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Chicken and Mushroom Noodle Soup with Sauerkraut

Chicken and Mushroom Noodle Soup with Sauerkraut

By Malcolm JacksonApril 25, 2023

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 8

    ounces cremini mushrooms, trimmed and quartered

  • 1

    cup drained refrigerated sauerkraut (see headnote), plus ½ cup sauerkraut brine

  • 1

    medium carrot, peeled and finely chopped

  • 1

    medium yellow onion, finely chopped

  • 3

    medium celery stalks, finely chopped, leaves reserved for garnish

  • 2

    quarts low-sodium chicken broth

  • 1

    8- to 9-ounce package fresh fettuccine, cut into 1-inch pieces

  • 1

    tablespoon dried tarragon (optional)

  • ½

    cup lightly packed fresh dill, chopped

  • Sour cream, to serve

Step 1

In 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.

Step 2

Stir in the carrot, onion, celery and ¼ teaspoon each salt and pepper. Reduce to medium, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the broth and re-cover. Bring to a simmer over medium-high, then again reduce to medium and cook until the chicken is opaque throughout and the vegetables are tender, about 10 minutes.

Step 3

Add the pasta and tarragon (if using). Cook, uncovered and stirring often, until the noodles are al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate).

Step 4

Off heat, stir in the dill, then taste and season with salt and pepper. Serve garnished with sour cream and the celery leaves.