Can I make this pickle soup without cabbage?

Yes. The cabbage can be omitted, although it adds volume and a pleasant texture. Without it, the soup will taste more strongly of the mushrooms and pickles.

When should I add the salt?

Season the soup after adding the sautéed vegetables, mushrooms, and pickles. Since the pickles are already salty, taste the soup before adding the full amount of salt.

Can I use fresh wild mushrooms?

Yes, but they must be properly cleaned and thoroughly cooked according to the type of mushroom. For convenience, pre-boiled mushrooms are ideal for this recipe.

Why should the soup rest before serving?

A short resting period allows the mushroom, vegetable, and pickle flavors to blend together. The result is a more balanced and aromatic soup.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables and mushrooms using the sauté function, then add the chicken, cabbage, and water and cook using the soup setting. Add the seasonings near the end and let the soup rest briefly before serving.

Pickle with chicken and mushrooms

Name: Pickle with chicken and mushrooms
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken breast — 350 g; Water — 800 g; White cabbage — 100 g; Wild mushrooms — 150 g; Pickled Cucumber — 80 g; Onion — 20 g; Carrot — 30 g; Spice — 10 g; Salt — 5 g; Butter — 30 g; Tomatoes — 30 g

60min

1605g

Nutrition per 100g

This chicken and mushroom pickle soup combines tender chicken, earthy mushrooms, crisp cabbage, and tangy pickles in one comforting bowl. A buttery vegetable and mushroom sauté gives the broth a rich aroma without making the soup heavy. It is filling, flavorful, and surprisingly light at just 72 calories per serving. Serve it piping hot after a short rest for a cozy homemade lunch.

LunchMeatFats & OilsMushroomsSoups

WHAT YOU WILL NEED

From ingredients

11 products

Base

Vegetables

Mushrooms

Spices

For Frying

SIMPLE PROCESS

Step by step recipe

For the best broth, start the chicken and cabbage in cold water and bring everything slowly to a boil. Skim away any foam after boiling begins, then cook for about 10 minutes to keep the broth clean and flavorful. The mushroom and vegetable sauté is what gives this soup its depth. Fry the mushrooms, onion, carrot, tomatoes, and pickles well in butter before adding them to the pot. If using pre-boiled frozen mushrooms, simply heat them thoroughly with the vegetables before combining everything.

Step 1

Cook the Chicken and Cabbage

Place the chicken breast and shredded white cabbage in a saucepan and cover with the cold water. Bring to a boil over high heat. Once boiling, skim off any foam and cook over medium heat for about 10 minutes.

Step 2

Prepare the Vegetables and Mushrooms

While the chicken and cabbage cook, chop the wild mushrooms, onion, carrot, tomatoes, and pickles. Dice the pickles or cut them into thin strips so they distribute evenly throughout the soup.

Step 3

Make the Mushroom Sauté

Melt the butter in a skillet over medium heat. Add the mushrooms, onion, carrot, tomatoes, and pickles. Cook, stirring occasionally, until the vegetables and mushrooms are thoroughly heated and fragrant.

Step 4

Combine the Soup

Transfer the contents of the skillet to the saucepan with the chicken and cabbage. Stir well and season with salt, keeping the saltiness of the pickles in mind. Bring the soup to a gentle simmer and cook for about 20 minutes.

Step 5

Add the Seasonings

Once the chicken, cabbage, and vegetables are fully tender, add the spices. Taste the soup and adjust the salt if necessary. Cook for a few more minutes so the seasonings can release their aroma.

Step 6

Rest and Serve

Turn off the heat and leave the soup covered on the warm stovetop for a few minutes. This allows the flavors to come together and makes the mushroom and pickle notes more pronounced. Serve hot.

CHEF'S TIP

Season Carefully

Pickles already add plenty of salt, so it is best to season the soup after all the ingredients have been combined. This makes it much easier to balance the final flavor.

Brown the Vegetables Well

Do more than simply warm the onion, carrot, mushrooms, and tomatoes. Let them cook in the butter until fragrant and lightly browned to create a richer, deeper flavor.

Use Good-Quality Mushrooms

Wild mushrooms give the soup a particularly rich aroma. If using pre-boiled frozen mushrooms, they do not need to be completely thawed before cooking; simply heat them thoroughly in the pan.

Let the Soup Rest

After turning off the heat, leave the soup covered on the warm stovetop for a few minutes. This allows the mushroom, vegetable, and pickle flavors to blend together.

SUBSTITUTIONS

Add your taste

Use Chicken Fillet Chicken fillet can be used instead of chicken breast. Cut it into medium-sized pieces and avoid overcooking so the meat stays tender.
Use Button Mushrooms Wild mushrooms can be replaced with button mushrooms for a milder flavor. The cooking method remains essentially the same.
Swap the Butter For a lighter version, prepare the sauté with a small amount of vegetable oil instead of butter. The soup will have less of a buttery aroma.
Use Fresh Mushrooms Fresh mushrooms can replace frozen pre-boiled mushrooms. Clean and slice them thoroughly, then cook them until completely tender before adding them to the soup.

HOW TO STORE

How to Store Chicken and Mushroom Pickle Soup

Let the finished soup cool to room temperature without leaving it out for an extended period, then transfer it to a covered saucepan or airtight container and refrigerate. Store at around 4°C for up to 2–3 days. Reheat only the portion you plan to eat, either on the stovetop or in the microwave, until piping hot. The soup can be frozen, although the cabbage and vegetables may become softer after thawing. Thaw it in the refrigerator, then heat thoroughly on the stovetop.

GOOD TO KNOW