There is probably no more common and successful combination in cooking than chicken and mushrooms. The soups are especially delicious. Chicken soup with mushrooms in a slow cooker is prepared simply, quickly and turns out light and tasty. It is difficult to guess when and where the recipe first appeared. But we can say with confidence that in Russia this dish has always been extremely popular. And no wonder. A huge number of different mushrooms grow on the territory of our country, the taste and benefits of which have been known since ancient times.
Ingredients for the recipe “Chicken soup with mushrooms in a slow cooker”
- - 1 piece
- frozen – 150 g
- – 200 g
- - 3 pieces
- Fresh ( , ) – to taste
- - taste
- - 1 piece
- - taste
How to prepare the dish “Chicken soup with mushrooms in a slow cooker”
- Fry the peeled onions and carrots with champignons in a multicooker bowl on the “Fry” mode for 15 minutes.
- Then we send there the washed and randomly chopped chicken.
- We cut the peeled potatoes into cubes and also throw them into the slow cooker.
- Season everything with herbs, salt and spices, add water, set the “Soup” program under pressure for 15 minutes.
- After the beep, pour the chicken soup with mushrooms in the slow cooker into bowls and add sour cream.
Chicken soup with mushrooms is ready. When serving, sprinkle it with herbs.
Enjoy your meal.
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Health benefits of chicken soup
Due to the low calorie content of chicken soup, it is without a doubt considered the main dietary dish. It is lean and hearty chicken soup, which is prepared with purified water and fresh chicken meat, that is present both in the diet menu and on the dinner table of those losing weight. Answering the question - how many calories are in chicken soup and what are its benefits, one cannot help but say that the benefits of chicken soup are priceless and undeniable for impaired digestion.
Chicken soup with the addition of an antiseptic - onions and herbs - can stabilize metabolism. In addition, with regular consumption of chicken soup, constipation and, in general, any retention of processed food and excess liquid are not observed. Chicken soup helps remove waste and toxins from the body, free radicals that can cause cancer.
Chicken meat lowers blood sugar and cholesterol levels, blood pressure and thereby has a calming effect and also prevents insomnia. Due to the fact that the calorie content of chicken soup is low, doctors recommend consuming it for diabetes, atherosclerosis, arrhythmia and hypertension. Chicken soup is rich in protein, so it is necessary for those people who have stomach ulcers, gastritis, polyarthritis and gout.
This dish also has a beneficial effect in acute inflammations - sore throat, pneumonia, pyelonephritis. Chicken soup can be called almost the most favorite culinary masterpiece of modern married housewives, since this tasty, nutritious and appetizing dish saves the family budget, as well as the cook’s time, and it is easy to prepare and healthy.
So how many calories are in chicken soup? On average, the calorie content of chicken soup is 25 kcal per hundred grams of the finished product. But this figure is approximate, since chicken soups may contain pasta and various cereals. In this case, the calorie content of chicken soup will be higher. Calories in chicken soup are also contained in the form of vitamins and microelements: vitamins B, A, C, PP.
Chicken soup calories also include mineral salts, phosphorus, calcium, potassium, sodium, iron, magnesium. And, of course, calories in chicken soup come in the form of amino acids: taurine, serotonin, tryptophan.
Mushroom soup is a popular first course with a pleasant taste and incomparable aroma that will diversify your menu. Mushroom soups are cooked both lean and in chicken and meat broth, with the addition of various cereals, vegetables, and noodles. The most affordable recipe for mushroom soup is to add a few mushrooms to a regular soup. The most aromatic and richest soup is made from forest mushrooms, but soups are also made from store-bought champignons, oyster mushrooms, dried and pickled mushrooms. I'm cooking today mushroom soup in a slow cooker with chanterelles. Delicious, appetizing, my family loves it!
Ingredients:
- mushrooms - 500 g
- potatoes - 3 - 4 pcs
- onion - 1 pc.
- carrots - 1 pc.
