Chicken Mushroom Soup
Chicken Mushroom Soup with homemade noodles is a cozy comfort meal that really satisfies on a cold day. A hearty soup with plenty of chicken, mushrooms, carrots and onions in a delicious broth.
When it comes to comfort food, soup is at the top of the list and we love Creamy Chicken Wild Rice Soup, Tuscan Sausage and Potato Soup and this Stuffed Pepper Soup.
Chicken Mushroom Soup ~ Homemade Chicken Noodle Soup
If you are looking for hearty comfort food, this chicken mushroom noodle soup is filled with tasty flavors with big chunks of chicken and vegetables. Serve it up with Easy Garlic Bread for a family favorite meal.
Ingredients Needed:
For the Homemade Noodles:
- All Purpose Flour
- Kosher Salt
- Sugar
- Large Eggs
- Milk
- Olive Oil
For the Soup:
- Olive Oil
- Onions
- Garlic
- Carrots
- Mushrooms
- Cooked Chicken Breasts
- Chicken Broth
- Kosher Salt
- Black Pepper
- Dried Thyme
How to Make Homemade Noodles:
- In a bowl combine the flour with salt and sugar.
- Add eggs, milk and olive oil.
- Mix with a dough whisk or wooden spoon until combined and dough comes together in a ball.
- Roll dough out into a thin layer on a well floured board with a rolling pin.
- Use a pizza cutter to cut the dough into thin strips.
- Place noodles on a rimmed baking sheet sprinkled with flour.
- Noodles can be dried and stored in an airtight container at room temperature until ready to use or used immediately.
How to Make Chicken Mushroom Soup:
Add olive oil to a large skillet and add sliced mushrooms. Cook over medium heat, stirring often until mushrooms are caramelized.
- Meanwhile, add olive oil to a dutch oven or large soup pan. Cook diced onions, garlic and carrots over medium heat until vegetables are softened, about 8 – 10 minutes.
- Stir in chicken broth.
- Add salt, pepper and thyme.
- Stir in diced chicken.
- Bring the mixture to a low boil.
- Add noodles, cooking until noodles are tender, about 6-8 minutes.
- Remove from heat and stir in mushrooms. Adding the mushrooms at the end of the cooking time will give them the best texture.
- Serve immediately.
Recipe Notes and Variations:
- Yield: 4 Servings
- Chicken: We used our grilled Meal Prep Chicken for this recipe. Any cooked chicken will work.
- Noodles: If you don’t want to make the homemade noodles, substitute homestyle or Amish noodles.
- Vegetables: Add your favorite vegetables, soup is really easy to customize with your the vegetables you prefer. Skip the mushrooms if you aren’t a fan.
- Storage: Store leftover soup in an airtight container in the refrigerator up to 4 days. Freeze up to 6 months.
- Reheat: Reheat soup in a pan over medium heat. Add additional chicken broth or water if needed. Stir often, cooking until heated through.
More Soup Recipes You’ll Love:
- Cream of Mushroom Soup
- Chicken and Wild Rice Soup
- Chicken Tortilla Soup
- Easy Chicken Noodle Soup
- Best Soup Recipes
Add this easy Chicken Mushroom Soup to the menu this week for a hearty and filling meal that everyone can agree on. Make it a quick dinner by using leftover or rotisserie chicken and homestyle noodles from the grocery store.
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Chicken Mushroom Soup
Chicken Mushroom Soup with homemade noodles is a cozy comfort meal that really satisfies on a cold day. A hearty soup with plenty of chicken, mushrooms, carrots and onions in a delicious broth.
Servings: 4 Servings
Calories: 727kcal
Ingredients
For the Homemade Noodles:
- 2 cups All Purpose Flour + 2 tablespoons for rolling
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 large eggs
- 1/3 cup milk
- 1 tablespoon olive oil
For the Soup:
- 6 tablespoons olive oil divided
- 16 ounces white button mushrooms sliced
- 2 cups diced yellow onion
- 1 1/2 cups thin sliced carrots
- 2 garlic cloves minced
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 whole cooked chicken breasts cut into chunks
Instructions
- For the Homemade Noodles: In a bowl combine the flour with salt and sugar.
- Add eggs, milk and olive oil.
- Mix with a dough whisk or wooden spoon until combined and dough comes together in a ball.
- Roll dough out into a thin layer on a well floured board with a rolling pin.
- Use a pizza cutter to cut the dough into thin strips.
- Place noodles on a rimmed baking sheet sprinkled with flour.
- Noodles can be dried and stored in an airtight container at room temperature until ready to use or used immediately.
For the Soup:
- Add 3 tablespoons olive oil to a large skillet and add sliced mushrooms. Cook over medium heat, stirring often until mushrooms are caramelized.
- Add 3 tablespoons olive oil to a dutch oven or large soup pan. Cook diced onions, garlic and carrots over medium heat until vegetables are softened, about 8 - 10 minutes.
- Stir in chicken broth to the dutch oven with salt, pepper and thyme. Add the chicken and stir to combine. Bring the mixture to a low boil.
- Add noodles, cooking until noodles are tender, about 6-8 minutes.
- Remove from heat and stir in mushrooms.
- Serve immediately.
Notes
- Chicken: We used our grilled Meal Prep Chicken for this recipe. Any cooked chicken will work.
- Noodles: If you don't want to make the homemade noodles, substitute 12- 16 ounces homestyle or Amish noodles.
- Vegetables: Add your favorite vegetables, soup is really easy to customize with your the vegetables you prefer. Skip the mushrooms if you aren't a fan.
- Storage: Store leftover soup in an airtight container in the refrigerator up to 4 days. Freeze up to 6 months.
- Reheat: Reheat soup in a pan over medium heat. Add additional chicken broth or water if needed. Stir often, cooking until heated through.
Nutrition
Serving: 1g | Calories: 727kcal | Carbohydrates: 77g | Protein: 37g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 156mg | Sodium: 2608mg | Fiber: 8g | Sugar: 17g
This was so good!! I love how comforting it is!! Yummy!