Creamy Chicken and Mushroom Soup

Name: Creamy Chicken and Mushroom Soup
Ingredients: chicken fillet 500 g; mushrooms 300 g; potato 700 g; pasta 100 g; leek; cream 10-20% 250 ml; cheese; salt; pepper; vegetable oil

I recommend preparing another creamy soup recipe. The dish turns out very rich and tasty. Both frozen and fresh mushrooms can be used. The volume of ingredients is calculated for a four-liter pot.

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 3 / 5

Egg free Nut free Halal Kosher

Ingredients

Recipe scale: 1x

chicken fillet 500 g
mushrooms 300 g
potato 700 g
pasta 100 g
leek
cream 10-20% 250 ml
cheese
salt
pepper
vegetable oil

Instructions

Step 1 of 13

Slice the leek into half-rings (finely chop the onion).

Step 2 of 13

Cut the fillet into small pieces.

Step 3 of 13

Cut the mushrooms into small pieces.

Step 4 of 13

Cut the potatoes into cubes or sticks.

Step 5 of 13

Sauté the onion in vegetable oil in a pot.

Step 6 of 13

Add the fillet. Lightly brown.

Step 7 of 13

Add the mushrooms.

Step 8 of 13

Season with salt and pepper.

Step 9 of 13

Pour in water. Cook for 20 minutes.

Step 10 of 13

Add the potatoes. Cook for 10 minutes.

Step 11 of 13

Add the pasta. Cook until the pasta is done.

Step 12 of 13

Add the cream. Stir. Remove from heat.

Step 13 of 13

Grate the cheese using a fine grater. Sprinkle the soup with cheese when serving.