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

Light, fragrant mushroom soup with potatoes and vermicelli always turns out to be excellently tasty, without requiring special skills or exotic ingredients. It is prepared quickly and eaten completely, and satisfied household members require supplements. Rich mushroom soup with vermicelli 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 cook soup with champignons and vermicelli

Like any other recipe, cooking champignon mushroom soup with vermicelli has its own secrets. High-quality products provide an unsurpassed taste and amazing aroma of the finished dish. Mushrooms must be chosen young, cut no more than 2-3 days ago if stored indoors. Mushrooms can be stored in the refrigerator for up to a week.

For the broth, chicken breast on the bone, wings, legs are perfect. It should be borne in mind that in the last two cases, the broth will be more fatty and saturated. Chilled meat should be chosen carefully, referring to the date of slaughter and expiration dates. Frozen breast must be pre-prepared. Singe the peel over the fire or pull out the remnants of feathers and hairs. Rinse, dry with paper towels. Then cut the pulp into cubes or cubes. The broth on the bone is tastier and richer, so the bones also go into the pan. Subsequently, they must be removed.

Put the prepared chicken in an enamel or glass bowl, pour cold water over it and set on fire. Bring to a boil, reduce the heat to minimum so that the water only bubbles slightly 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 requires a minimum. 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 move freely from each other. Half an hour before cooking, add salt to the broth. Next, you can start making soup.

A simple recipe for soup with champignons and vermicelli

Mushroom Vermicelli Quick Soup with the simplest ingredients can be prepared using a step-by-step recipe.

Necessary ingredients:

• chicken broth – 1,8 l;
• potatoes – 400 g;
• carrots – 250 g;
• onion – 200 g;
• mushrooms – 200 g;
• vermicelli – 150 g;
• salt – 8 of

Cooking method:

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

Ready soup can be served with sour cream or herbs

Soup with chicken, champignons and vermicelli

Classic chicken mushroom soup recipe.

Products:

• meat – 0,8 kg;
• water – 3,5 l;
• potatoes – 0,5 kg;
• mushrooms – 0,7 kg;
• vermicelli – 0,25 kg;
• onion – 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 mushrooms, cut into slices.
4. Pour the onion into a hot frying pan with oil or lard, fry until transparent, put the root crop and mushrooms, fry until the water evaporates.
5. Put the potatoes in a boiling pot, boil and cook for a quarter of an hour. Salt, pepper to taste.
6. Put the frying, pour, stirring, vermicelli, put the bay leaf.
7. Cook for 5 to 8 minutes, stirring.

Serve with finely chopped dill.

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

Fresh champignon soup with noodles and herbs

Greens give the mushroom soup a peculiar subtle flavor and amazing aroma.

It is necessary to take:

• chicken – 1,2 kg;
• water – 2,3 l;
• champignons – 300 g;
• vermicelli – 200 g;
• potatoes – 300 g;
• carrots – 200 g;
• onion – 250 g;
• parsley – 30 g;
• green onions – 30 g;
• dill – 30 g;
• bay leaf – 2-4 pcs .;
• Butter – 60

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: wash, peel. Root vegetables and tubers cut into bars, onions – into cubes.
3. Rinse greens, chop.
4. Wash mushrooms, cut into small cubes.
5. Throw oil into the pan, melt, pour the onion. 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 vermicelli. 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 greens. Turn off heating.

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

Frozen champignon soup with vermicelli

If there are no fresh champignons, it does not matter. You can make a wonderful first course from frozen.

Have to take:

• chicken – 1,3 kg;
• water – 3 l;
• frozen champignons – 350 g;
• potatoes – 0,6 kg;
• vermicelli – 180-220 g;
• onion – 90 g;
• carrots – 160 g;
• garlic – 3-4 tooth;
• butter – 40 g;
• salt – 10 g;
• Bulgarian pepper – 0,18 kg.

How to cook:

1. Put the meat on to cook.
2. Wash vegetables. Peel the root crops, 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 prepared broth, add salt to taste. Heat oil in a frying pan, fry the onion.
5. Add mushrooms, without defrosting, fry while stirring. Add carrots and peppers, fry for another 4-6 minutes.
6. Put the frying into the broth, add garlic and spices to taste. Simmer until tender for a quarter of an hour.

Serve with sour cream, cream or greens

Recipe for mushroom soup with champignons with vermicelli, 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;
• onion – 80 g;
• champignons – 230 g;
• vermicelli – 180 g;
• turmeric – 15 g;
• paprika – 15 g;
• salt – 8 g;
• garlic – 10

Cooking stages:

1. Pour water over the chicken and put on fire.
2. Peel the vegetables, rinse, cut into strips, and potatoes into cubes.
3. Wash mushrooms and chop into slices.
4. Pour the tubers into the pan, 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 vermicelli, spices and crushed garlic, boil until cooked, depending on the type of pasta.

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

Recipe for soup with champignons, noodles and smoked chicken

Soup with ready-made smoked chicken does not require 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;
• onion – 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 l.

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 the onion in oil until transparent, add the mushrooms, fry until the moisture evaporates.
5. Throw the fillet into boiling water, cook for 10 minutes, add potatoes and simmer for another 10 minutes.
6. Salt and pepper, lay out the roast, simmer over low heat for no more than 6 minutes.
7. Pour vermicelli and spices, boil for 6-8 minutes.

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

The soup has a rich aroma of smoked meats.

Mushroom soup with noodles: a recipe with garlic and zucchini

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

Ingredients:

• meat – 1,1 kg;
• water – 3 l;
• zucchini – 350 g;
• potatoes – 0,65 kg;
• onion – 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 the broth. Peel the vegetables and cut into cubes.
2. Wash mushrooms and cut into cubes or slices.
3. In a heated frying pan in oil, fry the onion, add carrots and tomatoes, then mushrooms, fry until the water evaporates.
4. Throw potatoes and zucchini into the broth, boil for 15 minutes. Salt and pepper.
5. Pour the frying, crushed garlic, spices, then vermicelli and cook for 5-8 minutes.

Serve in a deep bowl

Mushroom soup with champignons, vermicelli and celery

Celery gives mushroom soup a rich, spicy flavor.

You need to prepare:

• meat – 0,9 kg;
• water – 2,3 l;
• mushrooms – 180 g;
• potatoes – 340 g;
• onion – 110 g;
• carrots – 230 g;
• celery stalks – 140 g;
• vermicelli – 1 tbsp.;
• frying oil – 20 g;
• salt – 5 of

Steps:

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

Serve with chopped herbs to taste

Nutritional value and calorie content of the dish

Diet soup contains a large amount of healthy protein at a low calorie content. Nutritional value of ready-made mushroom soup per 100 g of product:

• proteins – 2,2 g;
• carbohydrates – 1,6 g;
• fats – 0,1 g.

Calorie content of 100 g of the finished product – 19,7 cal.

Conclusion

Mushroom 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 products, you can cook a wonderful fragrant first course. With the help of various ingredients and spices, you can diversify the classic recipe, changing it at your discretion. To reduce calories, it is necessary to abandon the frying of vegetables in oil, putting them fresh in the pan, and also use lean meat.