You will need
    • 300 g of chicken meat;
    • 200-300 g of mushrooms;
    • 2-3 bulbs;
    • 1 carrot;
    • 3-4 medium potatoes;
    • 2-3 cloves of garlic;
    • salt
    • Bay leaf
    • spices to taste;
    • oil for frying;
    • 2.5-3 liters of water;
    • parsley and dill.
Chicken pieces thoroughly under running water. Put in a saucepan and cover with water. Put on fire and bring to a boil, allow to writing a rolling boil for 2-3 minutes. The first drain the broth. Scald the chicken pieces again thoroughly under running water. Put in a saucepan, cover with water to 2/3 capacity. Bring to a boil and bring to a boil, reduce heat to medium. Add salt and spices.
Onions, carrots and garlic clean. Onion and garlic finely chop. Carrots grate. In a pan heat vegetable oil and fry the onions until Golden brown, stirring occasionally. Add the grated carrots. Stir and continue to simmer. Put in pan with chopped garlic and sauté for another 2-3 minutes. Salt.
Rinse the mushrooms in running water. Cut into thin plates. Fry in hot oil, stirring occasionally. Salt.
Chunks of chicken, remove from broth. Cool slightly and separate the meat from the bones. Put the meat back into the broth.
Potato peel, wash and cut into strips. Put in boiling broth. Cook until soft. Then put stewed mushrooms and vegetables in broth. Stir and continue to cook until until the potatoes are soft.
For 1-2 minutes until cooked add to soup a couple of Bay leaves. Let writing a rolling boil and turn off the heat.
Serve chicken soup with mushrooms with chopped herbs and croutons.