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

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

Step1
Toss chicken with garlic powder,salt and pepper in a mixing bowl.
Step2
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.
Step3
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.
Step4
Add the flour,and cook,stirring,for 1 minute. Add half the stock,stirring to distribute the flour. Once incorporated,add remaining stock.
Step5
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).
Step6
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.
Step7
Divide among 5 bowls and scatter on a sprinkle of chives. Another dollop of sour cream wouldn’t go astray either!