RecipeTin Eats’ chicken stroganoff soup

Name: RecipeTin Eats’ chicken stroganoff soup
Cook time: 1 h
Yield: 5
Ingredients: 600g chicken thigh fillets, cut in half then into 2cm chunks; 1 tsp garlic powder; ¾ tsp cooking salt; ½ tsp black pepper; 2 tbsp vegetable oil; 50g unsalted butter; 1 large onion, finely chopped; 300g mushrooms, cut into 5mm slices; 3 tbsp plain flour; 1 litre (4 cups) low-salt beef stock; 75g (⅓ cup) sour cream, plus extra to serve; 1 tbsp Dijon mustard; ½ tsp cooking salt; ½ tsp black pepper; 2 sebago potatoes (250g-300g each), peeled and cut into 1.2cm cubes; chopped chives, to serve

Nagi Maehashi

June 26, 2023

Chicken stroganoff, but make it a soup.Rob Palmer; Styling: Emma Knowles

easyTime:30 mins - 1 hourServes:5

Beef stroganoff has been one of the top five recipes on my website for coming on seven years, so I decided to turn it into a soup. But instead of using beef, which can become dry when simmered in a creamy soup broth, I opted for chicken thigh fillets, which stay beautifully juicy.

Ingredients

600g chicken thigh fillets, cut in half then into 2cm chunks
1 tsp garlic powder
¾ tsp cooking salt
½ tsp black pepper
2 tbsp vegetable oil
50g unsalted butter
1 large onion, finely chopped
300g mushrooms, cut into 5mm slices
3 tbsp plain flour
1 litre (4 cups) low-salt beef stock
75g (⅓ cup) sour cream, plus extra to serve
1 tbsp Dijon mustard
½ tsp cooking salt
½ tsp black pepper
2 sebago potatoes (250g-300g each), peeled and cut into 1.2cm cubes
chopped chives, to serve

Method

Step 1
Toss chicken with garlic powder, salt and pepper in a mixing bowl.
Step 2
Heat oil in a large heavy-based pot over high heat. Cook half of the chicken for 3 minutes until it turns white on the outside but is still raw inside. Remove onto a plate using a slotted spoon. Repeat with remaining chicken, then add to the plate.
Step 3
Using the same pot, add the butter and melt. Add the onion, cook for 1 minute, then add the mushrooms. Cook until the onion is soft and the mushrooms are golden – about 4 minutes.
Step 4
Add the flour, and cook, stirring, for 1 minute. Add half the stock, stirring to distribute the flour. Once incorporated, add remaining stock.
Step 5
Stir, then add sour cream, mustard, salt and pepper. Stir until incorporated (don’t worry if it splits; the sour cream will “melt” as it heats).
Step 6
Add chicken (including plate juices) and potato to the pot. Stir, then bring to a simmer and cook for 10 minutes, or until the potatoes are soft.
Step 7
Divide among 5 bowls and scatter on a sprinkle of chives. Another dollop of sour cream wouldn’t go astray either!