Mushroom + Chicken Noodle Soup with Poached Eggs.
How weird can soup get?
Pretty weird today, with an egg in it and all. But it is true: eggs go on everything. With everything. In everything.
This is my makeshift ramen-like bowl of soup that literally takes a half hour to make. And it has boatloads of flavor – hello, what I live for. It’s perfect for single lady nights or family dinners. It works for lunch… heck, it has an egg so it even works for breakfast.
Jessica justification. I will justify almost anything for you. Just ask. Let’s just not count how many times I’m saying just.
So how excited am I that soup season is here to stay? Can haaaardly contain it. Seriously.
It’s chilly. It’s supposed to be snow flurrying this week. It’s that time of year when we are fighting over the covers and I refuse to turn on the heat because I LOVE the chill, so he goes to bed in sweatpants and a sweatshirt. Yep, def soup season.
I actually find the chill comforting. I love opening the front door and being hit in the face with some chilly air. I love when your bed is so warm and cuddly and outside of it is… cold. Apparently this makes me insane, but I don’t give a hoot. My dad loves it too so I’m thinking it is genetic? Whatever it is, it makes for one heck of a good night’s sleep. Unless you sleep with someone who appears to be cage fighting mid-dream.
Oh how I fancy a king sized bed.
There have been times when I’ve felt like I’ve outrun all broth-based soups; that nothing would taste very new or exciting. Creamy or stew-like soups are often easier for me to trash up and envision, but this? WELL. It took my soup fantasies to a whole new level. It tastes different. Such an excellent description, I know. Sometimes that is all I crave though: a dish that tastes different enough so I can play games with my brain and think I’m getting lots of variety.
Also, I want to pretty much swim in a pool of garlic butter mushrooms at the moment. So that could play a part. But but but! It’s the skinny noodles, all the flavors, the crunchy scallions and obviously, the freaking egg.
You can do the egg however you’d like. Fry it, poach it, whatever. I’m guessing you could swap tofu for the chicken, but I don’t know anything so don’t quote me on it. Seems like it may work and be cahrazy good. The egg is a last minute detail, but if you’re in hurry – the mushroom and chicken soup leftovers are where it’s at. I stood over the big pot up there with a fork and twisted as many noodles as I could around the end. It was fun. I am a child.
One who flips the heck out over soup.
Chicken + Mushroom Noodle Soup with Poached Eggs
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 12 ounces sliced cremini mushrooms
- 32 ounces low-sodium chicken stock
- 16 ounces water
- 4 ounces dried porcini mushrooms
- 1/2 pound whole wheat or soba noodles
- 6 green onions, sliced
- 2 to 4 eggs, poached or fried
- a pinch of red pepper flakes
- 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.
We can do this, right?