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Chicken soup with champignon mushrooms and potatoes
Instructions
I begin by cooking the broth – it is the foundation of a tasty soup. I rinse the chicken leg quarter under cold water and cut it in half so it releases more flavour. I place the pieces in a 3–4 litre pot and fill it two-thirds full with cold water. I set it over high heat and bring it to the boil, then reduce the heat to the lowest setting. I cook the broth for 50–60 minutes, regularly skimming off the foam that forms with a slotted spoon – this keeps the broth clear and removes any unpleasant aftertaste.
While the broth is cooking, I prepare the mushrooms. I thoroughly rinse 200 g of mushrooms under running water, wiping any dirt off the caps with my fingers – there is no need to soak them, otherwise they absorb water and become watery. I trim the bottom of the stems and slice the mushrooms into thin pieces 3–4 mm thick – this way they release their flavour into the broth faster and look attractive in the bowl.
I peel the onion, cut it in half and chop it into small cubes about 5–7 mm in size. Fine chopping is important – the onion softens faster in the soup and gives up all its flavour instead of leaving tough pieces. I do not use too much onion – one medium onion is enough to give the soup the right taste without a sharp onion smell.
I peel the carrot with a peeler and grate it on a medium grater – a fine grater would turn the carrot into mush, while a coarse one would not let it soften evenly. When the broth is ready, I take the chicken out onto a plate and add the mushrooms, onion and carrot to the boiling broth. I reduce the heat to medium and cook for 7–10 minutes. Then I peel the potatoes, cut them into medium cubes about 2 cm in size and add them to the pot – the potatoes cook for 15–20 minutes until soft.
While the soup is cooking, I take apart the cooled chicken – I remove the meat from the bones and cut it into small pieces. When the potatoes are soft (I check with a fork), I add 150 g of thin vermicelli, salt to taste (about 1 tsp) and a pinch of the pepper mixture. I return the chicken meat to the pot. I cook for another 5–7 minutes until the vermicelli is done – it should not be overcooked. I turn off the heat, cover with a lid and let the soup rest for 10–15 minutes before serving. I serve it hot with fresh herbs.
Tips
- 1
For a clear broth, cover the chicken with cold water and bring it to the boil gradually – this way the protein coagulates slowly and is easily removed as foam.
- 2
Do not overcook the vermicelli – add it at the very end and cook it strictly for the time given on the packet, otherwise it will go soggy and turn to mush.
- 3
For a richer mushroom flavour, fry the champignons in butter before adding them to the soup.
- 4
The soup will be more aromatic if you add a bay leaf and a few black peppercorns 10 minutes before it is done.
FAQ
Can champignons be replaced with other mushrooms? +
Yes, porcini, chanterelles or oyster mushrooms will work. Soak dried mushrooms beforehand for 2 hours and use the soaking water as part of the broth.
How long does the finished soup keep? +
The soup keeps in the fridge for 2–3 days. When reheating, do not bring it to the boil so the vermicelli does not overcook.
Can it be made without potatoes? +
Yes, for a low-carb version replace the potatoes with cauliflower or simply increase the amount of mushrooms and vermicelli.
How can the soup be made more diet-friendly? +
Use skinless chicken breast, skip the sautéed base and add more vegetables – celery, green peas or green beans.
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