- salt, spices to taste
- butter or sunflower oil
- rice or vermicelli (optional)
Preparation:
I have forest mushrooms, pre-boiled. If you cook mushrooms, you can cook them immediately, without pre-boiling.
In a multicooker in the “baking” mode, fry the onion and grated carrots. Sauté vegetables in butter or vegetable oil.
Then add mushrooms and diced potatoes into the multicooker. Salt, add bay leaf, seasoning to taste.
Fill with hot water. Set the “quenching” mode for 1-1.5 hours.
If you want to cook mushroom soup with rice or noodles in a slow cooker, then it is advisable to add the rice 15-20 minutes before the end of cooking, and the noodles 7-10 minutes before the end of cooking. I cooked mushroom soup with noodles in a slow cooker.
Mushroom soup in a slow cooker is ready. Bon appetit!!!
Step 1: prepare the mushrooms.
To make soup, it doesn't really matter what kind of mushrooms you use. Ideally, these are, of course, forest ones, as they give an unforgettable aroma in the dish. But you can also use champignons and even dried ones.
I usually add porcini mushrooms to the soup. But since the process of preparing fresh components is identical, let’s get started. Wash the mushrooms thoroughly under warm running water and place on a cutting board. Using a knife, we clean them from rough spots on the caps and legs. Attention: If you think that the mushroom looks stale in appearance, it is better not to use it, so that, God forbid, you do not get poisoned. Now chop the ingredients into pieces and pour into a clean plate.
Step 2: prepare the onions.
Using a knife, peel the onion and rinse thoroughly under running warm water. Next, place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.
Step 3: prepare the carrots.
Using a vegetable cutter, peel the carrots and then immediately rinse thoroughly under running warm water. Now, using a coarse grater, chop the vegetable directly on the cutting board. At the end, pour the chips into a clean plate and proceed to preparing the potatoes.
Step 4: prepare the potatoes.
Using a vegetable peeler, peel the potatoes. Then we thoroughly rinse the tubers under running warm water to remove any remaining soil and other dirt. Place the ingredients on a cutting board and chop into cubes or sticks with a knife. Place the chopped potatoes in a medium bowl and fill with regular cold tap water so that the liquid completely covers the vegetables. This must be done to ensure that the components do not interact with air and darken.
Step 5: prepare the parsley.
Wash the parsley under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and immediately pour them into a clean plate.
Step 6: Prepare the green onions.
Wash the green onions under running water and place on a cutting board. Using a knife, chop the feathers into pieces and pour into a plate with parsley. Attention: You don’t have to add greens to the soup, but they will make it smell like summer and fresh. I usually sprinkle the dish with just parsley just before serving.
Step 7: prepare mushroom soup in a slow cooker.
Pour a small amount of vegetable oil into the multicooker pan and turn on “Frying” mode. When the contents of the container are well heated, add the chopped mushrooms here. Having mixed everything well with a wooden spatula, cover the electrical appliance with a lid and prepare the components 10 minutes. After the allotted time has passed, pour the chopped onion into the container. Continue frying the ingredients 5 more minutes. Then add the chopped carrots to the pan, mix everything thoroughly with available equipment and, without closing the lid, continue preparing the base for the soup until it acquires a soft golden color.
Next, put the potato pieces into the slow cooker and fill everything with clean cold water so that it completely covers the ingredients.
Now close the electrical appliance with a lid and install Soup mode and cook the dish for 1 hour.
When the signal sounds, if desired, pour chopped onion and parsley into the container. We close the multicooker again with a lid, but we no longer extend any mode, but simply let the soup brew for 10 minutes. When the time is up, unplug the electrical appliance and begin setting the table for dinner.
Step 8: Serve mushroom soup in a slow cooker.
Using a ladle, pour the mushroom soup into deep plates and serve to the dinner table along with slices of bread.
If desired, guests can be offered to season the dish with sour cream. How tasty, satisfying and aromatic it turns out! Well, just lick your fingers!
