an hour and a half; if the chicken is “aged,” then in two hours.
When the broth is ready, remove the meat, return the pan to the fire, and heat to a boil. While it is boiling, peel the vegetables and mushrooms. Cut the potato tubers into strips, not very thin.
Cut the carrots and onions into cubes, finely, cut the champignons into plates or cut into quarters.
Place potato strips into the slightly simmering broth. Leave to simmer over low heat at a barely noticeable boil.
After about five minutes the potatoes will soften a little, you can add curly paste. Take a not very large one, keeping in mind that the paste will expand during cooking. Immediately after adding the pasta, stir the soup, otherwise pieces of dough will stick to the bottom. Cook from the beginning of boiling for about five minutes.
Meanwhile, sauté the onion in a frying pan with butter until translucent, without frying it so as not to interrupt the taste of the rich chicken broth. Add the carrot cubes and continue to simmer the vegetables for a few more minutes until the carrots soften a little.
Add champignons. Increase the heat slightly and evaporate the mushroom juice. There is no need to fry the mushrooms.
As soon as the excess liquid has evaporated, transfer the vegetables and mushrooms to the soup and stir. If necessary, add salt, you can season it with spices to taste, but it is better to discard them, the soup will be tasty without any aromatic additives. Cook until the pasta is ready, stirring the soup occasionally and testing the pasta for readiness. Even if you cook the pasta until fully cooked, it will still remain dense and will hold its shape without boiling over.
Once ready, leave it on a warm burner and let it sit, covered, for 10-15 minutes. Before serving, you can add fresh or frozen cilantro, parsley, dill (if you like). Pour the hot, aromatic soup into bowls and serve. Bon appetit!
Noodle soup with mushrooms It's very easy to prepare. This delicious first course with noodles can be prepared with chicken, and during Lent without meat at all, only with mushrooms and vegetables.
Noodle soup with mushrooms
This soup will taste best with homemade homemade noodles, dried for future use, but if you don’t have any, store-bought egg noodles in the form of paste or nests will do. I used frozen wild mushrooms for the noodle soup; they were saffron milk caps. Mushroom noodles will turn out very tasty and aromatic with dried mushrooms (they must first be soaked for several hours, or better yet overnight in water or milk) or champignons. I didn’t have time to roll it out, I used a ready-made one, but I added bright colors of sweet peppers and carrots to it. My noodles are cooked like Hungarian noodles, only without adding garlic, and instead of champignons, saffron milk caps are added to the noodles.
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 saffron milk caps) – 150 g,
- Potatoes – 4 pieces,
- Carrots – 1 piece,
- Onion - optional (I didn't use it).
- Bell pepper – half (I used frozen ones from the summer),
- Salt, spices - to taste,
- Vegetable oil for sauteing - optional
- Greenery,
- Sour cream - when serving the dish.
How to cook noodle soup with chicken, mushrooms and vegetables
Video recipe from Yana’s YouTube channel:
Mushroom noodle soup with champignons and cheese in the multicooker Stadler Form Chef One-919
Surely for most housewives and hostesses, preparing chicken soup with mushrooms and noodles will not be the slightest bit difficult. A simple recipe, accessible and cheap ingredients, all this brings it to the top position among first courses. Why then discuss his recipe? It's simple: we will try to show how you can transform a familiar and painfully well-known dish in a new way, turning it into a real restaurant delicacy.
Classic recipe
But first, let’s get acquainted with the classics of the genre, the recipe that our mothers and grandmothers used, trying to feed us hot and aromatic soup.
Ingredients:
- 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 soup turns into an incomprehensible mess. 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!).
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.
Ingredients:
- 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.
- In that recipe It is better to use porcini mushrooms. 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.
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 7-10 years of age, before which it is absolutely forbidden to eat mushrooms.
Ingredients:
- 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!
Step 1: Prepare the chicken.
To prepare this soup, you can use any parts of the chicken, but a more ideal rich broth will be obtained from a whole small carcass or chicken legs, which we will use. We rinse them thoroughly under streams of cold running water, while using tweezers or the tip of a knife to remove small feathers with hairs from the surface of the skin, which very often remain on its surface after machine cleaning. Then we dry the legs with paper kitchen towels, place them on a cutting board and, if desired, divide them into parts according to the joints, that is, separately the thigh and lower leg.Step 2: prepare the broth.
We move the meat into a deep saucepan, fill it with purified water, the amount of which we adjust depending on the desired thickness of the soup, and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid and reduce the heat to the minimum level. Add a bay leaf and a little allspice to the pan, cover it with a lid so that there is a small gap left, and cook the broth until the chicken is completely cooked, about 40–50 minutes.
Step 3: Prepare the remaining ingredients.
Meanwhile, using a clean kitchen knife, peel the carrots and onions, and remove the roots from each mushroom. Then we rinse everything under running cold running water, dry it with paper kitchen towels, place it on a cutting board one by one and continue preparing. Chop the onion into cubes or quarters up to 1 centimeter thick, and chop the carrots on a medium grater.
Chop the mushrooms into slices 5-6 millimeters wide, distribute the slices into separate bowls, place the remaining ingredients that will be needed to prepare the soup on the countertop, and proceed to the next step.
Step 4: prepare vegetable dressing with mushrooms.
Place a frying pan over medium heat and pour a little vegetable oil into it. After a few minutes, place the chopped onion in the heated fat and simmer until transparent. 2–3 minutes.
