Mushroom and Chicken Soup
Soups • European
Description
Mushroom and Chicken Soup
Ingredients
- Aspen mushrooms 5 pieces
- Chicken fillet 10 oz
- Onion 1 piece
- Garlic 2 cloves
- Carrot 1 piece
- Olive Oil 2 tablespoons
- Udon Noodles to taste
- Water 0 qt
Step-by-Step Guide
Step 1
Pour half a liter of water into a pot and put it on the heat, bring to a boil, add the chicken fillet to the boiling water, and add a few peppercorns.
Step 2
In another pot, boil the white mushrooms in half a liter of water with the addition of peppercorns and bay leaves.
Step 3
Meanwhile, heat the olive oil in a skillet and sauté the onion, sliced into thin half-rings, and the grated carrot. Two minutes before finishing, add the finely chopped garlic cloves.
Step 4
As the fillet and mushrooms are ready, strain both broths and combine them in one pot.
Step 5
Bring the chicken and mushroom broth to a boil, add the sautéed vegetables, season with salt, and add the noodles (the amount is determined visually based on taste and desired consistency).
Step 6
Cut the chicken fillet into small pieces and slice the mushrooms, add them to the soup 5 minutes before it is done, stir, and season with pepper to taste.
Step 7
When serving, you can add chopped herbs to the soup.
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