Quick Facts
- Time: 15 minutes prep · 30 minutes cook · 45 minutes total
- Yield: 4–6 servings
- Skill: Easy, weeknight-friendly
- Method: One-pot, stovetop
- Diet: nut-free, dairy-optional
Introduction
Chicken Noodle Soup with mushrooms and thyme is exactly what you want when the day has been long, cold, or just a little too much. Instead of a plain pot of broth and noodles, this version leans into browned mushrooms and fragrant thyme, giving it deep, steakhouse-style flavor while still tasting like classic comfort. The broth is clear and golden, the noodles are tender but not mushy, and every spoonful carries bits of chicken, mushrooms, and vegetables.
If you’ve ever wished your usual Chicken Pasta Soup had just a bit more richness and character, this bowl is for you. It’s hearty enough for dinner, soothing enough for sick days, and simple enough for busy weeknights. Whether you cook for one, a partner, or a hungry family, this is the kind of Noodle Soup Recipes keeper you’ll come back to all season.
If you already have a few go-to Chicken Noodle Soup recipes, this mushroom and thyme version is the cozy upgrade you’ll want on repeat.
Why You’ll Love It
- Weeknight-easy: Simple prep, clear timing, and one pot so you can get dinner done without hovering over the stove.
- Flexible: Swap in what’s in your fridge – leftover turkey for Turkey Noodle Soup vibes, or extra veggies.
- Balanced flavor: Browning the mushrooms with thyme builds savory depth without making the soup heavy.
- Great leftovers: The broth tastes even better the next day, and the noodles hold up well if stored smartly.
Keep this one in your weeknight rotation of simple soup recipes whenever you need something warm, hearty, and low-effort.
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Chicken Noodle Soup with Mushrooms & Thyme — Cozy, Weeknight-Ready
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
Cozy Chicken Noodle Soup with mushrooms and thyme made in one pot, with a clear golden broth, tender noodles, and steakhouse-style depth from browned mushrooms and fragrant herbs. Comforting enough for sick days, hearty enough for dinner, and simple enough for busy weeknights.
Ingredients
2 tablespoons olive oil
8 ounces cremini or baby bella mushrooms, sliced
1 medium onion, diced
2 medium carrots, sliced into coins
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried thyme (or 2 teaspoons fresh leaves)
1 teaspoon Italian seasoning or dried mixed herbs
6 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or leftovers)
6 ounces wide egg noodles (about 3 cups)
1–1½ cups green beans, cut into 1-inch pieces (fresh or frozen)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
Prep all ingredients: slice the mushrooms, dice the onion, slice the carrots and celery, mince the garlic, and measure the spices so everything is ready to go.
Brown the mushrooms: heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3–4 minutes. Stir and cook 2–3 minutes more, until deeply golden and browned.
Soften the aromatics: add the onion, carrots, and celery with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
Bloom garlic and herbs: stir in the garlic, thyme, and Italian seasoning. Cook about 30 seconds, just until fragrant, to wake up the dried herbs.
Add broth and chicken: pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the shredded chicken and bring the soup up to a gentle boil over medium-high heat.
Cook noodles and vegetables: add the egg noodles and green beans. Reduce the heat to a steady simmer and cook 7–8 minutes, or until the noodles are just tender and the green beans are bright and crisp-tender.
Finish and season: turn off the heat and stir in the lemon juice and parsley. Taste and season with salt and freshly ground black pepper until the broth tastes lively and well balanced.
Rest and serve: let the soup sit for 3–5 minutes so the flavors settle and the noodles finish hydrating. Ladle into warm bowls and serve.
Notes
Use low-sodium chicken broth so you can control the salt at the end.
For best noodle texture, cook and store noodles separately if making ahead; add them to each bowl when serving.
Protein swaps: use leftover turkey, cooked shredded beef, or chickpeas for a different twist.
Veg swaps: use broccoli florets, spinach, or frozen mixed vegetables instead of green beans.
To lighten: use extra vegetables and a bit fewer noodles; stick to olive oil and lean chicken.
To make it creamy: stir in evaporated milk or tempered plain yogurt off the heat, or blend a small portion of the soup and stir it back in.
For heat and brightness, finish bowls with chili flakes or chili oil and an extra squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 medium onion, diced
- 2 medium carrots, sliced into coins
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh leaves)
- 1 teaspoon Italian seasoning or dried mixed herbs
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 6 ounces wide egg noodles (about 3 cups)
- 1–1½ cups green beans, cut into 1-inch pieces (fresh or frozen)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
What each ingredient does
- Olive oil: Helps brown the mushrooms and soften the vegetables.
- Mushrooms: Add savory “steakhouse” depth and meatiness.
