Mushroom soups with champignons in chicken broth: photos and recipes, how to cook delicious first courses

Chicken soups with champignons, especially those cooked on the breast without skin, can rightfully be considered dietary - they contain a minimum of calories, the amount of fat is not high, and besides, such first courses are very tasty. To diversify the table, you can prepare pureed or creamy soups - they have a delicate texture and are absorbed faster.

How to make chicken soup with mushrooms, broccoli and melted cheese

  • 2 liters of chicken broth,
  • 200 ml cream
  • 400 g champignons,
  • 400 g broccoli
  • 200 g carrots
  • 80-100 g onions,
  • 200 g processed cheese
  • 50 g butter
  • salt,
  • spices to taste
  • greens

Before preparing chicken soup with champignons and cheese, the mushrooms need to be chopped, half of them are fried in oil.

Put the rest in boiling broth, add chopped vegetables, cook until vegetables are soft.

Then grind the soup with a blender in mashed potatoes, put on fire.

Mix warm cream with melted cheese, cut into small pieces, and whisk until smooth. Pour the mixture into the soup, add salt, spices, bring to a boil and remove from heat.

Add fried mushrooms and chopped herbs to the finished chicken soup with melted cheese.

Cooking chicken cheese soup with mushrooms and noodles

  • 300 g boiled chicken fillet,
  • 100 g champignons,
  • 2 liters of chicken broth,
  • 150 g vermicelli
  • 1 onion, 20 ml olive oil
  • 150 g of cheese (any),
  • pepper,
  • salt.
  1. To make chicken soup with mushrooms and noodles, peel, wash, cut into half rings, put in a pot, fry in olive oil for 3 minutes at 260 ° C and high fan speed. Grate cheese on a coarse grater. Cut the meat into strips. Rinse the champignons, cut into cubes.
  2. Bring the broth to a boil, pour into a pot or a flask of an airfryer, add noodles, meat, mushrooms.
  3. Place on the lower wire rack and cook at 260 ° C and high fan speed for 10 minutes.
  4. Season with salt, pepper, cook for another 3-5 minutes at the same mode.
  5. When serving, sprinkle with cheese chicken soup with mushrooms.

Chicken breast soup with mushrooms and potatoes

  • 400 g chicken breast
  • 600-800 g potatoes,
  • 400 g of champignons (or 150 g of porcini mushrooms),
  • 150 g onions, 150 g carrots,
  • 250 ml of bread kvass,
  • 100 g noodles
  • water,
  • 1 tbsp. a spoonful of chopped parsley,
  • dill and celery,
  • salt and pepper to taste.

To prepare a soup from chicken breast and champignons, you first need to cook only the meat (30 minutes), then add fresh mushrooms and potatoes, bring them to readiness. Add noodles and cook for another 10 minutes. Then add kvass and onions and carrots fried in vegetable oil. Boil chicken breast soup with champignons for 10 minutes, season with parsley, dill, celery and hot pepper.

Chicken puree soups with fresh mushrooms

Chicken broth puree soup with champignons and porcini mushrooms.

  • 200 g of fresh porcini mushrooms,
  • 200 g fresh champignons,
  • 100 g dry porcini mushrooms,
  • 2 onions,
  • 50 ml of vegetable oil,
  • 100 g stalk celery,
  • 400 g potatoes,
  • 1 tbsp. a spoonful of sour cream,
  • chicken bouillon,
  • salt,
  • white pepper.
  1. Peel and boil potatoes in water. Fry peeled and chopped onions and celery in oil.
  2. Soak dry mushrooms in warm water for 1 hour, then chop finely. Cook porcini mushrooms in salted water until almost cooked.
  3. Grind potatoes, onions, celery, mushrooms and soaked dry mushrooms in a blender until smooth and transfer to a pot. Add chicken broth (up to the neck of the pot), salt and pepper.
  4. In a pot, put 3-4 porcini mushrooms (preferably whole) per serving and sour cream. Close the pot tightly with a lid and place in a moderately preheated oven.Keep the chicken soup with mushrooms in the oven until the contents are ready.

