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Chicken and Mushroom Noodle Soup with Sauerkraut
Moldovan zama and Ukrainian zeama, sour soups from Eastern Europe, inspired this chicken noodle soup that’s at once comforting and new. Rustic homemade egg noodles are an ingredient in traditional versions, but to streamline prep, we call for ready-to-cook fresh fettuccine instead. For the sour power, we stir in sauerkraut brine, and punch up the flavor by adding some sauerkraut as well. The souring agent brightens the dish, balancing the earthy vegetables and meaty chicken. Fresh dill and a dollop of sour cream finish the dish. Be sure to use fresh, refrigerated sauerkraut, not canned or jarred, as those can be mushy.
6
Servings
Tip
Don’t add the sour cream until you serve the soup. It can separate if stirred into the soup while it’s still on the heat.
45 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil
-
1
pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
Directions
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01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and ¼ teaspoon each salt and pepper, then cook, without stirring, until browned on the bottom, 5 to 6 minutes. Push the chicken to one side of the pot. Add the mushrooms and cook, without stirring, until they begin to brown on the bottom and release their liquid, about 5 minutes. Add the sauerkraut and brine; cook, scraping up any browned bits, until the liquid has evaporated and the sauerkraut begins to brown, about 3 minutes.
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September 14, 2023
Sick Day triumph
Hubby was skeptical of the sauerkraut but this was perfect! I’m wondering if I have covid again because I can’t smell anything but the texture and salty sour taste was really good! Hubby isn’t sick and said it was delicious. Only change was adding a little crushed caraway seeds. Looking forward to trying again when I can smell it!
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