- Onion, carrots, celery: Classic soup base for sweetness and aroma.
- Garlic: Adds warmth and backbone to the broth.
- Thyme & Italian seasoning: Layer earthy, herbal flavor into the soup.
- Chicken broth: The comforting base that carries all the flavors.
- Shredded chicken: Brings satisfying protein and texture.
- Egg noodles: Turn the soup into a filling Chicken Noodle Soup meal.
- Green beans: Add color, crunch, and extra veg power.
- Lemon juice: Brightens and balances the savory broth.
- Parsley: Fresh finish and a pop of green.
- Salt & pepper: Essential to bring everything into balance.
Pro tip:
Use low-sodium chicken stock so you can season perfectly at the end instead of fighting a salty broth.
Substitutions & Swaps
- Aromatics: No celery on hand? Add extra carrot or a bit of leek or spring onion. A pinch of dried onion or garlic powder can boost flavor in a pinch.
- Protein: Use leftover turkey to turn this into a Turkey Noodle Soup twist, or swap in cooked chickpeas for a lighter, meat-free option.
- Veg: Swap green beans for broccoli florets for a Chicken And Broccoli Soup feel, or stir in baby spinach at the end. Frozen mixed vegetables work well when time is tight.
- Noodles: Use any short pasta for a Pasta Soup Recipes spin, ramen noodles for Chicken Ramen Noodle Recipes vibes, or rice noodles for a lighter Rice Noodle Soup variation. Adjust cooking time so they stay tender.
- Fats: Stir in a tablespoon of butter at the end for extra richness, or keep it olive oil–only for a lighter bowl.
Budget- and time-friendly shortcuts include using pre-chopped mirepoix, frozen vegetables, and store-bought rotisserie chicken so the soup practically builds itself.
Equipment Notes
- Large heavy pot or Dutch oven (5–6 quart): Gives the soup room to simmer without boiling over and helps brown the mushrooms evenly.
- Wooden spoon or spatula: Great for scraping up the browned bits after sautéing mushrooms and vegetables.
- Sharp knife and cutting board: For quickly slicing mushrooms and chopping vegetables.
- Ladle: Makes serving clean and easy without breaking up the noodles.
If your pot is smaller, reduce the broth and noodles slightly so it doesn’t feel crowded. To make cleanup easier, you can lightly oil the inside of your pot before cooking or soak it with warm water right after dinner.
Step-by-Step
- Prep everything first. Slice the mushrooms, chop the onion, carrots, and celery, mince the garlic, and measure the spices. Having everything ready means the soup comes together in a smooth 30-minute flow.
- Brown the mushrooms. Heat the olive oil over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3–4 minutes, then stir and cook 2–3 minutes more until deeply golden. This step builds the “steakhouse” depth you want.
- Soften the aromatics. Add the onion, carrots, and celery to the pot with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften.
- Bloom the garlic and herbs. Stir in the garlic, thyme, and Italian seasoning. Cook about 30 seconds, just until fragrant. This helps the dried herbs wake up and flavor the oil.
- Add broth and chicken. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the shredded chicken. Bring the soup to a gentle boil over medium-high heat.
- Cook the noodles and vegetables. Add the egg noodles and green beans. Reduce the heat to a steady simmer and cook 7–8 minutes, or until the noodles are just tender and the green beans are bright and crisp-tender.
- Finish and adjust. Turn off the heat. Stir in the lemon juice and parsley. Taste and season with salt and pepper, adjusting until the broth tastes lively and balanced.
- Rest and serve. Let the soup sit for 3–5 minutes so the flavors settle and the noodles finish hydrating. Ladle into warm bowls and serve.
Look for noodles that are tender but not falling apart, vegetables that are soft but not mushy, and a broth that tastes rich, savory, and bright.
Make-Ahead, Storage & Reheating
You can prep the vegetables, slice the mushrooms, and shred the chicken up to 2 days in advance, storing each component in airtight containers in the fridge. If you want the best texture, store cooked egg noodles separately from the broth and add them to each bowl as you serve.
Leftover soup keeps in the fridge for 3–4 days. The noodles will soften over time but still taste delicious. For longer storage, freeze the soup without noodles for up to 3 months, then cook fresh noodles when you reheat it.
To reheat, warm gently on the stovetop over low to medium heat, adding a splash of broth or water if it seems too thick. A squeeze of fresh lemon or an extra pinch of salt can wake the flavors back up.
How to Lighten / Make It Creamy
To lighten the soup, use extra vegetables and slightly fewer noodles. You can add more carrots, celery, or green beans, or stir in a handful of spinach at the end for extra volume and nutrients. Choose lean chicken breast and stick to olive oil for a fresher feel.
