Chicken and mushroom noodle soup
Description
The recipe won't take much time. To make the mushroom broth richer, it must definitely be allowed to steep. However, noodles should be served immediately upon cooking. How to avoid overcooking in this situation? Very simple—cook the noodles separately. The soup is ready to serve.
Instructions
- 1
Step 1
Place the drumsticks in water and bring to a boil quickly. Skim off the foam, add half a chopped onion, and simmer over low heat for 30 minutes.
- 2
Step 2
Meanwhile, lightly sauté the remaining onion and carrot, thinly sliced, in ghee until golden.
- 3
Step 3
Add the white mushrooms. Frozen ones do not need to be thawed beforehand. Lightly sauté or simmer the mushrooms until a rich aroma develops.
- 4
Step 4
Season the broth with salt and add the enoki mushrooms. You can substitute them with very thinly sliced button mushrooms. The purpose of these mushrooms is to give the soup body before adding the more delicate white mushrooms. Cook the mushrooms for 5-7 minutes.
- 5
Step 5
Add the sautéed mushrooms to the soup. Add coarsely ground black pepper, one or two bay leaves, and a pinch of thyme. I like to add a bit more finely chopped raw onion. Warm for a couple more minutes without boiling. Let it steep, covered, for at least 20 minutes over low heat.
- 6
Step 6
Boil the homemade noodles separately, drain them in a colander, let them drain well, and distribute them into deep plates. Pour the soup over the noodles and serve immediately, garnished with fresh herbs.