Soup-puree of champignons in chicken broth.

  • Fresh champignons - 50 g,
  • butter - 20 g,
  • flour - 20 g
  • milk - 75 g,
  • chicken broth - 2 l,
  • eggs (yolks) - 1/8 pcs.

Select small mushroom caps for garnish and simmer in chicken broth. Peel the rest of the mushrooms, rinse, mince. Put chopped mushrooms in a saucepan, add butter and simmer for 20-30 minutes over low heat. Combine the stewed mushrooms with white sauce and cook for 20-25 minutes, removing the foam that appears on the surface. After cooking, pass the mass through a pulping machine, bring to a boil again and, after removing from heat, place in a water bath. Season the soup with a mixture of egg yolks and milk, combine with a piece of butter. Add thinly sliced ​​caps of stewed mushrooms to a bowl of soup. Instead of champignons, this soup can be made from morels, which should be boiled for 5-6 minutes, rinsed, and then minced. According to the same recipe, chicken soup with mushrooms can be prepared in milk.

Chicken cream soup with mushrooms: simple recipes

Simple chicken cream soup with mushrooms.

  • 300 g champignons,
  • 1 onion
  • 4 tbsp. tablespoons of butter
  • 3 tbsp. tablespoons of finely chopped parsley,
  • 4 tbsp. tablespoons of flour
  • 500 ml of hot chicken broth,
  • 120 ml cream
  • parsley.
  1. Sort the champignons and chop. Chop the onion finely. Melt 2 tbsp. tablespoons of butter and fry the mushrooms with onions in them. Add half of the parsley to them.
  2. Melt the remaining butter in another bowl and add flour. Fry it until golden brown and pour over the hot broth. (The broth should be boiled several times, stirring constantly.) Add salt and pepper to taste.
  3. Then add mushrooms and cream to the broth. Sprinkle this simple recipe chicken cream mushroom soup with parsley before serving.

Cream soup with champignons in chicken broth.

  • 400 g fresh champignons;
  • 1 onion;
  • 1 clove of garlic;
  • 500 ml of hot chicken broth;
  • 250 ml of milk;
  • 50 ml cream;
  • Z Art. spoons of food starch;
  • green onions;
  • salt;
  • pepper
  1. Chop the onions and garlic finely.
  2. Set aside one or two mushrooms (depending on their size) for decoration, and finely chop the rest of the mushrooms.
  3. Put finely chopped onions, garlic and mushrooms in a covered bowl and simmer for about 5 minutes at 100%.
  4. After that, add hot broth, with which grind the mushroom mixture until puree is obtained, and add milk to it.
  5. Cook all this for 4-5 minutes at 100% in a closed bowl.
  6. Mix the food starch with the cream and then with the soup.
  7. After that, boil again for about 5 minutes at 100%.
  8. Add salt and pepper to the cream soup with champignons cooked according to this recipe in chicken broth, garnish with chopped pieces of fresh mushrooms and finely chopped green onions.

Creamy mushroom soup.

You will need:

  • 200 g champignons
  • 600 g chicken broth
  • 300 g low-fat milk
  • onion head
  • 60 g butter
  • 2 stalks of celery
  • Some fresh green onions
  • A few sprigs of fresh thyme and a pinch of dried
  • 1 tbsp. l. starch
  • Salt and black pepper


  1. Chop the onions finely, melt a small amount of oil in a heavy-bottomed saucepan and add the celery, onion and thyme. Season with salt and pepper to taste. Simmer for 10 minutes over low heat, stirring occasionally to prevent the vegetables from burning.
  2. Cut the mushrooms into slices, send them to the onions and celery, salt a little. Cover and simmer for 15 minutes, stirring occasionally.
  3. Once the mushrooms and vegetables are soft, pour the milk and broth into a saucepan. Season the soup with salt and pepper to taste. Stir and cook over low heat for about 10 minutes.
  4. Dissolve the starch in a little water (about 50 ml) and pour into a saucepan in a thin stream, stirring the soup constantly. Usually use about a tablespoon of starch, but if you want a thick soup, use two spoons.
  5. After adding the starch, the soup needs to be boiled for another 10 minutes until it thickens.

