Chicken noodle soup with mushrooms by Magnus Nordlander
Based on a recipe from Mom
I usually don't buy chicken (for ethical reasons), however, my mom sent me a recipe for a chicken soup with mushrooms, which intrigued me. I decided to try it.
However, the way I see it, when a recipe calls for a lot of wine, and a lot of my dried mushrooms, I don't think it's a good idea to use bouillon cubes or bouillon concentrate. If I'm putting a lot of the good stuff in there, why should I skimp on the base?
Please note that technically the chicken becomes over-cooked while simmering for this long. Now, I don't mind in this case, because there's enough moisture in the soup (not to mention fat, which feels moist). If you disagree, you can remove the breast- and thigh-meat before the simmer, and then add the meat and allow it to cook through before adding the noodles. In the end, it turned out really good.
Ingredients for 6 servings
- 1 chicken
Stock
- 2 celery stalks, broken in half
- 3 carrots, broken in half
- 1 onion, quartered
- 3 bay leaves
- 1 teaspoon of salt
- 10 white pepper corns
- 5 thyme sprigs
- 6 2/3 tablespoons of dried porcini
- 7/8 cup of dried chanterelles
- 10 3/8 cups of water, approximatly
- 4 garlic cloves, finely chopped
Soup
- 1 tablespoon of fresh picked thyme leaves
- 1 2/3 cups of white wine
- 3 1/2 ounces of rice noodles, broken up
- 7/8 cup of cream
- salt
Instructions
In a big pot, add the chicken, the celery stalks, the carrots, the onion, the bay leaves, the pepper cornes, the thyme sprigs, the mushrooms, and water to cover.
Bring to a simmer, and simmer for about 1 1/2 hours.
Remove the celery, the carrots, the onion, the bay leaves, the salt, the pepper corns and the thyme sprigs, and discard. Remove the chicken, pick out the meat, and break it up into bite size chunks. Remove and set aside the mushrooms.
Strain the resulting broth through a fine mesh strainer. If you have a gravy separator, use it to separate the fat. Reduce the broth by about half. Add the wine, and allow the alcohol to cook out. Add back the meat from the chicken, and the mushrooms, along with the garlic and the picked thyme leaves. Allow the chicken to become heated through, then add the noodles.
When the noodles have cooked for about 3 minutes, add the cream, and add more salt to taste.
Serve with a glass of white wine.
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