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Mushroom soup with mushroom chicken with potatoes

Chicken and Mushroom Soup with Potatoes

A tasty, aromatic soup for a family meal. This chicken and mushroom soup with potatoes is a great option for a light first course — just the thing after a long stretch of holiday feasting. Chicken and mushroom soup is low in calories, so it counts as light, diet-friendly fare.

Yulia M.

Recipe author

Mushroom soup with mushroom chicken with potatoes

Composition / ingredients

Servings:

Chicken

400

Canned mushrooms

250

Onion

Carrot

Potatoes

Water

Vegetable oil

Fresh herbs

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 38 % 3 g

Carbohydrates 25 % 2 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken and mushroom soup with potatoes? You can use any part of the chicken for this soup. Just rinse it first and remove the skin. Cover the chicken with cold water, put it on the heat, and bring it to a boil. As it heats up, foam will form, which you need to skim off. Cook the chicken for 30–40 minutes. Then take the chicken out of the broth, let it cool a little, and pull the meat off the bones. Strain the broth and return the meat to it.
Step 2:

Peel and rinse the potatoes. Cut the peeled potatoes into small pieces and add them to the broth with the chicken. Bring everything to a boil and let it cook over low heat for 10–15 minutes.
Step 3:

While the potatoes cook, make the sauté. Drain the liquid from the canned mushrooms and cut each one into 2–3 pieces.
Step 4:

Peel the onion and carrot. Chop the onion and sauté it together with the mushrooms in a hot skillet with a little vegetable oil for 1–2 minutes.
Step 5:

Then add the carrot, grated on the medium holes of a grater, to the skillet. Stir. Sauté everything together for another 2–3 minutes.
Step 6:

Add the sautéed mushrooms and vegetables to the pot. Season the soup with a little salt and spices to taste. You can add some chopped fresh herbs. Bring everything back to a boil and take it off the heat. Cover with a lid and let it sit for 10–15 minutes. Ladle the finished soup into bowls and serve. Enjoy!

You'll find a soup like this on menus all over the world, and that's because it's so versatile. You can make it as a puréed soup by simply blending all the ingredients. You can use either canned or fresh mushrooms to make it. As it cooks, you can round it out with grains like rice, buckwheat, or lentils, or with vegetables — broccoli, bell pepper, or tomatoes. Adding fresh herbs to the soup is a great finishing touch and brings out the flavor of all the ingredients, which complement one another beautifully.