Chicken soup with mushrooms
5 servings
25 minutes
Chicken soup with mushrooms is a cozy, warming dish that comes from the depths of Russian cuisine. Its base is tender cornish hen that fills the broth with rich flavor when boiled. Carrots add a light sweetness, while mushrooms sautéed in butter and olive oil provide a subtle mushroom note. A light aroma of pepper and the freshness of herbs complete the picture, turning the soup into a harmonious and balanced dish. This soup is especially good on cool days when you crave something warm and nourishing. It is served as a first course, and due to the richness of the broth and tender chicken, it can become a full-fledged, standalone lunch. The origins of this recipe are tied to the tradition of Russian cuisine to create simple yet incredibly tasty soups that reveal the depth of natural ingredients.
1
Chop the mushrooms coarsely.
- Fresh button mushrooms: 150 g
2
Cut the carrot into small cubes.
- Carrot: 1 piece
3
Cut the chicken in half.
- Poussin (spring chicken): 1 piece
4
Pour drinking water and put it on high heat.
- Water: 1.5 l
5
Once the water boils, remove the foam and reduce the heat. After boiling, the total cooking time is 20-22 minutes on medium heat.
6
Heat butter and olive oil in a pan.
- Butter: 20 g
- Olive oil: 1 tablespoon
7
Add mushrooms to the oil and sauté over medium heat for about 5-7 minutes. Season with salt and pepper at the end.
- Fresh button mushrooms: 150 g
- Sea salt: to taste
- Ground black pepper: to taste
8
Add carrots 10 minutes before the cooking ends.
- Carrot: 1 piece
9
Cover with a lid. If the soup starts to boil, reduce the heat slightly.
10
After 5 minutes, add the mushrooms and stir. Cover again.
- Fresh button mushrooms: 150 g
11
When the soup is ready, take out the chicken, let it cool slightly and shred it. Then return it to the soup.
- Poussin (spring chicken): 1 piece
12
Pour into a deep plate, season to taste with salt, garnish with greens, and serve.
- Sea salt: to taste
- Fresh herbs: to taste
