Chicken And Mushroom Noodle Soup
Equipment
- 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 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.
Notes
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.