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 the fresh or dried leaves. Dill weed includes seeds blended in with the leaves.
Fresh dill is easy to find in our markets during the summer and early fall, but not so much the rest of the year. That's why I chose dried dill weed for this recipe. It is delightfully available throughout the year!
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!
May the romance of soup making bring you peacefulness - like snow glittering in the moonlight.
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
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!
Here are some more delicious soup ideas to gladden your heart...
"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.