Mushroom soup with chicken and noodles

We can use all the vegetables together through soup. If a vegetable is made, it is not possible to mix it all together. One of the biggest benefits of soup is that it is drunk hot. In this way, drinking it gives warmth to our body.

This keeps us from freezing. Secondly, soup is a very nutritious drink. Through this, the nutritious ingredients of many vegetables come in a bowl. Here is a recipe you can enjoy this season.

Source

Ingredients

• 20-30 g of dried porcini mushrooms;
• 2 800 ml of water;
• 200 g chicken;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 1 small bunch of dill;
• 3-4 tablespoons of vegetable oil;
• 50–70 g of noodles;
• salt and pepper to taste.
  
  

Cooking

Soak the mushrooms for 10 minutes in 200 ml of boiling water. Then throw it in a colander.

Cut the chicken into small pieces, potatoes - medium. Chop the onion. Grate the carrots on a fine grater. Chop the dill.

In a pan, heat the oil over medium heat. Fry carrots and onions in 5 minutes. Stir constantly.

Put the chicken in a saucepan and fill it with water. Bring to a boil and cook on low heat for 10 minutes. Fill the mushrooms and cook the same amount. Then add the potato with noodles and continue cooking for 10-15 minutes. Put fried vegetables in the soup. Salt and pepper. After 15 minutes of cooking over low heat, the dish can be served.

Thanks for a visit.