Chicken soup with mushrooms and tomato sauce in a slow cooker

  • 300 g chicken fillet,
  • 1 carrot,
  • 100 g champignons,
  • 1 teaspoon of hot tomato sauce,
  • 3 cloves of garlic,
  • 5 black peppercorns,
  • ground red pepper,
  • fresh herbs,
  • salt

Rinse the chicken meat well, put it in a slow cooker, fill it with warm water and cook in the "Stew" mode for about 30 minutes. Remove the chicken, cut into small pieces and place back in the broth. Peel the carrots and cut into cubes or slices. Rinse the champignons under running water, peel and cut into pieces, put in the broth. Then add black peppercorns, carrots, tomato sauce, salt and pepper to taste and simmer for about 1 hour. Before serving, add garlic and a little fresh herbs: dill, cilantro or basil to the prepared chicken soup with mushrooms, cooked in a slow cooker, passed through a press.

Other recipes for chicken mushroom soups

Soup from freshly frozen mushrooms in chicken broth.

  • 1 liter of chicken broth,
  • 300 g quick-frozen champignons,
  • 2 tbsp. tablespoons of flour
  • 1 carrot,
  • 1 onion
  • 1 potato,
  • 2 tbsp. tablespoons of butter
  • 2 eggs,
  • 1 tbsp. a spoonful of milk
  • 100 ml cream
  • salt to taste.
  1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
  2. Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
  3. Separate the egg yolks from the whites, mix with the cream, bring to a boil in a small container, stirring well, pour into a pot. Add the peeled and diced potatoes to the broth.
  4. Cover the pot with champignon soup in chicken broth and place in a moderately preheated oven for 35–40 minutes.

Soup with mushrooms, meat and vegetables.

  • 1.2 liters of broth (or water),
  • 300 g chicken fillet,
  • 2 potatoes,
  • 3 tbsp. tablespoons of chopped champignons,
  • 2 carrots,
  • 2 tbsp. tablespoons of vegetable oil
  • Dill,
  • parsley and celery,
  • salt,
  • pepper to taste.
  1. Cut the meat into portions and simmer together with chopped mushrooms in a pan with vegetable oil until half cooked.
  2. Peel and dice the potatoes and carrots. Rinse the greens thoroughly, chop finely.
  3. Put stews, mushrooms, potatoes and carrots, chopped herbs in a pot. Season with salt, pepper, pour hot broth over the food, cover and place in a moderately preheated oven for 40 minutes.
  4. This soup can also be prepared with dried mushrooms.

Mushroom soup with chicken broth.

  • 500 g fresh champignons,
  • 30 g onions,
  • 4 tbsp. tablespoons of butter
  • 2 tbsp. tablespoons of wheat flour,
  • 1.5 liters of chicken broth,
  • 3 egg yolks,
  • 250 ml cream
  • parsley,
  • celery.
  1. Fry finely chopped onions in a frying pan. Add carefully washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add flour, pour in the broth and cook for 40-50 minutes over low heat.
  2. Then drain the broth, remove the parsley and celery, mince the mushrooms (or rub through a sieve). Mix everything with broth.
  3. Beat the egg whites with a fork (or whisk), add the cream and, with continuous stirring, pour the mixture into the soup in a thin stream. After that, salt to taste, warm up in a water bath to a temperature not exceeding 70 ° C.

Chicken soup with mushrooms.

