Hearty Mushroom Soup with Chicken

Prepare the ingredients according to the list. If the mushrooms are frozen, it is better to thaw them beforehand. You can use any mushrooms, the soup will be very aromatic with forest mushrooms. Fresh mushrooms can be replaced with dried ones, but they should be boiled first. If you are adding pearl barley or any other grain to the soup, it is also better to pre-cook it. Wash and thoroughly dry the chicken breast. I had frozen broth, it can be chicken, vegetable or mushroom - I used chicken broth.

Cut the chicken breast into thin slices. Marinate using the dry method. To do this, season the chicken pieces with your favorite spices, roll them well in the spices, and let them sit covered with foil for at least 10-15 minutes. You can do this in advance to save time.

Prepare the vegetables and mushrooms: cut the potatoes, carrots, and onions into small cubes to cook them faster, and slice the champignons.

Heat half of the vegetable oil in a pot with a thick bottom and sauté the onions and carrots until lightly golden. Add the potato cubes and cook for another 2-3 minutes. Pour in the broth, bring to a boil, and cook for 12-15 minutes until the potatoes are tender.

Meanwhile, heat the remaining oil in a skillet and sauté the mushroom slices until golden brown.

Prepare the chicken breast on a dry skillet. Let it cool and cut into small pieces or leave it as is, if desired.

In a saucepan, fry the mushrooms with the soup, leaving some for garnish. Add cooked barley, if using, chicken pieces, and cook for a couple more minutes. Season the soup with salt and pepper to taste.

Divide the soup into plates, top with reserved mushrooms, and sprinkle with finely chopped greens, if desired. Mushroom soup with chicken is ready. Enjoy your meal!