Sourgrass Chicken Noodle Soup

Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

  • Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

  • Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

  • Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Embrace the warmth and comfort of classic chicken noodle soup infused with tangy sourgrass.

This beloved dish combines tender pieces of chicken, wholesome vegetables, and hearty noodles in a soothing and satisfying broth. The addition of sourgrass elevates the soup, infusing it with a bright and refreshing flavor that tantalizes the taste buds.

Whether you're seeking solace on a cold day or simply craving a nourishing meal, Sourgrass Chicken Noodle Soup is sure to warm your heart and lift your spirits with every spoonful.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 2 cups cooked chicken, shredded or diced

  • 1 cup uncooked egg noodles

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes until vegetables begin to soften.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Pour in chicken broth and bring to a boil.

  4. Stir in uncooked egg noodles, shredded or diced chicken, chopped sourgrass leaves, dried thyme, salt, and pepper.

  5. Reduce heat to low and simmer for 10-12 minutes, or until the noodles are cooked and the vegetables are tender.

  6. Taste and adjust seasoning if necessary.

  7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

  8. Serve hot.

    Notes:

    Feel free to customize this soup by adding other vegetables such as peas or corn.

    You can also use homemade chicken broth for an even richer flavor.

    If using raw chicken instead of cooked chicken, remember to adjust the cooking time accordingly.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado