Chicken soup with champignons and noodles: step by step recipes with photos

A light, aromatic champignon soup with potatoes and noodles always turns out to be delicious, without requiring special skill or exotic ingredients. It cooks quickly and is eaten completely, and contented households require supplements. Rich mushroom noodle soup can be prepared in dozens of different ways. By adding and removing components, you can find the very perfect taste that will become a highlight and decoration of both everyday and festive tables.

How to make a soup with champignons and noodles

Like any other recipe, making mushroom champignon soup with noodles has its own secrets. Quality products provide an unrivaled taste and amazing aroma in the finished dish. Champignons should be chosen young, cut no more than 2-3 days ago if stored indoors. Champignons can be stored in the refrigerator for no more than a week.

Chicken breast on bone, wings, legs are perfect for broth. It should be borne in mind that in the last two cases, the broth will be more fatty and richer. Chilled meat should be selected carefully, referring to the slaughter date and expiration dates. Frozen breast must be prepared in advance. Scorch the skin over a fire or pull out the remnants of feathers and hairs. Rinse, dry with paper towels. Then cut the pulp into cubes or cubes. Broth on the bone is tastier and richer, so the bones go into the pot as well. Subsequently, they need to be removed.

Put the prepared chicken in an enamel or glass dish, cover with cold water and set on fire. Boil, reduce the heat to a minimum, so that the water only slightly bubbles and cook, removing the foam, for 1-2 hours, depending on the age and type of bird. An old rooster or chicken requires a long boil, and a broiler chicken with tender meat is minimal. The readiness of the meat can be determined by cutting a piece: there should be no pink juice in the middle, and the fibers should freely move away from each other. Add salt to the broth half an hour before readiness. Then you can start cooking the soup.

A simple recipe for soup with champignons and noodles

A quick soup of champignons and noodles with the simplest products can be prepared using a step-by-step recipe.

Required Ingredients:

• chicken broth - 1.8 l;
• potatoes - 400 g;
• carrots - 250 g;
• onions - 200 g;
• mushrooms - 200 g;
• vermicelli - 150 g;
• salt - 8 g.

Cooking method:

1. Boil the finished broth.
2. Peel vegetables, rinse again. Wash the champignons.
3. Grate the carrots coarsely, chop the rest of the products into strips.
4. Put potatoes in boiling salted broth, boil.
5. Add the rest of the vegetables and fruit bodies, cook for a quarter of an hour.
6. Add vermicelli, stir vigorously, cook for 3 to 8 minutes.

Ready soup can be served with sour cream or herbs

Soup with chicken, mushrooms and noodles

The classic recipe for mushroom soup with chicken.

Products:

• meat - 0.8 kg;
• water - 3.5 l;
• potatoes - 0.5 kg;
• mushrooms - 0.7 kg;
• vermicelli - 0.25 kg;
• onions - 120 g;
• carrots - 230 g;
• oil or lard for frying - 30 g;
• bay leaf - 2-3 pcs.;
• salt - 10 g;
• pepper - 3 g.

How to cook:

1. Prepare chicken broth. Salt before the end of cooking.
2. Rinse vegetables, peel, cut into cubes or strips, onions and carrots are thinner, potatoes are larger.
3. Wash the champignons, cut into slices.
4. Pour the onion into a hot frying pan with butter or bacon, fry until transparent, put the root vegetable and mushrooms, fry until the water evaporates.
5. Put potatoes in a boiling pan, boil and cook for a quarter of an hour. Season with salt and pepper to taste.
6. Lay out the frying, add the vermicelli, stirring occasionally, put the bay leaf.
7. Cook for 5 to 8 minutes, stirring occasionally.

Serve with finely chopped dill.

The dish can be cooked in a cauldron over an open fire, then a spicy wood-burning smoke will be added to the aroma of the mushrooms.

Fresh champignon soup with noodles and herbs

The greens give the mushroom soup a peculiar delicate flavor and amazing aroma.

You need to take:

• chicken - 1.2 kg;
• water - 2.3 l;
• champignons - 300 g;
• vermicelli - 200 g;
• potatoes - 300 g;
• carrots - 200 g;
• onions - 250 g;
• parsley - 30 g;
• green onions - 30 g;
• dill - 30 g;
• bay leaf - 2-4 pcs.;
• butter - 60 g.

Cooking steps:

1. Pour the prepared meat with cold water and put on the stove, cook for 1 to 2 hours, until tender.
2. Prepare vegetables: rinse, peel. Cut root crops and tubers into bars, onions - into cubes.
3. Rinse greens, chop.
4. Rinse the champignons, cut into small cubes.
5. Throw butter into a frying pan, melt, pour onions. Fry, add carrots and mushrooms. Fry until the juice evaporates.
6. Pour potatoes into a saucepan. Cook for a quarter of an hour, then add the roast, spices and noodles. Salt, simmer for 6-8 minutes, stirring so that the pasta does not stick to the bottom.
7. Shortly before the end, add bay leaf, add herbs. Turn off heating.

For cooking, you can use a variety of garden green herbs and vegetables, to taste

Frozen champignon soup with noodles

If there are no fresh mushrooms, it doesn't matter. You can make a wonderful first course from frozen ones.

Have to take:

• chicken - 1.3 kg;
• water - 3 l;
• frozen champignons - 350 g;
• potatoes - 0.6 kg;
• vermicelli - 180-220 g;
• onions - 90 g;
• carrots - 160 g;
• garlic - 3-4 cloves;
• butter - 40 g;
• salt - 10 g;
• bulgarian pepper - 0.18 kg.

