Mushroom Medley Chicken and Parsnip Noodle Soup
This Mushroom Medley Chicken and Parsnip Noodle Soup is perfect for recovering from the busy holiday season. Use leftover turkey from Thanksgiving or make it completely vegetarian for an extra healthy meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
plain nonfat Greek yogurt
peeled and spiralized
peeled and cut into small coins
Like Velvet Pioppini, Forest Nameko, Nebrodini Bianco
salt and pepper
Combine the chicken stock and yogurt in a medium saucepan on medium heat. Whisk until combined. The yogurt and stock won’t completely emulsify until it has simmered for a while.
Meanwhile, melt the butter in a pan on medium heat. Once it is bubbling, add the garlic and cook for a minute, stirring often. Add the mushrooms, chives, and salt and pepper (to taste) and sauté for 3 to 5 minutes, until the mushrooms are creamy. Add 1/4 cup fish sauce and cook for another 1 to 2 minutes.
Add the spiralized parsnips and toss, cooking for a minute or so. Add to the saucepan with the chicken stock and yogurt along with the carrots and shredded chicken. Simmer until the carrots are tender, about 5 to 7 minutes. Season to taste with fish sauce, salt, and pepper.
This recipe is very changeable based on what I have in my fridge. Many times I don’t put any chicken in at all because I don’t want to cook or buy it if there are no leftovers in the fridge. This can easily be made into a vegetarian meal as well. Use (preferably homemade) vegetable stock and replace the fish sauce with soy sauce.
I always try to use homemade stocks because they make everything taste better. But the world is not perfect and sometimes you just have to buy it. Store-bought brands all differ in the amount of sodium they contain so keep this in mind when using the fish sauce (or soy sauce) and salt.