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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.
tablespoons extra-virgin olive oil
pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces