Chicken Soup with Mushrooms, Red Pepper, and Corn
⏳ Time
1 hour 10 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Since only fillet is used instead of a whole chicken, the broth turns out very light and more vegetable-based than meaty. Therefore, if you want a heartier soup, use broth instead of water. It's better to buy corn in a small can to avoid wasting leftovers. Enjoy your meal. The potatoes should be small as they are young; if you use older potatoes, it's better to substitute with one large one. The same goes for the carrot; if it is large, use only half. The main thing is to remember that this should be a light soup, so don't get carried away with adding ingredients, or you'll end up with a porridge =)
Ingredients
- Chicken fillet - 17.6 oz
- New Potatoes - 2 pieces
- Carrot - 1 piece
- Pickled Chanterelles - 5 pieces
- Onion - 2 heads
- Orange Bell Peppers - 1 piece
- Canned Corn - 3 tablespoons
- Vermicelli - 1.8 oz
- Water - 2 qt
- Scallions - 2 stalks
- Olive Oil - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the chicken fillet and cut it into large pieces, place in a pot with cold water, and put on the stove at full power.
Step 2
Peel the onions and throw one whole onion into the pot; when the water boils, skim off the foam, reduce the heat to low, and let it simmer for 50 minutes.
Step 3
Meanwhile, while the broth is cooking, peel all the vegetables, cut the potatoes into small cubes, the carrot into rounds, slice half of the red pepper into thin strips, and cut the mushrooms into quarters.
Step 4
Finely chop the remaining onion and sauté it in olive oil in a pan until golden over low heat, then add the red pepper and mushrooms to the onion, and sauté a little to let the red pepper release its color and the mushrooms brown.
Step 5
Add the potatoes and carrot to the ready broth and cook for 10 minutes, then add the contents from the pan and cook for another 5 minutes, then add the corn and vermicelli and cook for 5–8 minutes (depending on the cooking time of the vermicelli).
Step 6
Season the soup with salt and pepper to taste, and finely chop the green onion.
Step 7
Serve in bowls and sprinkle generously with green onion; you can add sour cream, but that’s optional.
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