Chicken And Mushroom Noodle soup combines tender chicken, earthy mushrooms, and hearty noodles, all simmered in a savory broth that’s rich in flavor. There’s something incredibly comforting about a bowl of Chicken and Mushroom Noodle Soup.
It’s the kind of dish that wraps you in warmth, perfect for a chilly evening or whenever you need a little pick-me-up. The tender pieces of chicken, earthy mushrooms, and hearty noodles all come together in a savory broth that’s both nourishing and satisfying.
Whether you’re a seasoned cook or just looking for a simple yet delicious recipe, this soup is sure to become a favorite in your kitchen.
Let’s dive into the flavors and create something truly special! Whether you’re looking for a quick weeknight dinner or a cozy meal to enjoy on a lazy weekend, this recipe is a go-to favorite in my kitchen.
Why Is Mushroom Soup So Good?
Mushroom soup is so good because of its rich, earthy flavor. The mushrooms give it a deep, savory taste that I love. The creamy texture makes it comforting and satisfying.
I also enjoy how versatile it is, pairing well with many ingredients. Plus, it’s packed with nutrients, which makes it a healthy choice.
How To Make Chicken And Mushroom Noodle Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Serves: 4
Equipment Needed
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms https://en.wikipedia.org/wiki/Edible_mushroom(cremini or button)
- 1 pound boneless, skinless chicken breasts, diced
- 6 cups chicken broth
- 2 cups egg noodles
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Sauté The Vegetables
Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, I add the diced onion, garlic, and sliced mushrooms. Sauté these for about 5 minutes until the onions are translucent and the mushrooms are soft.
Cook The Chicken
Next, I add the diced chicken to the pot. Cook it for about 5-7 minutes until the chicken is no longer pink. Stir frequently to ensure even cooking.
Add Broth And Vegetables
Pour in the chicken broth and bring it to a gentle boil. Then, I add the sliced carrots, celery, dried thyme, and dried parsley. Reduce the heat to a simmer and let the soup cook for about 15 minutes, allowing the flavors to meld together.
Cook The Noodles
While the soup simmers, I add the egg noodles directly into the pot. Continue cooking for another 8-10 minutes until the noodles are tender but still slightly firm to the bite.
Season And Serve
Finally, I season the soup with salt and pepper to taste. Once it’s perfectly seasoned, I ladle it into bowls, garnishing with fresh parsley for a pop of color and flavor.
Nutrition Facts Of Chicken And Mushroom Noodle Soup
- Calories: 320
- Protein: 28 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 4 g
Tips And Variations Of Chicken And Mushroom Noodle Soup
Use Rotisserie Chicken
If I’m short on time, I sometimes use rotisserie chicken instead of cooking raw chicken. It cuts down on prep time and adds a rich flavor to the soup.
Add Cream For Richness
For a creamier version, I occasionally stir in a splash of heavy cream or half-and-half just before serving. It adds a luxurious texture that takes the soup to the next level.
Swap The Noodles
If you’re not a fan of egg noodles, feel free to substitute with rice noodles, whole wheat noodles, or even spiralized zucchini for a low-carb option.
Special Note
This Chicken and Mushroom Noodle Soup is perfect for meal prep. I often make a big batch on Sunday and enjoy it throughout the week. It stores well in the fridge for up to 5 days, and you can even freeze it for longer storage.
Just remember to leave the noodles slightly undercooked if you plan on freezing, as they will soften further when reheated.
Conclusion
Whenever I’m in the mood for something warm and nourishing, this Chicken and Mushroom Noodle Soup is my go-to recipe. It’s easy to make, full of flavor, and brings that comforting feeling that only a homemade soup can provide.
Whether you’re looking for a quick weeknight dinner or something to warm you up on a cold day, this soup has got you covered. Give it a try, and I’m sure it’ll become a staple in your kitchen, just like it is in mine.
Chicken And Mushroom Noodle Soup
Equipment
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients Â
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups sliced mushrooms https://en.wikipedia.org/wiki/Edible_mushroom cremini or button
- 1 pound boneless skinless chicken breasts, diced
- 6 cups chicken broth
- 2 cups egg noodles
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish
InstructionsÂ
Sauté The Vegetables
- Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, I add the diced onion, garlic, and sliced mushrooms. Sauté these for about 5 minutes until the onions are translucent and the mushrooms are soft.
Cook The Chicken
- Next, I add the diced chicken to the pot. Cook it for about 5-7 minutes until the chicken is no longer pink. Stir frequently to ensure even cooking.
Add Broth And Vegetables
- Pour in the chicken broth and bring it to a gentle boil. Then, I add the sliced carrots, celery, dried thyme, and dried parsley. Reduce the heat to a simmer and let the soup cook for about 15 minutes, allowing the flavors to meld together.
Cook The Noodles
- While the soup simmers, I add the egg noodles directly into the pot. Continue cooking for another 8-10 minutes until the noodles are tender but still slightly firm to the bite.
Season And Serve
- Finally, I season the soup with salt and pepper to taste. Once it’s perfectly seasoned, I ladle it into bowls, garnishing with fresh parsley for a pop of color and flavor.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.