Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes 4 cups.
Ingredients:
- 2 Tbsp. unsalted butter; divided
- 4 md. mushrooms; sliced
- 1/4 celery stalk; coarsely chopped (about 1/4 cup)
- 1/2 carrot; coarsely chopped (about 1/4 cup)
- 1/4 onion; coarsely chopped (about 1/4 cup)
- 3 cups chicken broth or stock**
- 1/2 stalk lemon grass
- 1 lg. sprig fresh thyme (or 1/2 tsp. dried)
- 1 lg. sprig fresh dill (or 1/2 tsp. dried)
- 1 tsp. white Worcestershire sauce or a pinch of Accent
- 1/4 lb. egg noodles
- 1 6-oz. skinless, boneless chicken breast or thigh; cut into 1/2-inch cubes
- Salt and black pepper to taste
Preparation:
1. Heat a medium sauce-pan over medium-high heat, add 2 tablespoons butter and swirl to melt.
2. Add mushrooms and brown - about 10 minutes. Reserve on a plate.
3. Reduce heat to medium, add remaining butter and celery, carrot and onion and cook, stirring occasionally, until softened.
4. Add chicken broth, lemon grass, thyme, dill and Worcestershire sauce (or Accent). Bring to a boil. Add noodles and cook 8 minutes.
5. Reduce heat until broth is just simmering, add chicken and mushrooms and cook 10 minutes. Serve.
*Note 1: You can learn more about making stock here.
**Note 2: If homemade stock seems like too much work or you're in a hurry, this version is way better than pure canned broth or commercial stock but only takes an hour and makes the soup at least twice as good.