Can I use frozen champignons?

Yes, frozen champignons work – add them directly to boiling water without thawing, and increase cooking time by 2–3 minutes.

How to make the broth richer?

Use chicken broth instead of water, or add a chicken bone during cooking and discard it afterwards.

Why doesn't the cheese melt completely?

You may have added it to boiling soup without stirring enough. Add cheese at a gentle simmer and whisk constantly until smooth.

Can I add fresh herbs to the soup?

Absolutely! Dill, parsley, or basil pair beautifully with mushrooms – add them 2–3 minutes before the end.

Champignon soup

Name: Champignon soup
Total time: 25 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken fillet — 200 g; Button mushrooms — 500 g; Onion — 30 g; Carrot — 30 g; Processed cheese with mushrooms for "Karat" soup — 50 g; Water — 1500 g

40min

2310g

Nutrition per 100g

This soup is a real treat for mushroom lovers. Tender champignons, juicy chicken fillet, and creamy cream cheese create the perfect flavor balance. Hearty, aromatic, and incredibly easy to make – it warms and delights in any weather. Try it, and you'll fall in love at first spoonful!

WHAT YOU WILL NEED

From ingredients

6 products

Meat

Chicken fillet200 g

Mushrooms

Button mushrooms500 g

Vegetables

Onion30 g

Carrot30 g

Dairy

Processed cheese with mushrooms for "Karat" soup50 g

Base

Water1500 g

SIMPLE PROCESS

Step by step recipe

The secret to this soup is the right order. Chicken and mushrooms are cooked together for a rich broth. The onion-carrot sauté adds sweetness, while cream cheese gives a velvety texture. Cheese with a mushroom flavor enhances the aroma, but you can use any processed cheese. Don't overcook the chicken to keep it juicy. Follow our steps for a perfect result.

Step 1

Prepare the ingredients

Cut 200 g (about 7 oz) chicken fillet into small cubes (2–3 cm). Wash and slice 500 g (about 5 cups) champignons thinly. Finely chop 30 g (1 small) onion and grate 30 g (1 small) carrot.

Step 2

Cook chicken with mushrooms

Pour 1500 ml (about 6 cups) water into a pot and bring to a boil. Add chicken and mushrooms, cook over medium heat for 20–25 minutes, skimming off foam.

Step 3

Make the sauté

While the soup simmers, heat a skillet with a little vegetable oil, sauté the onion until translucent (2–3 minutes), add the carrot and fry for another 3–4 minutes until soft.

Step 4

Add the sauté to the soup

When the chicken and mushrooms are tender, add the sauté to the pot, stir, and simmer over low heat for 5 minutes.

Step 5

Add cream cheese

Add 50 g (about 2 oz) of processed cream cheese, cut into cubes, to the soup, stirring constantly until fully melted. Season with salt and pepper to taste. Cook for another 2–3 minutes without boiling.

Step 6

Serve

Ladle the soup into bowls, garnish with fresh herbs (dill or parsley). Serve hot with croutons or black bread.

CHEF'S TIP

Choose fresh champignons

Young champignons with firm caps are best – they give a richer flavor and don't fall apart during cooking.

Cut chicken evenly

Cut the chicken fillet into small, uniform cubes – they'll cook faster and more evenly.

Add cream cheese at the end

To help the cheese melt smoothly, add it 5 minutes before the end and stir constantly. Don't boil the soup after adding the cheese.

Serve with herbs and croutons

Fresh dill, parsley, or white bread croutons perfectly complement the soup.

SUBSTITUTIONS

Add your taste

Replace chicken with turkey Turkey fillet works too – cooking time is about the same, though the meat may be slightly drier.
Use wild mushrooms instead of champignons Fresh wild mushrooms (porcini, boletes) give a deeper forest aroma – pre-boil them for 20 minutes before adding.
Replace cream cheese with heavy cream For a lighter version, use 100 ml of heavy cream (33%) instead of cheese – the soup will be creamy but less cheesy.
Add potatoes for thickness If you prefer a thicker soup, add 1–2 diced potatoes together with the chicken and mushrooms.

HOW TO STORE

How to store mushroom soup with chicken

Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat with a splash of water or broth to restore consistency. Freeze in portion-sized containers for up to 1 month – thaw in the fridge and reheat on the stovetop.

GOOD TO KNOW