To make it creamy, stir in a little unsweetened evaporated milk or a spoonful of plain yogurt off the heat. If using yogurt, temper it first by whisking in a bit of warm broth so it doesn’t curdle. You can also blend a small portion of the broth and vegetables and stir it back in for natural creaminess.
Toppings, Garnishes & Finishes
- Crunch: Add homemade croutons, toasted breadcrumbs, or roasted pumpkin seeds on top right before serving.
- Fresh: A shower of chopped parsley, chives, or spring onion keeps the soup bright.
- Tang/Heat: A squeeze of lemon, a dash of mild chili flakes, or a drizzle of chili oil adds personality.
A sprinkle, a swirl, a squeeze—your three-second upgrade to turn a simple bowl of Chicken Noodle Soup into something memorable.
Sides & Pairings
Serve this soup with warm crusty bread, garlic toast, or simple buttered rolls to soak up the broth. A crisp green salad with lemony dressing or a platter of sliced cucumbers and tomatoes rounds the meal out without much extra work.
For drinks, try sparkling water with a squeeze of citrus, iced tea, or a light fruity drink. The soup is cozy enough for winter but still bright enough to enjoy with fresh, simple sides.
Scaling the Recipe
To double the recipe for a crowd, use a larger 7–8 quart pot and add a few extra minutes to bring the broth back to a simmer after adding cold ingredients. Keep the lid slightly ajar so it doesn’t boil over.
To halve the recipe, use a smaller pot and check the noodles a minute or two earlier, since smaller batches can cook faster. Whatever the batch size, cool leftovers fairly quickly by dividing the soup into shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This soup offers a good mix of protein from the chicken and complex carbs from the egg noodles. The mushrooms, carrots, celery, and green beans contribute fiber, vitamins, and minerals without making the bowl heavy.
It’s naturally nut-free and can be dairy-free if you skip optional butter or creamy add-ins. Use gluten-free noodles if needed, and check that your broth and seasonings are certified gluten-free for sensitive guests.
Troubleshooting
- Too salty? Add a splash of water or unsalted broth and a squeeze of lemon to rebalance.
- Too bland? Add a pinch more salt and an extra squeeze of lemon, plus more thyme or parsley. Salt, acid, and fresh herbs work together to brighten the broth.
- Too watery? Simmer uncovered for 5–10 minutes to reduce, or add a small handful of extra noodles and let them cook in the broth.
- Overcooked noodles? Add a few fresh noodles right before serving and leave them slightly firmer for contrast.
If you prefer firmer noodles overall, you can cook them separately and add them to each bowl as you serve.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen mixed vegetables, precut mirepoix, and pre-sliced mushrooms are all great time-savers for busy nights.
What’s the best protein swap?
Leftover turkey is an easy swap and turns this into a cozy Turkey Noodle Soup style meal. Cooked shredded beef or chickpeas also work if you want a change.
How do I keep the soup from drying out or thickening too much?
When reheating, add a splash of broth or water and warm gently over medium-low heat. Avoid a hard boil, which can overcook noodles.
Can I make it dairy-free or gluten-free?
Yes. Skip optional butter or creamy add-ins for dairy-free, and use gluten-free noodles plus certified gluten-free broth and seasoning blends.
How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge. For freezing, store broth, chicken, and vegetables without noodles for up to 3 months, then add freshly cooked noodles when serving.
Variations
- Lemony Herb: Add extra lemon juice and zest plus a handful of fresh dill and parsley at the end for a bright, springy Chicken Noodle Soup.
- Spicy Chili Flake: Stir in chili flakes or mild chili paste with the garlic for gentle heat that pairs well with the mushrooms.
- Creamy Parmesan: Off the heat, stir in a small handful of finely grated hard cheese and a splash of your favorite creamy element for a richer bowl.
Chef Notes / Test Kitchen Tips
The biggest flavor upgrade comes from taking time to really brown the mushrooms. Let them sit undisturbed at first so they sear instead of steam. Season the soup in stages—lightly when you sauté the vegetables, again when you add broth, and finally to taste at the end.
Watch the noodles closely; they’re usually done between 7 and 9 minutes, depending on the brand and thickness. Keep the soup at a gentle simmer instead of a rolling boil so the broth stays clear and the chicken stays tender.
Conclusion
This Chicken Noodle Soup with mushrooms and thyme proves that cozy doesn’t have to mean complicated. In under an hour, you get a pot of comforting broth, tender noodles, and steakhouse-style depth from browned mushrooms and fragrant herbs.
It keeps well for a few days, making it perfect for lunches and easy reheats. When you make it, take a moment to taste, adjust, and then enjoy your bowl of comfort—and feel free to share your favorite twists or toppings the next time you make it.
