Chicken Mushroom Soup
Servings 8 servings
- 200 g Chicken sliced in small pieces
- 1 handfuls Angel Hair Macaroni
- 2 medium Potatoes sliced into bite-sized pieces
- 2 tbsp Dry Mushrooms (Boletus Edulis)
- 1 medium Carrot grated
- 4 tbsp Oil
- 2 tbsp Dill diced
- Salt & Pepper to taste
Fill 2/3 of 5 quart pot with water. Add chicken; bring to boil, turn down heat to low-medium and cook for 10 minutes.
Soak mushrooms in boiled water for 5-10 minutes. Add mushrooms, cook for 10 minutes. Add sliced potatoes and macaroni into the water and cook for another 10-15 minutes.
Add dill, ground pepper & salt to taste.
Sautée your carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (5 minutes). Add to all coking ingredient. Cook another 15 minutes, on low heat. Serve while its warm.
Calories: 92kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1298IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg