Chicken soup with champignon mushrooms and herbs
4 servings
80 minutes
Chicken soup with mushrooms and herbs is a classic of Russian cuisine that warms the soul and delights the taste. Tender chicken meat, the rich aroma of mushrooms, and fresh herbs make this soup perfect for a home lunch or dinner. Historically, broth-based dishes held an important place in Russian gastronomy as they combined nutrition and simplicity of preparation. The light yet hearty flavor of the soup harmonizes beautifully with creamy notes of butter, while bay leaves add a refined spiciness. This soup is served hot, accompanied by fresh bread or sour cream. It is ideal for cozy family gatherings and is especially valued in cool weather for its warming effect.
1
We boil chicken broth (salt to taste)
- Salt: to taste
2
Slice the mushrooms, but not too thin, so they don't burn. Sauté them in butter until cooked.
- Fresh champignons: 400 g
- Butter: 3 tablespoons
3
While the mushrooms are cooking, we clean and dice the potatoes into 0.5 cm cubes.
- Potato: 3 pieces
4
When the broth is ready, remove the chicken and add the cooked mushrooms to it. Cook for 10-15 minutes over medium heat.
- Chicken breast: 1 piece
- Fresh champignons: 400 g
5
After the mushrooms (in 10-15 minutes), we add the potatoes.
- Potato: 3 pieces
6
Chop the onion and grate the carrot. Sauté the mixture until the onion turns golden.
- Onion: 0.5 head
- Carrot: 1 piece
7
We add the stewed mixture to the broth.
- Onion: 0.5 head
- Carrot: 1 piece
8
While everything is cooking, we cut the chicken into small cubes or strips. We add it back to the broth.
- Chicken breast: 1 piece
9
We add a bay leaf. Finely chop the parsley and add it to the ready soup.
- Bay leaf: 0.5 piece
- Parsley: 1 g
10
Enjoy your meal!