Bon appetit everyone!
If you decide to make soup from dried mushrooms, then thoroughly rinse them in advance under running warm water, place them in a deep container and fill them with regular tap liquid so that it completely covers the components. We leave them for 2–2.5 hours soak. After the allotted time, they will soften and increase in size. The broth, which is made from ordinary water, can not be poured out, but added to the slow cooker;
To make the soup even richer, you can add rice or pearl barley. In the first option, you need to thoroughly rinse the component under running water until it becomes clear. But you should add rice to the soup exactly as many minutes before preparing the dish as the cereal takes to cook, that is, about 20. With pearl barley, everything is a little different. First, rinse it under running water, then pour it into a deep container and fill it with regular warm liquid from the tap. Every 30 minutes Carefully drain the old one and fill it with new one. This must be done so that the pearl barley becomes soft and cooks faster in the soup. We add this component immediately before we fill the frying with water;
It is not necessary to chop the carrots using a coarse grater. The vegetable can also be chopped into small cubes, circles or crescents on a cutting board using a sharp knife. This will definitely not change the taste of the soup.
Hello! Today I will tell you how to cook delicious mushroom noodle soup in a slow cooker. Even during Lent you can eat a varied and most importantly tasty diet. With forest mushrooms, the soup turns out rich and satisfying.
As for mushrooms, oyster mushrooms, champignons, or wild mushrooms are suitable for this soup. And wild mushrooms require special preparation, which should not be neglected. The most important thing is to boil the mushrooms well. Honey mushrooms, boletus or other mushrooms need to be boiled at least 3 times, and the liquid should be changed after each cooking. Ready boiled mushrooms can be frozen. You can use them to make a very tasty soup in winter; this dish is especially useful during Lent.
Vermicelli takes literally 10 minutes to cook, so it is added at the end of cooking. In addition, you will need potatoes, carrots and onions for the soup. You need to add water depending on how thick you want the soup to be. To prepare soup with mushrooms, use the “Stew” program.
Mushroom soup with noodles is served hot. The recipe contains only vegetable oil, and the soup turns out to be very rich and delicate in taste. For this dish, it is recommended to choose small mushrooms or cut large ones into small pieces.
Ingredients for making soup
- Forest mushrooms (boiled) – 150 g.
- Carrots – 0.5 pcs.
- Onions – 1 pc.
- Vermicelli – 3 tbsp.
- Water – 2 l.
- Potatoes – 4 pcs.
- Vegetable oil – 3 tbsp.
- Salt - to taste.
- Seasoning - to taste.
How to cook mushroom soup with noodles in a slow cooker
Peel the onions. Cut the onion washed with water into small pieces.
Rinse wild mushrooms with water in a colander. If mushrooms are taken from the freezer, it is recommended to boil them for 20-30 minutes and rinse with water. 
Grate the carrots on a coarse grater. In the “Frying” program, sauté the onions and carrots for 6 minutes. 
Add mushrooms, fry for another 3-4 minutes. 
Peel the potatoes, rinse with water. Cut the vegetable into medium pieces. Pour the potatoes into the multicooker pan. 
Add seasoning and salt, pour required amount of water. Close the lid and cook the soup in the “Stew” option for 1 hour. 
After about 45 minutes, add fine vermicelli, stir with a spatula and close the lid. After the signal, leave the soup covered for 15-20 minutes. 
Serve the mushroom and vermicelli soup hot to the table. You can serve with fresh herbs or sour cream. Bon appetit! 
Mushroom soup in a slow cooker is just the dish that will decide once and for all how tasty and quick to feed your family. It is easy to prepare, using the simplest and most affordable products that can be found in every kitchen.
Fresh, frozen, dried wild mushrooms or ordinary champignons - the choice of mushrooms depends only on desires and the chosen recipe. There are so many recipes for mushroom soups that you can cook them every day. This is especially true if your family has avid mushroom pickers!
