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