Best Chicken Mushroom Noodle Soup Recipes

CHICKEN MUSHROOM NOODLE SOUP

Chicken Mushroom Noodle Soup image

Make and share this Chicken Mushroom Noodle Soup recipe from Food.com.

Provided by dale7793

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
4 skinless chicken thighs, sliced
250 g mushrooms, sliced
4 cups chicken stock
seasoning
100 g thin egg noodles
8 sliced shallots

Steps:

Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
Add the chicken and cook about 5 minutes.
Stir in the mushrooms and cook for another minute.
Add the stock and seasoning and bring to the boil.
Reduce heat and simmer for 10 minutes.
Stir in the noodles and simmer another 5 minutes until they are tender.
Stir the green onions through the soup.

RITZY'S MUSHROOM CHICKEN NOODLE SOUP

Ritzy's Mushroom Chicken Noodle Soup image

A simple but delicious soup for a light lunch or anytime! I came up with this recipe while trying to use what I had on hand to make a good soup for sick hubby. It was a winner at our house.

Provided by LuvviLoo

Categories Chicken

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast, cut into small bite-sized pieces
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 large onion, sliced in very thin rings
6 ounces fresh mushrooms, sliced very thin
1 teaspoon morton lite salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 tablespoons dried parsley
2 (14 1/2 ounce) cans chicken stock
4 cups water
2 tablespoons Worcestershire sauce
morton lite salt
8 ounces uncooked egg noodles, medium size

Steps:

Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
Add water. You may add as much or little liquid as you desire.
Bring to a nice boil, then reduce heat and simmer for ten minutes.
Taste broth -- season to suit your taste with lite salt as needed.
Add egg noodles.
Continue simmering over low heat for 15 or 20 minutes
Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!

Nutrition Facts : Calories 281.5, Fat 9.6, SaturatedFat 3.2, Cholesterol 67.6, Sodium 257.6, Carbohydrate 27.7, Fiber 1.6, Sugar 3.8, Protein 20.7

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