Chicken + Mushroom Noodle Soup with Poached Eggs
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Chicken + Mushroom Noodle Soup with Poached Eggs
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion sliced, or shallot
- 2 garlic minced, cloves
- 12 ounces cremini mushrooms sliced
- 32 ounces chicken stock low-sodium
- 16 ounces water
- 4 ounces dried porcini mushroom
- 1/2 pound whole wheat noodle or soba noodles
- 6 green onion sliced
- 2 to 4 egg poached or fried
- red pepper flakes a pinch
Instructions
- Season the chicken with the salt and the pepper.
- Heat a large pot over medium heat and add olive oil. Add the chicken and cover, cooking until golden brown, tossing once or twice during cook time, about 10 minutes. Reduce the heat to low and remove the chicken with a slotted spoon, placing it in a bowl. Add the shallot, garlic and mushrooms, stirring well. Cover and cook until the mushrooms soften, about 5 to 6 minutes.
- Add the chicken back in along with the stock and the water. Bring the mixture to a boil, then add the dried mushrooms and noodles. Cook for 8 to 10 minutes. Add in the green onions. Serve with the soup with an egg on top, topped with a pinch of red pepper flakes.
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