  • 1.5 l of water,
  • 400 g fresh champignons,
  • 300 g of chicken meat,
  • 1 medium carrot
  • 3-4 potatoes,
  • 1 slice of celery root,
  • 1 onion
  • 10 ml of vegetable oil
  • 50 g sour cream
  • salt,
  • pepper and herbs to taste.
  1. Boil broth from water and meat.30 minutes before the meat is ready, put diced potatoes, carrots and celery into strips into the broth and cook until vegetables are ready.
  2. 5-7 minutes before the end of cooking add mushrooms cut into large wedges, onions fried in oil, salt and pepper.
  3. Before serving, season the chicken soup with mushrooms with sour cream and finely chopped herbs.

Chicken broth soup with mushrooms and cream.

  • 500 g champignons,
  • 2 tbsp. tablespoons of butter (or margarine),
  • 1 tbsp. a spoonful of flour
  • 1 liter of chicken broth,
  • 250 ml cream
  • 2 hard-boiled eggs
  • 1 tbsp. a spoonful of finely chopped greens,
  • salt,
  • pepper to taste.
  1. Wash the mushrooms, mince, and then simmer them in oil (along with grated onions) for 10 minutes over low heat. Then add flour, broth and seasonings.
  2. Remove chicken mushroom soup with champignons from heat, add cream, sprinkle with herbs and coarsely chopped eggs.

Florentine chicken broth soup with mushrooms.

  • 1 liter of light chicken broth;
  • 1 liter of milk;
  • 200 g of champignons;
  • 1 onion;
  • 1 clove of garlic;
  • 150 g frozen spinach;
  • 1 tbsp. a spoonful of wheat flour;
  • 1 yolk;
  • 80 g cream;
  • salt;
  • pepper.

Mix finely chopped mushrooms, onion, garlic and spinach, heat at 100%, covered for 8 minutes. Pour flour and stir evenly until smooth. Mix milk, broth and spices and pour into a saucepan. Heat for another 5 minutes at 70%, covered, until boiling. Before serving, dilute the yolk with cream and pour into mushroom champignon soup cooked in chicken broth.

Chicken soup with mushrooms and noodles.

  • Chicken weighing about 2 kg
  • 100 g champignons
  • 2 pcs. celery roots
  • 20 g salt
  • 1 carrot
  • 5-6 peas of black pepper
  • 1 parsley root
  • 2 handfuls of vermicelli
  • parsley and ginger

Before preparing chicken mushroom soup, gutted, peeled and washed chicken is cut into pieces at the joints. The resulting pieces are "whitened" by immersing them in cold water, which is brought to a boil, and then poured out and rinsed with cold water. Then they are put back in a saucepan, pour 1 liter of cold water into it, bring to a boil, remove the foam and continue to cook over low heat.

Peeled vegetables and champignons are cut, as for vegetable soup, and dipped into the soup when the meat is half cooked, adding salt and spices (pepper, parsley, ginger) wrapped in a clean gauze bag. The soup should be cooked over low heat until the meat becomes tender.

When the meat is completely cooked, season the soup with vermicelli cooked in salted water. Vermicelli can be bought or made at home.

Champignon soup with chicken broth.

  • 500 g champignons,
  • 3 medium onions
  • 5 cups of chicken broth (you can from a cube),
  • 1 clove of garlic
  • a bunch of dill,
  • 2 tbsp. l. butter or margarine,
  • salt,
  • pepper,
  • soy sauce,
  • 1 tbsp. l. cherry liqueur
  1. Peel and chop the garlic finely.
  2. Peel the onion and cut into small cubes.
  3. Peel the champignons, set aside 8 for decoration, and cut the rest into 4 parts.
  4. Heat 2 tbsp in a frying pan. l. butter (or margarine).
  5. Add mushrooms, garlic, onions (and celery if desired) and simmer for a few minutes.
  6. After that, pour the broth, bring to a boil and season to taste.
  7. Boil over low heat for 30 minutes. Top up with cherry liqueur.
  8. Remove from heat and leave covered for another 30 minutes.
  9. Pass through a sieve and boil again.
  10. Cut the remaining mushrooms into thin slices and heat in the soup.
  11. Rinse the dill and sprinkle over the soup before serving.

Here you can see a selection of photos for recipes for chicken soups with mushrooms: