Chicken Soup with Green Peas and Mushrooms
Chicken soup with green peas and mushrooms is a useful first dish, which can be included in the diet menu due to low calorie content, your waistline will definitely not grow stout. This is a soup for every day, there are no special ingredients in it. In the mushroom picking season, forest mushrooms can be taken instead of champignons. But cooking with wild mushrooms is more difficult and longer, since they need to be boiled beforehand. However, if the forest has gifted you with mushrooms (porcini mushrooms), then they are also boiled like champignons, that is, quickly.
This soup can also be prepared in winter, then you can add frozen green peas to it, and in summer sweet young peas in pods.
- Time for preparing: 45 minutes
- Servings Per Container: 6
Ingredients for Chicken Soup with Green Peas and Mushrooms
- 600 g chicken (breast);
- 200 g of fresh champignons;
- 200 g of green peas;
- 250 g of early cabbage;
- 80 g of onions;
- 120 g carrots;
- 2-3 cloves of garlic;
- 2 bay leaves;
- parsley, pepper, salt, vegetable oil;
- sour cream for serving.
A method of preparing chicken soup with green peas and mushrooms
We put medium-sized chicken breasts in a soup pot, add bay leaf, a bunch of parsley (I usually put stalks of fresh herbs in the broth), pour 2 liters of cold water. Put peeled and crushed garlic cloves in a saucepan.
Cook the breast on low heat 35 minutes after boiling, 15 minutes before cooking, salt to taste.
Filter the finished broth, separate the meat from the bones, it can be put directly into the plate in portions.
While the breast is boiling, prepare the vegetables. Shred the early cabbage finely. In winter, instead of white cabbage it is better to take Peking cabbage, it cooks much faster, and the taste of the soup will be even better.
Put chopped cabbage in a pan.
In a pan, heat 10-15 g of high-quality vegetable oil, throw chopped onions and grated carrots into the heated oil. Fry vegetables for 5-6 minutes, add to cabbage.
Mushrooms are wiped with a damp cloth, if they are dirty, then with cold water. We cut the champignons into thin slices, both hats and legs will go into action.
Add chopped mushrooms to the pan.
Then pour green peas, pour strained chicken broth. Since the vegetables are unsalted, you need to add a little table salt or put a flavor enhancer - a bouillon cube, it will be very useful.
Bring the soup to a boil, reduce the heat, cook for about 15 minutes, this time is enough for the finely chopped early vegetables and mushrooms to cook.
To the table, chicken soup with green peas and mushrooms, served with sour cream, as I already noted above, put a portion of boiled chicken meat in each plate. Before serving, sprinkle the soup with fresh herbs - parsley, cilantro or, if you do not need to run on a date, with a green onion. Enjoy your meal!
Light chicken soup with green peas and mushrooms is a healthy dish, if cooked a lot - pour into a vessel with hermetically sealed lids, cool at room temperature and freeze.
On a weekday, when after a long day of work there is no time to cook, a serving of homemade soup, heated in the microwave, will be very handy!