2 chicken legs
200 g champignon
2 cloves of garlic
200 g noodles
salt and pepper to taste
2 bay leaves
a few peas of allspice
1,5 l of water
dill or parsley
To prepare this delicious soup, both white and brown champignons are suitable, you can also cook it with wild mushrooms. Another option is to use dried mushrooms for the dish, in which case they must first be soaked for 2 hours, then boiled for 50 minutes. Egg noodles are best, and you can use butter instead of vegetable oil.
How to cook chicken noodle soup with mushrooms
Put chicken legs in a large pot and pour water, bring to a boil and reduce heat to a minimum. Add allspice and bay leaf. Cook under the lid for 40 minutes, periodically removing the foam, then put the chicken to cool, and strain the broth. While preparing the broth, cut the carrots into circles, chop the onion and cut the mushrooms into slices.
In a preheated pan with vegetable oil, fry the onions until transparent, then add the carrots and fry for 4 minutes. Add mushrooms and chopped garlic, carcasses for 10-15 minutes, stirring constantly. Clean the cooled legs from the bones and tear the meat into slices along the fibers.
Bring the filtered broth to a boil, reduce the heat to medium, put the noodles into it and cook for 3 minutes. Then add mushrooms with carrots and onions, chicken, salt and pepper to taste in the soup. Cook the soup until the noodles are ready, then turn off the heat and let the dish stand under the lid for 10 minutes. Ready soup spill on plates and add greens.