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

A light, aromatic soup of champignons with potatoes and noodles always turns out extremely tasty, without requiring any special skill or exotic ingredients. It cooks quickly and is eaten completely, and satisfied household members demand more. Rich mushroom soup with noodles can be prepared in dozens of different ways. By adding and removing components, you can find that perfect taste that will become the highlight and decoration of both everyday and festive tables.

How to cook soup with champignons and vermicelli

Like any other recipe, preparing mushroom soup from champignons with vermicelli has its secrets. High-quality products provide unsurpassed taste and amazing aroma of the finished dish.Champignons must be selected 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 the bone, wings, and legs are perfect for the broth. It should be borne in mind that in the last two cases the broth will be fattier and richer. Chilled meat should be selected carefully, checking the slaughter date and expiration dates. Frozen breasts must be prepared first. Scorch the skin over a fire or pull out the remaining feathers and hairs. Rinse and dry with paper towels. Then cut the pulp into cubes or cubes. The broth on the bones is more tasty and rich, so the bones also go into the pan. They must be removed subsequently.

Place the prepared chicken in an enamel or glass bowl, add cold water and set on fire. Boil, reduce heat to minimum so that the water bubbles only slightly and cook, skimming off the foam, for 1-2 hours, depending on the age and type of bird. An old rooster or hen requires a long cooking time, but a broiler chicken with tender meat requires minimal cooking. 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 be free to move away from each other. Half an hour before it’s ready, add salt to the broth. Next, you can start preparing the soup.

A simple recipe for soup with champignons and vermicelli

A quick soup of champignons with vermicelli with the simplest ingredients can be prepared using a step-by-step recipe.

Required ingredients:

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

Cooking method:

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

The finished soup can be served with sour cream or herbs

Soup with chicken, champignons and vermicelli

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;
• 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. Add salt before finishing cooking.
2. Wash the vegetables, peel them, cut into cubes or strips, thinner onions and carrots, larger potatoes.
3. Wash the champignons and cut into slices.
4. Pour the onion into a hot frying pan with oil or lard, fry until transparent, add the root vegetables and mushrooms, fry until the water has evaporated.
5. Place the potatoes in a boiling pan, boil and cook for a quarter of an hour. Add salt and pepper to taste.
6. Lay out the roast, add vermicelli, stirring, and add bay leaf.
7. Cook for 5 to 8 minutes, stir.

Serve with finely chopped dill.

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

Fresh champignon soup with vermicelli and herbs

Greens give mushroom soup a unique subtle taste 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;
• onion – 250 g;
• parsley – 30 g;
• green onion – 30 g;
• dill – 30 g;
• bay leaf – 2-4 pcs.;
• butter – 60 g.

Cooking steps:

1. Pour cold water over the prepared meat and put on the stove, cook for 1 to 2 hours, until cooked.
2. Prepare vegetables: rinse, peel. Cut root vegetables and tubers into bars, onions into cubes.
3. Wash the greens and chop them.
4. Wash the champignons and cut into small cubes.
5. Throw butter into a frying pan, melt, add onion. Fry, add carrots and mushrooms. Fry until the juices evaporate.
6. Add potatoes to the pan. Cook for a quarter of an hour, then add frying, spices and vermicelli. Add salt and simmer for 6-8 minutes, stirring so that the pasta does not stick to the bottom.
7. Shortly before the end, add bay leaf and add herbs. Turn off the heat.

For cooking, you can use various garden green herbs and vegetables, to taste

Frozen champignon soup with vermicelli

If you don’t have fresh champignons, 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;
• onion – 90 g;
• carrots – 160 g;
• garlic – 3-4 cloves;
• butter – 40 g;
• salt – 10 g;
• bell pepper – 0.18 kg.

How to cook:

1. Let the meat 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 stem and seeds from the pepper, rinse and chop into strips.
4. Add potatoes to the prepared broth and add salt to taste. Heat oil in a frying pan and fry the onion.
5. Add mushrooms, without defrosting, stir-fry. Add carrots and peppers, fry for another 4-6 minutes.
6. Place the roast into the broth, add garlic and spices to taste. Simmer until done for a quarter of an hour.

Can be served with sour cream, cream or herbs

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 g.

Cooking stages:

1. Pour water over the chicken and put on fire.
2. Peel the vegetables, rinse them, cut them into strips, and cut the potatoes into cubes.
3. Wash the 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 and other vegetables, boil and simmer over low heat for another 12 minutes.
6. Add vermicelli, spices and crushed garlic, boil until done, depending on the type of pasta.

To make the broth transparent, you can add whole onions and carrots, which should be removed at the end of cooking.

Recipe for soup with champignons, vermicelli and smoked chicken

Soup with ready-made smoked chicken does not require a long time to prepare. 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. Wash the vegetables, peel and chop into cubes.
3. Cut the washed mushrooms into thin slices.
4. Fry the onion in oil until transparent, add 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. Add salt and pepper, add the roast, and simmer over low heat for no more than 6 minutes.
7. Add vermicelli and spices, boil for 6-8 minutes.

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

The soup has a rich smoked aroma

Champignon soup with vermicelli: recipe with garlic and zucchini

Zucchini is a dietary product, so the soup with it is light and has 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 butter – 40 g;
• salt – 8 g;
• pepper – 3 g.

How to cook:

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

Serve in a deep plate

Mushroom soup with champignons, vermicelli and celery

Celery adds a rich, spicy flavor to mushroom soup.

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.;
• oil for frying – 20 g;
• salt – 5 g.

Stages:

1. Prepare the broth. Chop the mushrooms into slices; small ones can simply be washed.
2. Peel, wash and chop the vegetables as desired. Chop the celery into small rings.
3. Fry the onion in oil, then add the carrots and mushrooms, fry for another 4-5 minutes.
4. Pour the tubers into the boiling broth and cook for a quarter of an hour.
5. Add the roast, boil for another 5-7 minutes, add 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 with 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 is 19.7 cal.

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 prepare a wonderful, flavorful first course. Using various ingredients and spices, you can diversify the classic recipe, changing it at your discretion. To reduce calorie content, you need to avoid frying vegetables in oil, placing them fresh in a pan, and also use lean meat.

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