Cooking in a slow cooker not only saves time. Soups prepared in this way are much healthier, because all the products in the dish retain their beneficial qualities. Cook in a slow cooker to delight your family with hearty, aromatic and rich mushroom soups.
Serve the soup fresh and hot to maximize its mushroom flavor and aroma.
How to cook mushroom soup in a slow cooker - 15 varieties
Mushroom and incredibly delicate tasting mushroom soup with a cheesy aroma - how can you resist!
Ingredients:
- Champignons - 250 g
- Vegetable broth - 500 ml
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Spinach - 50 g
- Cheese - 150 g
- Sour cream - 150 g
- Milk - 100 ml
- Butter - 50 g
- Wheat croutons - to taste
Preparation:
Cut the carrots and potatoes into small cubes, chop the onion and fresh spinach. Place oil in a bowl and set to “Stew” for 5 minutes. When the butter melts, add the chopped vegetables. Lightly fry and add chopped mushrooms. After 5 min. add broth, set timer for 30 minutes. Don't forget to add salt, ground pepper and spices to taste.
While the vegetables are stewing, grate the hard cheese. After 30 min. pour milk and sour cream into the vegetables, add cheese (not all of it, leave some for serving). Stir and simmer for another 10 minutes. Pour into plates and serve with croutons and grated cheese.
This is the easiest mushroom soup recipe. Ideal for those who are watching their figure, because the soup is low in calories.
Ingredients:
- Champignons - 500 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Vegetable oil - 2 tbsp.
- Fresh herbs to taste.
Preparation:
Chop the onion, pour into a bowl and fry it in oil for 5 minutes. While the onions are frying, chop the mushrooms and potatoes. When the onion turns golden, add mushrooms and potatoes. Fill with water, about 1.5 liters. Cook for about 1 hour, select the “Soup” mode. Serve with sour cream and herbs.
Soup with dumplings and porcini mushrooms, cooked in meat broth, is very tasty and nutritious.
Ingredients:
- Porcini mushrooms - 200 g
- Champignons - 300 g
- Beef broth - 1.5 l
- Potatoes - 0.5 kg
- Onion - 4 pcs.
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Fresh celery - 3 pcs.
- Tomato paste - 1 tsp.
- Flour - 200 g
- Chicken egg - 2 pcs.
- Olive oil - 3 tbsp.
- Apple juice - 50 ml
- Fresh herbs to taste
Preparation:
Prepare the mushrooms: wash and chop. Set the timer for 10 minutes, select the “Frying” mode. Pour 2 tbsp. oil and add chopped garlic, onions, mushrooms, tomato paste and your favorite spices. After selecting “Stew”, add meat broth. When it boils, add the diced potatoes. Simmer for 30-40 minutes.
While the soup is cooking, prepare the dumpling dough from eggs, water and salt. When the time is up, pour the soup into another container, and in the vacated bowl, fry finely chopped onion and spices in oil. Place the onion and pour in the apple juice.
Pour the soup back and bring it to a boil. Form and cook dumplings. Pour the finished soup into bowls, put chopped herbs and a little stewed onion into each bowl. Bon appetit!
Make a creamy soup with chunks of mushrooms. The recipe calls for porcini mushrooms, but they can be replaced with any that are on hand.
Ingredients:
- Porcini mushrooms - 350 g
- Onion - 2 pcs.
- Potatoes - 5 pcs.
- Vegetable oil - 2 tbsp.
- Cream 10% fat - 500 ml
- Flour - 1 tbsp.
- Butter - 20 g
Preparation:
Prepare mushrooms, potatoes, onions: wash, peel, chop. Using the “Frying” mode (12 minutes), first add the onions, after a couple of minutes add the mushrooms and potatoes. When the time is up, add 300 ml of water, butter and cook the dish for 40 minutes. in "Soup" mode.
Shiitake is a real delicacy, and cheese soup with these mushrooms is a gourmet dish. Join haute cuisine!
