Creamy Dill
Chicken Mushroom Soup Recipe
Chicken, Mushrooms, and Noodles in a Creamy Dill Broth

soupsofine.comCreamy Dill Chicken Mushroom Soup Recipe


Here is a chicken and mushroom soup recipe with wide egg noodles and green peas in a creamy dill broth. And it's sooo delicious!

Why Is It Called Dill Weed?

Dill, a member of the carrot family, is native to southwest Asia and India. It has very delicate, fern-like leaves which we use as an herb and seeds which we use as a spice. 

To differentiate between the two, recipes use the term dill weed when referring to basically the fresh or dried leaves. I say basically, because dill weed includes seeds blended in with the leaves.


Since fresh dill is easy to find in our markets only during the summer and early fall, I chose dried dill weed for this recipe. It is delightfully available throughout the year!


May the romance of soup making bring you peacefulness - like snow glittering in the moonlight. 


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Ingredients for Creamy Dill Chicken Mushroom Soup Recipe

4 tablespoons butter

1 large onion, peeled and chopped

2 garlic cloves, peeled and minced

2-3 pounds skinless, boneless chicken thighs, cut into bite-sized cubes (trim off any excess fat)

3 cups whole fresh button mushrooms, rinsed and sliced

6 cups chicken stock, homemade preferred (chicken stock recipe)

6 cups dried hearty wide egg noodles

3/4 cup frozen green peas

3/4 cup sour cream

3 tablespoons corn starch

2 tablespoons Dijon mustard

2 teaspoons dried dill weed

Directions for Creamy Dill Chicken Mushroom Soup Recipe

1. In a large Dutch oven, slowly melt butter over medium heat.

2. Sauté - Add onion and garlic; sauté for about 5 minutes or until tender, stirring often.

3. Add and cook - Add cubed chicken; stir occasionally and cook for about 5 minutes.

4. Stir in and cook - Stir in mushrooms; cook about 3 minutes

5. Add chicken stock. Cover and bring to a boil. Then immediately reduce heat to medium.

6. Cook for 15 minutes.

7. Stir in dried noodles.

 

8. Cook uncovered for 7 minutes on medium high. (or according to noodle package directions)

9. While noodles are cooking, mix together sour cream, mustard, corn starch, and dried dill in a medium sized bowl.

10. Add and cook - To the Dutch oven, stir in the frozen peas and cook for about 5 minutes

10. Using a ladle, gradually stir in 1 cup of the hot chicken stock to the sour cream mixture. Mix until well-combined.

11. Then add the sour cream mixture to the Dutch oven.

12. Stir and cook - Stir and cook until the soup bubbles and reaches desired thickness.

13. Enjoy! - Ladle into bowls and enjoy!



 Dill, It is More Than Just a Tasty Herb...

Dill is a very good source of calcium, meaning it is good for our bone health. Plus, it is also a good source of vitamin A, and the minerals manganese, iron, and magnesium.

How wonderful that herbs not only taste wonderful; they also provide protective health benefits! 




Here are some more delicious soup ideas to gladden your heart...


Bibliography

"Dill." The World's Healthiest Foods. Accessed July 17, 2017. http://whfoods.org.

Jana, S., and G.S. Shekhawat. "Anethum graveolens: An Indian traditional medicinal herb and spice." Pharmacognosy Review. n.d. Source:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249919/.

McGee, Harold. "Flavorings from Plants." In On Food and Cooking; The Science and Lore of the Kitchen, 385-450. New York: Scribner, 2004.

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