Chicken soup with mushrooms
Description
Perfect for lunch. If you have a home-raised (farm) chicken, it should be cooked for at least 1 hour to ensure the meat becomes tender. If using broiler chicken, it needs to be boiled for about 30 minutes. First, cook the chicken parts, then add the vegetables; otherwise, the vegetables will become overcooked while the chicken remains tough. If desired, you can substitute parsley with dill, celery, green onion, etc. Serve the soup hot with bread and sour cream. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Cut the chicken into pieces, peel the potatoes, carrots, onions, and garlic, and rinse them in water.
- 2
Step 2
Place the chicken pieces in a pot or cauldron. If necessary, cut them into portions and remove the skin.
- 3
Step 3
Pour in hot water and place the container on the stove. Bring to a boil and remove the foam that forms with a skimmer. Then reduce the heat and simmer the chicken for about 40-45 minutes.
- 4
Step 4
Meanwhile, cut the potatoes into small cubes and grate the carrots. You can also chop the carrots into small cubes if desired.
- 5
Step 5
Finely dice the onion and add the chopped vegetables to the broth. Stir and cook for about 10–12 minutes.
- 6
Step 6
Rinse the mushrooms in water and cut them into cubes or slices — as you prefer. If the mushrooms are small, you can add them to the soup whole.
- 7
Step 7
Add the sliced mushrooms to the broth and boil for about 2-3 minutes.
- 8
Step 8
Wash and chop the fresh parsley, add it to the soup along with seasonings and spices. Optionally, add a couple of bay leaves. Mix the soup and press a garlic clove into it. Taste the soup and turn off the heat. Let it steam, covered, for 5–10 minutes, then serve.
- 9
Step 9
Place the chicken pieces in a deep plate, pour the broth with vegetable slices over them, and serve with sour cream, garlic mayonnaise, and bread. Enjoy your meal!