Then add carrots to it and cook them until they are soft for about another 3 minutes, stirring constantly with a wooden kitchen spatula. Next, throw the chopped mushrooms into the pan and simmer everything together 8–10 minutes until the moisture from the champignons has almost completely evaporated.
Don’t go too far from the stove; when the liquid has boiled away, fry the dressing some more. 4–5 minutes until fully cooked, then set aside from the heat and move on.
Step 5: prepare the broth and boiled chicken.
While we were frying and stewing, the broth was prepared. Using a fine mesh sieve, strain it into a clean deep saucepan and put it back on medium heat, letting it boil. We transfer the chicken to a plate, cool it near the slightly open window and then act on the basis of our own desires, you can remove the meat from the bones and cut into portions or disassemble it into fibers using two table forks.
Step 6: cook chicken noodle soup with mushrooms.
As soon as the broth boils again, add homemade or store-bought noodles into it and cook it 3–4 minutes. Then add a dressing of onions, carrots and mushrooms to the pan. Add shredded chicken there, salt to taste, ground black pepper and keep the first hot dish on the stove for another 2–3 minutes.
Next, turn off the heat, cover the soup with a lid, and let it brew 7–10 minutes and go ahead and taste it!
Step 7: serve chicken noodle soup with mushrooms.
After cooking, let the chicken noodle soup with mushrooms infuse a little, then, using a ladle, pour portions into deep plates, if desired, crush each with fresh finely chopped dill, parsley, cilantro, basil or green onions and serve for lunch as the first hot dish. This delicacy can be supplemented with cream, sour cream, tomato-based sauce, salad and, accordingly, bread, croutons, crackers or toast. Cook with love and be healthy!
Bon appetit!
If you want to use dried mushrooms, then before doing this you should soak them in lightly salted water for 2-4 hours. Then boil for 40–60 minutes, dry, chop and simmer with almost ready onions, as well as carrots for only 4–5 minutes, after which the dressing can be added to the broth and then cook the soup as indicated in the recipe;
An excellent replacement for vegetable oil is butter; it will give the soup a more delicate flavor, and any other edible mushrooms will give the champignons;
Very often, along with spices and boiled chicken, fresh finely chopped herbs, a couple of tablespoons of tomato paste, cream, sour cream, a few beaten chicken eggs or grated hard cheese are added to the boiling soup. Each of these products individually pleasantly changes the taste of the finished dish;
The recipe contains classic spices, the set of which can be changed based on your own preferences.
Mushroom noodles with chicken is a very tasty first course, suitable for a warm family dinner, when everyone in the household gathers at one table. They will definitely like it, they will even ask for more. Try it, you won’t regret it! Write down the recipe for mushroom noodles with chicken and vegetables soon!
Ingredients:
- chicken meat – 1 kg;
- champignons – 200 gr.;
- onion (medium) – 2 heads;
- carrots – 2 pcs.;
- celery - petiole;
- parsley root – 1-2 pcs.;
- dill, parsley - a small bunch;
- ghee – 3-4 t.l.;
- peppercorns – 5-10 gr.;
- ground allspice – 5 gr.;
- salt - to taste.
- for noodles: wheat flour – 300 gr.;
- chicken egg – 1 pc.;
- salt – 1 tsp.
How to cook noodles with mushrooms and chicken:
Preparing chicken broth for mushroom noodles
Wash the chicken meat under running water, place in a small saucepan, add filtered water and put on fire. Bring to a boil, drain the liquid, add fresh liquid and boil again. Turn the heat down and cook until done.
Peel one onion and carrot from all excess, finely chop or grate. Grate the celery and parsley root on a coarse grater. Place all processed vegetables along with peppercorns into boiling meat broth. When ready, strain the chicken broth and cut the chicken meat into small pieces.
Preparing vegetable dressing for chicken noodles with mushrooms
Peel the remaining onions and carrots and cut into medium cubes. Wipe the champignons with a napkin and cut into thin slices.
You can use any mushrooms to make noodles. Noodles with porcini mushrooms are very aromatic. And if you don’t have fresh ones on hand, you can cook mushroom noodles from frozen or dried mushrooms. It will be very tasty!
Heat a frying pan with a small amount of vegetable oil, add the onion, slightly reduce the frying temperature and cook for about 5 minutes. Then add carrots and fry the same amount.
Place the prepared vegetables on a plate, add a little oil to the frying pan and place the mushroom plates. Fry for no more than 10 minutes. Add the onion and carrots, simmer a little and transfer to the meat broth. Place the latter on the stove, turning on low heat.
Preparing homemade noodles for soup
To prepare real homemade noodles for soup at home, you need to combine pre-sifted flour with salt, fold it into a “slide,” and make a depression in the middle. Pour in the egg and add a little purified water. Knead the dough. Cover with a clean towel and let it sit for half an hour.
Roll out the dough for homemade noodles well, cut into strips 5 cm long. Place on the kitchen table and let dry. Boil water, add salt, add homemade product and boil for no more than 3 minutes. Transfer to a colander.
Rinse the greens thoroughly under water and chop. Place homemade noodles along with chopped chicken and fried vegetables into meat broth, bring the mushroom soup to a boil and simmer for 3 minutes. Before serving, add herbs, pepper and salt to the mushroom noodles with chicken at your discretion.
Now you know that the recipe for mushroom noodles with chicken is very simple and easy to prepare. Prepare this delicious hearty soup for your home.
Watch the video: mushroom noodles from frozen mushrooms in a slow cooker in 30 minutes
+
