Chicken Mushroom Soup Recipe
The perfect harmony of chicken and mushrooms adds a unique flavor to this soup, while the milk used instead of cream offers both an economical and light alternative. We create a healthy and satisfying option without compromising its flavor. Bon appetit for those who try!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Meal: | |||
| Chicken Breast | 200 Grams | ||
| Mushrooms | 200 Grams | ||
| Water | 2 Cup | ||
| Liquid Oil | 3 Tbsp | ||
| Dry Onion | 1 Qty | ||
| Carrot | 1 Qty | ||
| Flour (Reconstruction) | 1 Tbsp | ||
| Chicken Broth | 3 Cup | ||
| Milk | 1 Cup | ||
| Salt | 1 Tsp | ||
| Ingredients for Over: | |||
| Dill | 1 Pinch | ||
Steps:
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Prepare the chicken breast: After boiling the chicken breast, smash into small pieces.
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Roast the vegetables: Saute the grated carrot in oil, chopped onions and finely chopped mushrooms over medium heat.
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Add the flour and roast: Add a tablespoon of flour and continue to roast until it smells.
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Add chicken broth and chicken: Add the chicken broth, salt and chickens to the pot. Cook until boiling.
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Add the milk and cook: After boiling the soup, slowly and mix and add the milk. Continue to cook over low heat for a few minutes.
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Serve: Sprinkle freshly chopped dill on the soup. Enjoy your meal!
30 Min
