In this article, i am going to share the recipe of chicken mushroom soup with you. I’ll share some more tasty recipes as well.

Chicken Mushroom Soup

chicken mushroom soup

Ingredients

  • 400 gm boneless chicken breast, shredded
  • 6 cups stock or water
  • 3-4 spring onions, green tips thinly sliced
  • 200 grams mushroom, sliced
  • 200 grams rice noodles or any thin noodles
  • 2 tbsp soy sauce or lemon juice
  • 2 tbsp olive oil
  • Fresh coriander for garnish
  • Salt and pepper

How To Prepare

  1. Take olive oil in heavy bottomed pan and sauté chicken pieces for 5 minutes on medium flame till the chicken is almost tender
  2. Add spring onions, mushrooms and seasoning. Sauté for a minute and add noodles, stock and soy sauce. Simmer for 2-3 minutes till noodles are cooked.
  3. Adjust the seasoning and serve hot garnished with fresh coriander.

SPINACH POTATO SOUP WITH CHICKEN

chicken potato soup

Ingredients

  • 1 tbsp olive oil
  • 2-3 cloves of garlic
  • 200 gm potato cut in to small pieces
  • 200 gm spinach leaves.
  • 300 gm chicken with bones
  • 1½ liters water
  • ½ cup dairy milk or coconut milk
  • ½ tsp freshly grated nutmeg
  • Fresh cream for garnishing
  • Salt and freshly ground pepper

How To Prepare

  1. Heat oil in a heavy bottom pan, fry garlic, potatoes and chicken for 2-3 minutes, add stock or water and bring it to boil, reduce heat and simmer for 10 minutes till potatoes and chicken are tender.
  2. Remove chicken pieces from pan, remove bones from the chicken, shred the chicken pieces and keep them aside.
  3. Add spinach to the pan with potatoes, give a boil and simmer for 2-3 minutes on slow flame, do not cover while simmering, so that the color of the spinach does not fade, let it cool.
  4. Puree the mixture in a food processor or blender, put puree in the pan, add shredded chicken pieces, salt, grated nutmeg, fresh black pepper, dairy milk or coconut milk, and give a boil when ready to serve.
  5. Serve hot and garnish with cream.

LEMON GRASS COCONUT SOUP WITH SHRIMPS

lemon grass soup

Ingredients

  • 1 liter stock or water
  • 300 gm shrimps deveined
  • 2 cups coconut milk
  • 5-6 lemon grass stalks
  • 1 inch ginger, peeled and thinly sliced
  • 20 black peppercorns, crushed
  • 1 cup mushrooms, halved
  • 50 gm baby corn cobs quartered or corn kernels
  • Small red bell pepper chopped in 1/4” pieces
  • 100 gm cauliflower sliced
  • 1 carrot sliced
  • 4 tbsp lemon juice
  • 1 tbsp chili oil (see Glossary)
  • Salt as per taste

How To Prepare

  1. In a heavy-bottomed pan, boil lemon grass, peppercorns and ginger in stock or water. Let it simmer for 10 minutes. Strain the soup and return clear stock to the pan.
  2. Wash the shrimps, apply 2 tbsp lemon juice and keep it aside.
  3. Add mushrooms, carrot, cauliflower, simmer on slow flame for 5 minutes or more to make the vegetable tender.
  4. Add bell pepper, coconut milk, shrimps and seasoning. Simmer for 3 minutes.
  5. Add lemon juice and chili oil.
  6. Serve garnished with fresh coriander.

SHRIMP SOUP WITH RICE NOODLES OR PASTA

rice noodle pasta soup

Ingredients

  • 200 gm shrimps (deveined) or tofu cut in1”cubes
  • 100 gm rice noodles or pasta
  • 4 cups fish/ chicken stock
  • 100 gm sliced mushrooms
  • ½ cup fresh or frozen corn
  • 100 gm greens stem of spring onions and lettuce or spinach, roughly chopped
  • 1 tbsp corn starch
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • Salt and pepper to taste

How To Prepare

  1. Marinate shrimps with salt and olive oil for 15 minutes, stir fry in olive oil for 2 minutes, till it turns pink and keep it aside
  2. In a heavy bottom pan, take corn and mushroom, add 3 cups of water or stock, give a boil and simmer for 5 minutes
  3. Add rice noodles, shrimps or tofu, spring onions and lettuce or spinach
  4. In a cup of water mix corn-starch and soy sauce, stir in to soup. Add seasoning,
  5. Give a boil and cook for 2 minutes, until slightly thickened and serve hot.

CHICKEN SOUP WITH RICE NOODLES

chicken soup with rice noodles

Ingredients

  • 2 tbsp olive oil
  • 400 gm chicken breast cut into 1” pieces
  • 2 carrots sliced
  • 100 gm broccoli or cauliflower, cut into 1 inch florets
  • 2” sticks of cinnamon
  • 1 onion, sliced
  • 2-3 cloves of garlic
  • 100 gm rice noodles or pasta of your choice
  • 2 egg yolks
  • Juice of ½ a lemon
  • 1 liter chicken stock
  • Salt and pepper
  • Freshly chopped coriander

How To Prepare

  1. Put rice noodles in boiling water for 2 minute, strain and keep it aside. If using pasta, cook according to the respective instructions.
  2. Sauté onions and cinnamon for 30 seconds, add chicken pieces and sauté on high flame for 2 minutes.
  3. Put the stock along with vegetables and salt in the pan, give a boil, cook on medium heat till vegetables and chicken are tender. Add freshly ground pepper.
  4. As the soup cooks, beat an egg lightly with lemon juice. Pour into soup slowly, stirring continuously, to make egg threads.
  5. Put noodle in each serving bowl; pour hot soup on top of noodles, before serving.
  6. Add chopped coriander and serve hot with garlic bread or any starter to have it as a meal.
  7. Fried garlic or ginger slices can be used according to taste, along with vegetables.

CHICKEN PASTA & BEAN SOUP

chicken pasta and bean soup

Ingredients

  • 200 gm chicken boneless and cut in strips
  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 1 onion, sliced
  • 2 carrots, sliced
  • 1 cup broccoli cut in florets
  • 200 gm mushrooms, sliced
  • 200 gm kidney beans soaked for 6 hours and boiled or use pre-boiled beans
  • 200 gm small pasta of your choice
  • 1 liter water
  • 3-4 cloves of garlic
  • Rosemary, basil, or herbs of your choice
  • 100 gm Parmesan or mozzarella cheese
  • 1 cup fresh tomato puree
  • ½ tsp chili sauce or ¼ tsp red chili powder
  • Salt and pepper

How To Prepare

  1. Apply soy sauce to chicken pieces keep it aside for 5 minute,
  2. Boil the paste with 1tbsp oil in water, till tender, strain and keep it aside
  3. In a heavy-bottomed pan, sauté chicken in a tbsp of oil for 3 minutes, till tender.Take out from pan and keep it aside. In the same pan stir fry onion, garlic, broccoli and carrots for 2 minutes. Add mushrooms, beans, stock and herbs and bring to boil.
  4. Simmer for 5 minutes till vegetables are tender but crunchy
  5. Add pasta, chicken, tomato puree and herbs and cook for another 3 minutes, check for desired consistency.
  6. Add seasoning and chili sauce to taste
  7. Garnish with fresh herbs and grated cheese. Serve hot.

It is time to try out the tasty chicken soup recipes that you have just learned.