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 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
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.