Soup with porcini mushrooms and chicken
4 servings
30 minutes
Mushroom and chicken soup is a true gastronomic delight that combines the tenderness of chicken fillet with the rich aroma of forest mushrooms. Its roots can be traced back to European cuisine, where natural and harmonious flavor combinations are valued. The white mushrooms add depth to the soup's flavor, while allspice and bay leaf contribute a refined spicy note. Sautéed vegetables—carrots, onions, and garlic—make the broth rich and fragrant. Adding noodles transforms this soup into a complete dish that is warming and nourishing. It is perfect for cozy family dinners or as an exquisite meal after a long day. Serving it with chopped herbs adds freshness and completeness to the flavor composition. This soup is the quintessence of comfort and taste, capable of becoming a favorite dish in your recipe collection.
1
Pour half a liter of water into a pot and place it on the heat, bring to a boil, add chicken fillet to the boiling water, and add a few peppercorns.
- Chicken fillet: 300 g
- Water: 1 l
- Noodles: to taste
2
In another pot, boil white mushrooms in half a liter of water with the addition of allspice and bay leaves.
- White mushrooms: 5 piece
- Water: 1 l
3
Meanwhile, heat olive oil in a pan and sauté the onion sliced into thin half-rings and grated carrot, adding finely chopped garlic 2 minutes before finishing the frying.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
4
As the fillet and mushrooms are ready, strain the two types of broth and combine them in one pot.
5
Bring the chicken-mushroom broth to a boil, add the sautéed vegetables, season with salt, and add noodles (the amount is determined by eye, depending on taste and desired consistency).
- Noodles: to taste
6
Cut the chicken fillet into small pieces, the mushrooms into slices, add to the soup 5 minutes before it's done, stir, and season with pepper to taste.
- Chicken fillet: 300 g
- White mushrooms: 5 piece
7
You can add chopped greens to the soup.