Mushroom soup with chicken
Description
The soup is easy and quick to prepare. I love such soups for their simplicity. Nevertheless, they turn out quite filling. For making chicken and mushroom soup, you can use not only chicken wings, but also legs or chicken fillet. Instead of rice, I often use buckwheat, or even barley—this makes the soup especially hearty. The soup is ready to serve.
Instructions
- 1
Step 1
We'll cook the broth using chicken.
- 2
Step 2
Meanwhile, peel and cut the potatoes into cubes.
- 3
Step 3
I slice the carrot into thin strips and finely dice the onion.
- 4
Step 4
Rinse the mushrooms and slice them.
- 5
Step 5
Rinse the rice.
- 6
Step 6
Don't forget to skim the foam off the broth; you can also add bay leaf and onion to it. Once it comes to a boil, add potatoes, carrots, and half of the onion.
- 7
Step 7
Sauté the remaining onions with mushrooms in oil.
- 8
Step 8
Add rice to the soup, then add the sautéed mixture. Cook everything until the rice and potatoes are done. Serve the ready chicken mushroom soup with fresh herbs.