How to cook:

1. Put the meat to cook.
2. Rinse the vegetables. Peel the root vegetables, grate the carrots, cut the onion into cubes, pass the garlic through a press, cut the potatoes into slices.
3. Remove the stalk and seeds from the pepper, rinse, chop into strips.
4. Pour potatoes into the finished broth, add salt to taste. Heat oil in a frying pan, fry the onion.
5. Add mushrooms without defrosting, fry, stirring occasionally. Add carrots and peppers, fry for another 4-6 minutes.
6. Put frying in the broth, add garlic and spices to taste. Simmer until tender for a quarter of an hour.

You can serve with sour cream, cream or herbs

Recipe for mushroom soup with champignons with noodles, paprika and turmeric

Turmeric gives a rich, sunny color and a pleasant aroma. In addition, it is a good substitute for the usual pepper.

You need to prepare:

• chicken - 0.8 kg;
• water - 2 l;
• potatoes - 380 g;
• carrots - 120 g;
• onions - 80 g;
• champignons - 230 g;
• vermicelli - 180 g;
• turmeric - 15 g;
• paprika - 15 g;
• salt - 8 g;
• garlic - 10 g.

Cooking steps:

1. Pour water over the chicken and put on fire.
2. Peel the vegetables, rinse, cut into strips, and the potatoes into cubes.
3. Wash and chop the mushrooms.
4. Pour tubers into a saucepan, boil for a quarter of an hour, add salt to taste.
5. Add mushrooms, other vegetables, boil and simmer for another 12 minutes.
6. Add noodles, spices and crushed garlic, boil until tender, depending on the type of pasta.

For the transparency of the broth, you can put the whole onion and carrot, which are removed at the end of cooking.

Soup recipe with champignons, noodles and smoked chicken

The soup with ready-made smoked chicken does not take a long time to cook. It can be cooked in 25-35 minutes.

Products:

• smoked fillet - 300 g;
• vermicelli - 100 g;
• champignons - 120 g;
• potatoes - 260 g;
• onions - 70 g;
• oil or lard for frying - 20 g;
• salt - 5 g;
• ground pepper - 2 g;
• cream or sour cream - 60 g;
• water - 1.4 liters.

How to cook:

1. Put water on fire. Cut the fillet into pieces.
2. Rinse vegetables, peel and chop into cubes.
3. Cut the washed mushrooms into thin slices.
4. Fry onion in oil until transparent, add mushrooms, fry until moisture evaporates.
5. Throw fillet into boiling water, cook for 10 minutes, add potatoes and simmer for another 10 minutes.
6. Season with salt and pepper, lay out the roast, simmer for no more than 6 minutes.
7. Pour in noodles and spices, boil for 6-8 minutes.

When serving, season with sour cream or cream, sprinkle with herbs to taste.

The soup has a rich smoked flavor

Champignon soup with noodles: recipe with garlic and zucchini

Zucchini is a dietary product, so the soup with them turns out to be light and with a delicate taste.

Ingredients:

• meat - 1.1 kg;
• water - 3 l;
• zucchini - 350 g;
• potatoes - 0.65 kg;
• onions - 110 g;
• mushrooms - 290 g;
• vermicelli - 180 g;
• garlic - 30 g;
• tomato - 80 g;
• any oil - 40 g;
• salt - 8 g;
• pepper - 3 g.

How to cook:

1. Prepare broth. Peel the vegetables and cut into cubes.
2. Wash the mushrooms and cut into cubes or slices.
3. In a preheated frying pan in oil, fry the onions, add carrots and tomatoes, then mushrooms, fry until the water evaporates.
4. Throw potatoes and zucchini into broth, boil for 15 minutes. Season with salt and pepper.
5. Pour in the frying, crushed garlic, spices, then the noodles and cook for 5-8 minutes.

Serve in a deep plate

Mushroom soup with champignons, noodles and celery

Celery gives the mushroom soup a rich, spicy flavor.

You need to prepare:

• meat - 0.9 kg;
• water - 2.3 l;
• mushrooms - 180 g;
• potatoes - 340 g;
• onions - 110 g;
• carrots - 230 g;
• celery stalks - 140 g;
• vermicelli - 1 tbsp.;
• frying oil - 20 g;
• salt - 5 g.

Stages:

1. Prepare broth. Chop mushrooms into slices, small ones can simply be washed.
2. Peel, wash, chop vegetables at will. Chop the celery into narrow rings.
3. Fry the onions in oil, then add the carrots and mushrooms, fry for another 4-5 minutes.
4. Pour tubers into the boiling broth, cook for a quarter of an hour.
5. Add frying, boil for another 5-7 minutes, add noodles and celery, cook for 5-8 minutes.

Serve with chopped herbs to taste

Nutritional value and calorie content of the dish

Diet soup is high in healthy protein and low in calories. Nutritional value of ready-made mushroom soup per 100 g of product:

• proteins - 2.2 g;
• carbohydrates - 1.6 g;
• fats - 0.1 g.

The calorie content of 100 g of the finished product is 19.7 calories.

Conclusion

Champignon soup with potatoes and noodles is a dietary product that can be given to children over 8 years old and people with gastrointestinal problems. Using the simplest ingredients, you can make a wonderful aromatic first course. With the help of various ingredients and spices, you can diversify the classic recipe, changing it as you like. To reduce calorie content, it is necessary to abandon frying vegetables in oil, putting them fresh in a saucepan, and also use lean meat.

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