Ingredients:
- Shiitake - 150 g
- Onion - 2 pcs.
- Potatoes - 5 pcs.
- Cream - 150 ml
- Processed cheese - 2 pcs.
- Garlic - 2 cloves
- Olive oil - 3 tbsp.
Preparation:
Grind mushrooms with onions. Fry them in oil for 5 minutes. Next, set “Stew” for 10 minutes, pour in the cream. In 10 minutes. pour in water (1 l) and add potatoes. Season the soup with salt and pepper. Simmer for 40 minutes. In 10 min. Before the timer rings, pour in the grated processed cheese and stir.
If shiitake mushrooms are hard to find in your area, substitute regular oyster mushrooms or button mushrooms.
Are you pleased with the harvest of honey mushrooms this year and your freezer is full to capacity? If you don't know what to cook with them, think about noodle soup.
Ingredients:
- Champignons - 100 g
- Frozen honey mushrooms - 150 g
- Noodles - 50 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 2 tbsp.
Preparation:
Add oil, fry onions and carrots for 5-7 minutes. Then add chopped mushrooms and mix. Fry the mushrooms and vegetables for about 20 minutes, and then add the chopped potatoes and add water. Salt, pepper and simmer for another 30-35 minutes, for 5 minutes. Add noodles until done. Serve our soup hot, with chopped herbs.
Mushrooms are an amazing product; their taste harmonizes perfectly with many ingredients. In this soup, the main duo is played by champignons and pumpkin.
Ingredients:
- Pumpkin - 400 g
- Champignons - 200 g
- Cream - 100 ml
- Butter - 1 tbsp.
- Processed cheese - 1 pc.
- Vegetable oil - 2 tbsp.
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
Preparation:
First you need to boil the pumpkin until it becomes soft. While the pumpkin is cooking, you need to prepare the rest of the ingredients. Wash and cut. Add a mixture of oils to the bowl and fry the vegetables and mushrooms for about 20 minutes. Add salt to taste. Divide the fried mushrooms in half, mix one half with boiled pumpkin. Add cheese and cream to the products. Beat the soup with a blender. Pour into plates, put 1 tbsp in each. fried mushrooms and sour cream.
Delicious, aromatic chicken breast soup! Prepare this soup for your loved one if you want to please him.
Ingredients:
- Champignons - 250 g
- Potatoes - 4 pcs.
- Chicken breast - 1 pc.
- Processed cheese - 2 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - 3 tbsp.
Preparation:
Chop the food, select the “Frying” mode and pour vegetable oil into the bowl. When the oil is hot, fry the mushrooms and onions for about 5-7 minutes. Add the remaining vegetables, meat and pour 2 liters of hot water. Don’t forget to salt our dish and simmer for about 40 minutes. Pour the broth into a separate pan, beat the rest with a blender until pureed. Combine the broth and puree in a bowl, add melted cheese and cook the soup, stirring, for several minutes.
A simple, yet rich and healthy soup that will satisfy your most intense hunger. Make sure!
Ingredients:
- Boletus mushrooms - 300 g
- Potatoes - 3 pcs.
- Green peas - 150 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 1 clove
Preparation:
Turn on the “Stew” mode, fry the mushrooms with vegetables, 20 minutes will be enough. Add potatoes to the mushrooms, add hot water (1.2 l). Salt and add spices. You need to simmer for about 40 minutes, 5 minutes. until ready, add green peas and chopped garlic to the soup. Serve with chopped parsley.
For a complete lunch for the whole family, prepare a rich soup with buckwheat and mushrooms in a slow cooker. Fast, simple and incredibly tasty!
Ingredients:
- Champignons - 300 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Buckwheat - 4 tbsp.
- Vegetable oil - 3 tbsp.
Preparation:
Select the “Frying” mode - 15 minutes. Pour in the oil, when it heats up, fry the onions and carrots, then add the chopped mushrooms. Add diced potatoes and cereal. Fill with water, turn on the “Extinguishing” mode for 40 minutes. Season the soup with salt and pepper. After 40 min. dinner will be ready, all you have to do is pour it into plates and you can serve.
