There’s something incredibly comforting about a warm bowl of chicken mushroom noodle soup. It’s one of my go-to recipes when I’m craving a hearty, homemade meal that’s easy to make and full of rich flavors.
The combination of tender chicken, earthy mushrooms, and soft noodles creates a perfect balance of textures and tastes.
Whether you’re feeling under the weather or just need a cozy dinner, this soup delivers that soul-warming satisfaction we all love. Plus, it’s simple enough to whip up on a weeknight, making it a staple in my kitchen.
How To Make Chicken Mushroom Noodle Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American, Comfort food
Yield: 4 servings
Equipment Needed
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms (I prefer baby Bella), sliced
- 4 cups chicken broth
- 1 cup egg noodleshttps://www.allrecipes.com/recipe/11991/egg-noodles/
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Step 1: Sauté The Chicken And Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the cubed chicken thighs and cook for about 5-7 minutes until browned. Stir occasionally to prevent sticking.
Once the chicken is browned, add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for another 5 minutes until the vegetables are soft and fragrant.
Step 2: Add The Broth And Herbs
Pour in the chicken broth and stir in the dried thyme and rosemary. Bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
Step 3: Cook The Noodles
Add the egg noodles to the pot and let them cook for 6-8 minutes, or until they are tender. Make sure to stir occasionally so they don’t stick to the bottom of the pot.
Step 4: Season And Serve
Season the soup with salt and pepper to taste. I like to give it one last stir, then ladle it into bowls. Garnish with freshly chopped parsley for a pop of color and added freshness.
Nutrition Facts Of Chicken Mushroom Noodle Soup
- Calories: 350
- Protein: 25 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Sodium: 600 mg
Serving Suggestions Of Chicken Mushroom Noodle Soup
Pair With A Fresh Salad
I often serve this soup with a light side salad made with mixed greens, cherry tomatoes, and a simple vinaigrette. The fresh crunch of the salad complements the hearty soup beautifully.
Add Crusty Bread
For a heartier meal, pair the soup with a slice of crusty bread or a dinner roll. The bread is perfect for soaking up the broth.
Chicken Mushroom Noodle Soup
Tips And Variations Of Chicken Mushroom Noodle Soup
Use Chicken Breast
If you prefer leaner meat, swap the chicken thighs for boneless, skinless chicken breasts. Just keep in mind that chicken breasts cook faster, so you may need to adjust the cooking time.
Swap The Noodles
If egg noodles aren’t your favorite, feel free to use other types of pasta like rotini, ditalini, or even ramen noodles for a different texture.
Add Greens
I sometimes toss in a handful of fresh spinach or kale during the last few minutes of cooking for an extra dose of greens and nutrients.
Special Note
One thing I love about this recipe is its versatility. I can easily adjust the ingredients based on what I have in my kitchen. It’s a great way to use up leftover chicken or vegetables, and it freezes well if you want to make a big batch for future meals.
Why Is Chicken Noodle Soup Healthy?
Chicken noodle soup is healthy because it provides a good mix of nutrients. The broth hydrates and soothes. The chicken gives me lean protein for muscle repair.
The vegetables add vitamins and minerals. The noodles offer energy from carbs. The warm soup also helps clear congestion and ease cold symptoms.
Conclusion
There’s something so comforting about a bowl of Chicken Mushroom Noodle Soup. The savory broth, tender chicken, and hearty vegetables make it a satisfying meal, perfect for any day of the week.
Whether you’re looking for a comforting lunch or a cozy dinner, this soup has you covered. Give it a try, and I’m sure it will become one of your favorite go-to recipes, just like it is for me!
Chicken Mushroom Noodle Soup
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 8 ounces mushrooms I prefer baby Bella, sliced
- 4 cups chicken broth
- 1 cup egg noodleshttps://www.allrecipes.com/recipe/11991/egg-noodles/
- 2 carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Sauté The Chicken And Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the cubed chicken thighs and cook for about 5-7 minutes until browned. Stir occasionally to prevent sticking.
- Once the chicken is browned, add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for another 5 minutes until the vegetables are soft and fragrant.
Step 2: Add The Broth And Herbs
- Pour in the chicken broth and stir in the dried thyme and rosemary. Bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
Step 3: Cook The Noodles
- Add the egg noodles to the pot and let them cook for 6-8 minutes, or until they are tender. Make sure to stir occasionally so they don’t stick to the bottom of the pot.
Step 4: Season And Serve
- Season the soup with salt and pepper to taste. I like to give it one last stir, then ladle it into bowls. Garnish with freshly chopped parsley for a pop of color and added freshness.
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.