Chicken soup with champignon mushrooms and potatoes
Chicken soup with champignon mushrooms and potatoes is a simple and fragrant home-cooked dish that takes about 80 minutes from start to bowl. The base is a clear chicken broth simmered for an hour, then enriched with mushrooms, vegetables, and vermicelli for body. Chicken thigh works best because the dark meat keeps its flavour during the long simmer; chicken fillet is a leaner alternative.
This recipe makes 6 servings at 124 kcal per 100 g. It's a good weekday cook-once-eat-twice soup.
Ingredients
- chicken thigh, cut in half (with skin);
- champignon mushrooms – 200 g;
- large potatoes – 2 pcs;
- vermicelli – 150 g;
- onion – 1 pc;
- carrot – 1 pc;
- vegetable oil (optional, for those who add a sautéd base);
- salt and pepper mixture – to taste.
Cooking
1. I start by boiling the broth. I place a pot with cold water on the stove – not filled to the top, since the vegetables and vermicelli will be added later. I add the chicken pieces (diet followers can use fillet only). Starting from cold water rather than dropping the chicken into already-boiling water gives a cleaner, clearer broth – proteins coagulate slowly and impurities float up as foam. I boil the broth for about an hour, periodically skimming off the grey foam that rises during the first 15-20 minutes.
2. I cut the mushrooms into any shape – slices, halves, or quarters depending on size. Smaller pieces release more flavour into the broth; larger chunks keep a meaty texture. Either works.
3. I take the onion, cut off the tip, halve it, and remove the skin. Then I cut the onion every centimeter, then in the middle, and finally downwards into a small dice. Uniform onion dice ensures even distribution in each spoonful.
4. I peel the carrot and grate it on a fine grater. All vegetables are now ready. I pour all the prepared vegetables into the pot with the boiling broth and reduce the heat. Then it's time for the potatoes – I peel them, cut into medium pieces, and add to the pot. Adding the potatoes at this stage gives them roughly 25 minutes to soften, which lines up with the vermicelli timing in the next step.
5. After 25 minutes, I add the vermicelli. Salt, pepper, and after 5-7 minutes the soup is done – vermicelli cooks fast and turns mushy if simmered too long. I taste a piece to confirm it has lost its raw bite, then turn off the heat. Letting the soup rest 5 minutes off the burner lets the flavours settle before serving.
Tips and Tricks
Tip 1. START FROM COLD WATER FOR CLEAR BROTH. Dropping chicken into already-boiling water shocks the proteins and locks impurities inside the meat, producing a cloudy broth. Cold-water start lets the proteins coagulate gradually and float to the surface as removable foam – the result is a noticeably clearer, more golden soup. Skim every 5 minutes for the first 20 minutes, then leave it alone.
Tip 2. SWAP VERMICELLI FOR EGG NOODLES IF YOU PREFER MORE BODY. Vermicelli cooks in 5-7 minutes and gives a light texture. For a heartier bowl, use egg noodles, orzo, or small pasta shapes – they hold their bite longer and turn the soup into something closer to Chicken Soup with Noodles and Potatoes. Adjust cooking time accordingly: orzo needs about 9 minutes, egg noodles about 8.
Tip 3. SAUTÉ THE ONION AND CARROT FIRST FOR DEEPER FLAVOUR. The recipe lists vegetable oil as optional. If used, sauté the onion and grated carrot in 1-2 tbsp of oil until lightly golden, then add to the broth instead of dropping them in raw. The Maillard reaction in the pan adds caramelised depth that raw vegetables can't deliver. Adds 5 minutes of prep, transforms the flavour profile.
Tip 4. ADAPT THE RECIPE WITH RICE INSTEAD OF VERMICELLI. For a gluten-free or just different version, use 100 g of rice in place of the vermicelli. Add it earlier (15 minutes before serving instead of 5-7) so it has time to soften. The result is closer to Rice soup with chicken and potatoes – heartier, more filling, and naturally gluten-free.
FAQ
Can I use chicken stock instead of fresh broth?+
Yes, store-bought or homemade chicken stock works as a shortcut and cuts the total cooking time roughly in half. Use 1.5-2 litres of stock, bring it to a simmer, and add the vegetables and mushrooms as the recipe describes. The flavour will be slightly less rich than starting from raw chicken pieces because store stocks vary in concentration. If using stock, you may want to add a couple of bone-in chicken pieces anyway and simmer 30 minutes for a middle-ground option.
How do I store leftover soup?+
Cool the soup at room temperature for no more than 1 hour, then refrigerate in a covered container. It keeps for 3-4 days in the fridge. The vermicelli will continue to absorb broth as it sits, so the soup gets thicker each day – add a splash of water or stock when reheating. For longer storage, freeze the soup without the vermicelli (cook fresh vermicelli when reheating); frozen broth-and-vegetables hold quality for up to 3 months.
Can I add other vegetables?+
Absolutely. Common additions include celery (1 stalk diced, added with the onion), leek (1 small, white part only, sliced), bell pepper (1, diced, added in the last 10 minutes), or a handful of frozen peas at the very end. Avoid starchy vegetables like turnip or parsnip in addition to the potatoes – they will compete for thickening role and make the soup heavy. A bay leaf or two during the broth-simmering stage adds pleasant aromatic depth without overpowering.
What's the best way to serve it?+
Serve hot in deep bowls with a sprinkle of fresh dill or parsley on top, a wedge of lemon on the side (a squeeze brightens the broth), and crusty bread or buttered toast for dipping. Sour cream is a Russian-style addition – a spoonful stirred into the bowl makes it richer and creamier. For a complete meal, pair with a simple cucumber-and-tomato salad or pickled vegetables – the bright acidity balances the warm comfort of the soup.
