Chicken and mushroom soup
Description
The soup is simple and quick to prepare. Cook the meat, chop the vegetables and mushrooms. Sauté the carrots and onions together, and fry the mushrooms separately. Boil the potatoes in the water used to cook the chicken. Add the sautéed vegetables, cooked meat, and let it steep. Serve the chicken and mushroom soup hot. If desired, you can add sour cream or mayonnaise. Croutons or toasted bread on the side would also be a nice addition. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the chicken fillet, cut it into large pieces, and pour 2 liters of clean water over it. Place on the stove, bring to a boil, skim off the foam occasionally, then simmer over medium heat for 35 minutes. To prevent boiling over, leave the lid slightly ajar.
- 2
Step 2
While the broth is boiling, don't waste time—wash the vegetables. Slice the mushrooms.
- 3
Step 3
Chop the onion into small cubes.
- 4
Step 4
Cut the carrots into rings.
- 5
Step 5
Finely chop the greens.
- 6
Step 6
Cut the potatoes into cubes, place them in a bowl, and cover with water so they don't darken until you need them.
- 7
Step 7
Sauté the onion until translucent, then add the carrots and cook for about 4 minutes.
- 8
Step 8
As soon as the meat is ready, remove it from the broth and set aside to cool. Drain the water from the potatoes, put them into the pot, add a couple of bay leaves, and cook for 10 minutes.
- 9
Step 9
In a clean skillet, sauté the mushrooms. Do not overcook—5 to 7 minutes is enough. After that, transfer them to the pot with the potatoes.
- 10
Step 10
Cut the meat into pieces.
- 11
Step 11
Add a little noodles, meat, onion, carrot, and herbs to the soup pot. Season with salt and pepper to taste. Then cook the soup for another 6-8 minutes until done. Let it steep for a few minutes afterward.