Before cooking, buckwheat should be dried in a dry frying pan so that its aroma can be more clearly felt in the dish.
Vegetables combined with chicken and mushrooms are the perfect set of ingredients for a healthy soup.
Ingredients:
- Dried porcini mushrooms - 50 g
- Chicken breast - 1 pc.
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Bell pepper - 1 pc.
- Tomatoes - 2 pcs.
- Vegetable oil - 3 tbsp.
Preparation:
Soak mushrooms in hot water. Wash the breast and fry it for 10 minutes. in a slow cooker, first cut the meat into several pieces. While it's roasting, chop the vegetables and add them to the chicken. Continue frying for another 10 minutes. Place mushrooms and potatoes in a bowl and pour boiling water over them. Set the “Quenching” mode for 1 hour. Simmer the soup until done, remembering to add salt to your taste.
For this soup, you can use any mushrooms that you have on hand, and the highlight of this recipe will be the aromatic duck broth.
Ingredients:
- Duck meat - 300 g
- Fresh mushrooms - 350 g
- Potatoes - 250 g
- Rice - ¾ tbsp.
- Vegetable oil - 2 tbsp.
- Onion - 1 pc.
Preparation:
Set the “Frying” mode for 15 minutes, pour the oil into the bowl and wait until it warms up. Fry the onion in oil. Place the rest of the ingredients in the bowl, fill everything with water, add salt to taste and simmer the soup for 1.5 hours on the “Soup” mode. The soup is ready, ready to serve!
Make a soup with a light garlic flavor. Spicy and amazingly delicious - what could be better for a delicious lunch?
Ingredients:
- Champignons - 400 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Garlic - 1 clove
- Cream 10% fat - 200ml
- Vegetable oil - 2 tbsp.
- Wheat crackers to taste.
Preparation:
Fry chopped onion in a slow cooker for about 5 minutes. Add diced potatoes with mushrooms to the onion and simmer for 40 minutes. When the timer goes off, pour 0.5 ml of boiling water or hot meat broth into the bowl. Salt, pepper, add crushed garlic. Cook in the slow cooker for another 10 minutes, and then pour in the cream and simmer the dish for another 5 minutes. until ready. Mix and pour into portions.
Another simple recipe for connoisseurs of quick cooking, and the soup prepared according to this recipe will appeal to absolutely everyone.
Ingredients:
- Champignons - 250 g
- Turkey meat (fillet) - 400 g
- Canned beans - 1 can
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Sour cream to taste
Preparation:
Select the “Frying” mode for 40 minutes. Pour and heat oil. Place diced turkey meat in a bowl with butter. Fry, stirring. Meanwhile, chop the mushrooms and add to the meat. Cut the potatoes and carrots into cubes and add them to the rest of the ingredients when the time is up. Fill everything with hot water, turn on the timer for 1 hour. Select “Quenching” mode. While the soup is preparing, you need to add salt and, if desired, add ground pepper and spices. When serving, the dish is seasoned with sour cream and herbs.
For those who want to eat delicious food, this recipe will come in handy. The products are the most affordable, and the results exceed your wildest expectations.
Ingredients:
- Fresh mushrooms - 500 g
- Potatoes - 5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Pearl barley - ½ cup.
- Vegetable oil - 2 tbsp.
Preparation:
The cereal is poured with boiling water. Fry the onion for 10 minutes. in hot oil, then another 10 minutes. along with carrots and another 15 minutes. along with chopped mushrooms. The potatoes are cut, poured into a bowl and pearl barley is added. Pour water over everything and simmer for 1 hour, selecting “Stew.”
Choose the ideal seasonings for mushroom dishes: herbs de Provence, nutmeg.
Don't be afraid of culinary experiments, because some of them can become a real masterpiece!
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